lecsó
Sign in to saveAlso known as lecso (tomato-pepper-onion stew)
Lecsó ( , ; Czech and ; ; ; ; , ), 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 is also considered to be traditional food in Czech, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria.
In the Vinony graph
Within Vinony's link graph, lecsó is referenced by 31 other articles, and connects out to Poland, Austria and Hungary.
It is catalogued under topics including Ashkenazi Jewish cuisine, Hungarian stews and Lunch dishes.
Its subject is documented across 23 Wikipedia language editions.
Key facts
- Prepared food.name
- Lecsó
- Prepared food.image
- Warm Colors- my Mom's Hungarian Lecsó cropped.jpg
- Prepared food.image_size
- 250px
- Prepared food.caption
- A portion of Hungarian lecsó on a plate
- Prepared food.country
- Hungary
- Prepared food.type
- Stew
- Prepared food.main_ingredient
- Peppers, tomatoes, onions, lard, salt, ground paprika
via Wikipedia infobox
Wikidata facts
- Subclass of
- food
- Part of
- Central European cuisine
- Country of origin
- Hungary
- Material used
- tomato
- Image
- Hungarian Lecsó (7837303170).jpg
Show 2 more facts
- Commons category
- Lecsó
- cuisine
- Central European cuisine
Sources (1)
via Wikidata · CC0
~4 min read
Encyclopedic overview
4 sectionsContents
- History
- Varieties
- See also
- References
Lecsó ( , ; Czech and ; ; ; ; , ), 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 is also considered to be traditional food in Czech, Slovak and former Yugoslavian cuisine and is also very common in Poland and Austria.
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.
Excerpted from Wikipedia’s “lecsó” article, available under the CC BY-SA 4.0 licence.