Hungarian Lecho

Appetizers | Hungarian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

It will be even better if you use bell peppers of different colors.

Ingredients

Orange Bell Peppers - 6 lbs
Tomatoes - 31.7 oz
Turnips - 3 pieces
Spanish onions - 4 heads
Garlic - 1 head
Pork fat - 2.5 oz
Paprika - 1 tablespoon
Champagne Vinegar - 3 tablespoons
Sugar - 2 tablespoons
Salt - 1 tablespoon

Step by Step guide

Step 1

In a suitably sized container, melt the fat until cracklings appear.

Step 2

In the melted fat, sauté the onions, sliced into half-rings, until translucent, then add the julienned carrots and a tablespoon of dried paprika. Stir.

Step 3

After a minute, add wide strips of bell pepper, stir, and after another minute, add the tomatoes. If desired, you can peel them, but that's unnecessary.

Step 4

Reduce the heat, cover with a lid, and simmer for 30–35 minutes. Then add the chopped garlic, vinegar, salt, and sugar. Mix very gently. Cover again and simmer for another 8–10 minutes.

Step 5

The flavor should be very rich, and even a bit 'too much' — this is normal. Later, as it cools, it will stabilize. Let it cool and pack into sterilized jars. Serve cold.