Lecsó

Common card · No. 239876

Lecsó ( LETCH-oh, Hungarian: [ˈlɛt͡ʃoː]; Czech and Slovak: lečo; Polish: leczo [ˈlɛt͡ʂɔ] ; German: Letscho [ˈlɛtʃo] ; Ukrainian: лечо, romanized: lecho; Russian: лечо, romanized: lyecho, IPA: [ˈlʲetɕɵ]), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It has also been adopted into Slovak, Austrian, Czech, Polish, Ukrainian, Bulgarian and Armenian cuisine. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives. It is similar to the Serbo/Croatian sataraš and Turkish şakşuka.

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