Lecso is an ancient dish originally from Serbia, and a great summer meal when all the ingredients are in season and you want to eat something a little lighter. Lecso is very versatile, it can be a great vegetarian dish while adding sliced Hungarian sausages (kolbasz) would make this a one pot main course. You can also serve it as a side dish to roast meats, especially pork, while any left-overs can be had for breakfast by adding a couple of eggs to the prepared Lecso.
2 cups fresh tomatoes
1/8 cup water
3 medium onions
8 bell peppers, ideally a mixture of red and orange
2tbsp oil or fat
½ tsp pepper
1 can chopped tomatoes
2 oz tomato paste
1 tsp sweet smoked paprika
½ tsp hot paprika
- Prepare the peppers by coring, deveining 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 tomato paste. Let it simmer until all the flavours combine, around 5-8 minutes.
- Serve with fluffy white rice, fresh bread or on its own. For a drink accompaniment, try it with Vesztergombi Winery’s Bull's Blood for a fully authentic experience.