Best 4 Letcho Recipes
Letcho is a traditional Hungarian dish that is made with peppers, tomatoes, and onions. It is a versatile dish that can be served as an appetizer, main course, or side dish. Letcho can be made with a variety of different ingredients, but the most common ingredients are bell peppers, tomatoes, onions, and garlic. It is often seasoned with paprika, cumin, and black pepper. Letcho can be cooked in a variety of ways, but the most common method is to simmer it in a pot until the vegetables are soft and the sauce has thickened. Letcho can be served hot or cold, and it can be enjoyed by people of all ages. It is a delicious and healthy dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
HUNGARIAN LETCHO
Steps:
- Boil water in medium pot. While you are waiting for the water to boil, remove the skin on the Kielbasa. If it is too thin to peel, then add slit or poke holes on the Kielbasa with a fork to account for expansion in the boiling water. Boil the Kielbasa for about 30 minutes. Slice the peppers and the onion in thin long strains. In a 2 inch deep saute pan add the oil until it is hot. Saute the onions for about 2-3 minutes. Add the peppers and then saute for another 5-7 minutes. Add the diced Tomatoes, salt, pepper and paprika. Allow it to boil on low heat for about 10 minutes. After the Kielbasa is done boiling, dump the water. wait for the Kielbasa to cool down. If you have not already removed the skin prior to boiling, now it is just as great of an opportunity to finish peeling it.. Once the skin is removed, then slice the Keilbasa in to 1/4 inch thick pieces. Once the Letcho has boiled for 10 minutes, add the sausage. Mix it all together and allow it to cook for another 10 minutes on low heat.
HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)
Provided by Joan Nathan
Categories dinner, easy, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
- Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.
LETCHO
Letcho is one of those great harvets meals that cooks in one skillet - grandmas kitchen always smelled so good when this was on the stove. She always served it with fresh rye bread and butter. Oh it is so tasty!
Provided by Cheryl Sperling
Categories Pork
Time 30m
Number Of Ingredients 5
Steps:
- 1. Put bite size pieces of Kilbasa in a large frying pan and start to cook on low heat. Cut the Green Pepper and onion into slices that are no more than 1/4" thick. I suggest that you cut the onion into quarters then cut into slices. Quarter the tomatoes and add all the veggies to the pan with the sausage. Cover the pan and continue to cook on med/low heat until the peppers and onions are tender and the meat is cooked through. Serve in bowls or on a plate with a good rim to hold in all the juices that will be produced in the pan. Serve with a nice fresh rye bread.
- 2. Note: you can use any of the colored peppers if you wish to have more color in the dish. Also, I seldom cook with Salt. Please adjust the salt to your taste.
LETCHO
Letcho is a very flavorful Slovakian dish served over rice. Its easy, filling and a great comfort food my whole family enjoys - especially my daughter Natasha.
Provided by STARLENA1
Categories Main Dish Recipes
Time 35m
Yield 5
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and green peppers; cook and stir until soft. Season with salt, pepper and paprika. Put in tomatoes, cover and simmer for about 5 minutes.
- In a separate skillet, fry the pepperoni or sausage until browned. Mix into the pan with the tomatoes. Cover and simmer for 5 more minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 10.7 g, Cholesterol 52.9 mg, Fat 28.1 g, Fiber 3.1 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.5 mg, Sugar 5.7 g
Tips:
- Choose ripe, firm vegetables: Fresh, high-quality veggies will result in a more flavorful lecho. Make sure the peppers and tomatoes are ripe and free of bruises or blemishes.
- Use a variety of peppers: Different types of peppers offer different flavors and heat levels, so experiment to find a combination you like. Common choices include bell peppers, banana peppers, and chili peppers.
- Roast the peppers before cooking: Roasting the peppers brings out their natural sweetness and smokiness. You can roast them over an open flame, on a grill, or in the oven.
- Use a large pot or Dutch oven: Lecho is a hearty stew, so you'll need a large pot or Dutch oven to cook it in. Make sure the pot is big enough to hold all of the ingredients comfortably.
- Simmer the lecho for at least 30 minutes: This will allow the flavors to meld and develop. You can simmer it for longer if you like, but 30 minutes is the minimum.
- Serve lecho hot or cold: Lecho is traditionally served hot, but it's also delicious cold. It's a great make-ahead dish, so you can enjoy it throughout the week.
Conclusion:
Lecho is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it hot or cold, as a main course or a side dish, it's sure to be a hit. So next time you're looking for a hearty and flavorful meal, give lecho a try!
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