lecsatolás

Lecsó is a Hungarian dish made primarily from peppers, tomatoes, and onions. It is a staple of Hungarian cuisine and is popular in many Central and Eastern European countries. The name "lecsó" is derived from the Hungarian word "lecsókol," meaning to detach or remove, perhaps referring to the way the vegetables are cut or prepared.

The core ingredients of lecsó are fresh green peppers, ripe tomatoes, and onions. These are typically sautéed in oil or lard. Other common additions include paprika (both sweet and hot), garlic, and sometimes bacon or sausage. The vegetables are usually cut into bite-sized pieces and simmered until tender, creating a thick, stew-like consistency.

Lecsó can be served in various ways. It is often eaten as a main course, accompanied by bread, or as a side dish to meat. It can also be served with eggs, scrambled or fried, poured over the top and cooked until set. In some variations, sour cream is added for a creamy texture and richer flavor.

The dish's versatility allows for regional differences and personal preferences. For instance, some recipes emphasize the sweetness of the peppers, while others incorporate more spice. The ripeness of the tomatoes also influences the final taste and texture. Lecsó is particularly enjoyed during the summer months when fresh peppers and tomatoes are abundant.