Hungarian Lecho
Appetizers • Hungarian
Description
It will be even better if you use bell peppers of different colors.
Ingredients
- Orange Bell Peppers 5 lbs
- Tomatoes 30 oz
- Turnips 3 pieces
- Spanish onions 4 heads
- Garlic 1 head
- Pork fat 0 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!