Hungarian ratatouille, known as lecsó, is a traditional Hungarian vegetable stew made with sweet peppers, tomatoes, onions, and paprika. This Hungarian ratatouille recipe is a simple yet flavorful dish that highlights fresh summer vegetables and classic Hungarian seasoning. Lecsó can be served as a main course or side dish, often enjoyed with bread, eggs, sausage, or rice.
Hungarian Ratatuille (lecso)
Print RecipeIngredients
- 10 Dekagram (dkg) bacon
- 1 Piece onion big
- 4 Piece white paprika (wax pepper)
- 3 Piece tomato
- 1 Tea spoon (tsp) salt
- 2 Peck black pepper grounded
- 1 Tea spoon (tsp) sweet paprika powder
- 2 Piece garlic cloves
- 20 Dekagram (dkg) rice
- 2 Table spoon (tbsp) olive oil
Instructions
This is a simple and traditional recipe mainly used to prepare in summer. First cut the bacon for small pieces and toast it than remove from the grease. Chop the onion, paprtika and tomato. Than fry the onion once it is light brown add the wax pepper and continoe to toast it, meanwhile salt it and add the grounded balck pepper and chopped garlic. When the paprika is semi-so! add the tomato and sweet paprika powder and fry it only 5 minutes than add the rice and enough water to cover it. Cook it approx 10-15 minutes until the rice will be so! and gradually add water if it is needed. Before serving add back the fried bacon and serve with fresh bread.
