Mixed Pepper Stew - Lecsó
Similar to ratatouille and shakshuka but with a distinct Hungarian twist from the aromatic smoked paprika, Lecsó is traditional dish made using fresh seasonal vegetables. A highly versatile choice, lecsó can be a light vegetarian option, while adding chorizo slices would make this a filling one-pot main course. You can also serve it as a side dish to roast pork, while left-overs can be served for breakfast by simply adding a couple of eggs.
Wine pairing: Lecsó comes from the southern part of the country, so for a fully authentic experience serve with a glass of Szent Gaál Winery's Szekszárdi Bikavér. A silky-smooth blend crafted from hand-selected berries ripened under the baking summer sun, this ruby red Bull's Blood is an everyday essential.
Prepare the peppers by coring, de-veining and cutting them into 4-6 slices each, then into long even narrow wedges.
- Cut up the whole tomatoes and stew separately for about 10 minutes on medium heat with the can of chopped tomatoes and a pinch of salt.
- Slice onions and place together with the sliced peppers into a large shallow pan with oil/fat. Stir-fry until it becomes like a stew, cooked but still firm; about 8-10 minutes.
- Add the spices, the stewed tomatoes and the pepper paste. Let it simmer until all the flavours combine, around 5-8 minutes.
- Serve with fluffy white rice or fresh crusty bread.