Lecsó, a distant relative of ratatouille, is one of the classic dishes of Hungarian cuisine and an indispensable dish for summer days.
The soul of lecsó is ripe tomatoes and green peppers, and only these vegetables are included in the original basic recipe, but pumpkin and eggplant can also be included.
In fact, there are countless versions: you can make lecsó with rice, eggs or potatoes, and you can even add sausages or sour cream – it all depends on what ingredients we have available and what flavor you like.
If you don’t want to do without this well-loved vegetable ragout in winter, which can even be used to flavor other dishes, now is the time to preserve several cans of lecsó for winter.
Ingredients for the basic recipe (for about 3-4 larger jars)
- 4 red onions
- 1 kg tomatoes
- 1.5-2 kg peppers
- 3 cloves of garlic
- Salt, pepper
- Cooking oil or fat
Preparation
Blanch the tomatoes in a bowl and let them stand for a few minutes to make them easier to peel. Meanwhile, cut the red onions sauté in oil or fat.
After 4-5 minutes, you can add the grated or chopped garlic and sauté for 2-3 minutes.
Peel the peppers, then cut them in half, then cut into strips or cubes and add to the onions.
Peel the tomatoes, then chop them and also add to the base. Season with salt and pepper and cook over low heat for 25-30 minutes until the vegetables are completely soft.
While still hot, pour into sterile, clean jars and seal tightly. Cool the jars gradually covered in blankets, and store them in a cool place.