Lecsó

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Lecsó (pronounced "LETCH-oh") is a Hungarian thick stew which features peppers, tomato, onion, paprika and sometimes garlic. In northern Hungary, the onions and paprika are usually sauteed in lard or bacon fat, while in the south sunflower oil or olive oil is often used.

According to Agnes Heringer's recipe at rec.food.cooking, the best lecsó is made with sweet yellow Hungarian peppers, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both the bell pepper and banana pepper as alternatives.

Lecsó is frequently served as a vegetarian stew, or sausage (such as lecsókolbász, made specifically for this purpose) can be added before serving. Canning lecsó is a popular way to preserve vegetables for winter.

Lecsó, like its French semi-counterpart ratatouille, can often stand alone as a lunch dish. During dinner, it is usually a side dish accompanying various main dishes like csirke paprikás, töltött káposzta, Eszterhazy steak, baked chicken or pheasant, or roasted pork or beef.

In Germany, Lecsó is referred to as Letscho and often used as the primary ingredient of a sauce that is used with many different meals. It is usually made up of tomatoes, peppers, and onions among other regional additions.

In Poland, Lecsó (called Leczo) is usually made from red pepper, courgette, tomatoes, onion and garlic, sausage, spiced with powdered chilli pepper. In Poland Leczo should be served hot and spicy. It probably came to Poland from Hungary.