Happy Easter everyone! Hope you all had a lovely weekend. In Canada we have Good Friday as a holiday. Some things like the LCBO are closed on Sunday as well. Saturday will be a busy day, so better get there early to stock up for the family dinner!
My earliest memory of eating Hungarian Lecsó was when I was about 8 or 9 years old and my father made it for us. We were a typical Eastern European family in that the father virtually never cooked, that was ‘woman’s work’ but my Dad did step up on the occasion that my dear Mom had to go into the hospital and have an operation. I don’t remember much else about this time except that Dad cooked lecsó. One other thing, my 6 or 7 year old brother was beside himself with worry when our parents told us that Mom was going to be away in the hospital for a few days, and through tears a great degree of anxiety he asked, “Who will cook for us?” Our obsession with food runs deep.
My experience has been that Lecsó is to Hungarians what Lasagna is to Americans or Bangers and Mash are to the English, it’s a fairly common staple. It’s easy enough to put together and it’s comforting and satisfying without being overly filling. The Hungarians generally use a Hungarian green pepper which is more like a Cubanelle, longer and lighter in colour with a more subtle flavour than the green peppers we are accustomed to in North America. I switched up this dish by using colourful red, yellow and orange peppers (capsicums) and Vidalia Onions which are much sweeter.
The traditional protein accompaniment in our household was Debreceni Kolbász which is like a thick hot dog, named after the city in which it was made. Most Hungarian sausages are coarsely ground pork seasoned heavily with paprika and garlic where as a Debreceni is subtly seasoned very finely ground pork that has the texture that resembles what you would know as a hot dog. The only difference from North American hot dogs and Hungarian Debreceni is that Debreceni has a very distinct ‘pop’ as you bite through the casing. I haven’t had a Debreceni in many years for the same reasons I haven’t had a hot dog — they are just too unhealthy to be worth it for me. I made poached Cod to eat with this dish and it was exceptional.
Hungarian Lecsó
Serves 4
Ingredients:
- 2 red peppers, sliced
- 2 orange peppers, sliced
- 2 yellow peppers, sliced
- 2 large tomatoes, chopped (peeled and seeds removed)
- 1 medium sized Vidalia onion, finely sliced
- 200 mL home made tomato sauce
- 1/2 tsp paprika (sweet or hot)
- 1/4 tsp smoked paprika (sweet or hot)
- salt and pepper to taste
- parsley for garnish
Directions:
- In a light spray of olive oil, cook the onions until translucent.
- Add the sliced peppers and tomatoes and cook until very slightly softened.
- Add the tomato sauce and seasonings and cook for about 10 minutes on a medium temperature.
Notes:
- Hungarians traditionally use lard as the fat which adds flavour but is extremely unhealthy so I add a pinch of smoked paprika which also adds to the depth of flavour that the debreceni would bring.
- Traditionally the peppers are cooked until limp but I prefer a little texture to my lecsó so I don’t cook them as much.
- Like most stewy dishes this is a lot better the second day.
- Consider adding a poached egg to this dish (Hungarians might eat this with scrambled eggs).
- Sour cream or yogurt are also used as a garnish to this dish.
- Cubanelle peppers come in both hot and sweet varieties and look virtually identical. You will want to make sure you buy the right one and not make the same mistake we did for a meal we served at the cottage several years ago — that was a rude awakening!
[…] the obligatory hard-boiled egg inside and various Hungarian stews like Lecsó and tok fózelék (a similar dish to creamed spinach but it’s on the sour […]
LikeLike
Eva, there must be some telepathy going on…. you would never guess what I made for lunch today… Töltött paprika! Funny isn’t it? And I don’t cook Hungarian every week. We have here excellent long peppers from Turkey (white ones and red ones too, so I am often tempted to do this dish). Your lecso looks fantastic. Try adding one day a bit of caraway seeds (I learnt it from Zsuzsa when I made paprikas csirke and I loved this subtle hint of caraway, I add it to all the Hungarian tomatoish sauces). I always try to fry onions at the beginning with some duck fat… Fantastic result!
What a cute photograph! Thank you for sharing your childhood memories with us. (By the way, I would rather place Hungarians as Central – not Eastern – Europeans 😉 though at communist times this term had nothing to do with geography and referred to “Eastern communist bloc”, so I understand why it has such a long life; in ex-Western Europe people say this often too; I don’t want to sound like a pedant, I just know many Hungarians are very sensitive about it).
LikeLike
Thank you for your comment Sissi and your advice, I’ve always joked about being Eastern European and it’s likely because of your observation of the Eastern communist bloc. I’m just glad they are not under that regime any longer.
I have not been much of a caraway lover but that was from my childhood, I really should get some and try it again after all it is very Hungarian to add it to dishes.
LikeLike
I know what you mean… I used to hate anise seed biscuits my grandmother made (she was actually the only one who ate them!), but now I am crazy for anise seed taste and aroma. So you never know… I never liked caraway on bread for example but I think that when added in tiny amounts, it’s impossible to detect but improves the taste (a bit like anchovies mixed into sauces).
You know, I think Hungarians (and people from some other post-communist countries) hate so much the Soviet past, that’s why they insist because they don’t want to be associated with Russia any more. Especially Hungarians who don’t even speak a slavic language.
LikeLike
What a great dish! New to me, and I so need to try it. Smoked paprika is one of the greatest inventions ever, don’t you think? Can’t get enough of it!
LikeLike
Happy Easter Eva! This looks delicious, but the picture of you and your brother absolutely steals the show. You two are just adorable children! And I had to laugh about your brother crying about who would cook. That is just precious! I’m sure your mom loved that. 🙂
LikeLike
Thank you Kristy for your kind words about my brother and I, we were the best of friends in those days. I, too, hope you had a very Happy Easter. It’s such a typical thing for a boy to be concerned about isn’t it?
LikeLike
now to me that screams spring! It looks great especially since it is also simple with fresh ingredients!
LikeLike
Thank you Jessica, it’s so true that we eat with our eyes first.
LikeLike
What a great tasting and vibrant accompaniment, Eva! Have you ever tried a “natural casing” hot dog? I can get them at a couple of the area’s butchers and they give you that “pop” when bit into. I rarely eat hot dogs these days but, when I do, I go for the “pop” every time. Love the anecdote about your brother.
There is a butcher not far from here that offers sausages from a number of countries. Hungarian is among those that he makes on-site. It looks like I need to make a trip back there. Lard, lately, is making a comeback but the “good” lard. The stuff on a store’s shelf has been hydrogenated so that it can be kept for long periods without spoiling. From what I’ve read, that’s what makes lard so unhealthy. “Fresh” non-hydrogenated lard is much healthier, although moderation is the key. I recently purchased some organic lard and put it directly in my freezer. Zia and I will figure something to do with it. 🙂
LikeLike
Hi John, I believe the casing was most likely natural. In those days, my Mom would not buy anything else.
I have seen duck fat making a comeback so I wouldn’t be surprised that lard is also in the same boat. Unfortunately I am unable to eat something that rich anymore, but to be honest, I have enough unhealthy things as it is, so it’s not a big deal!
LikeLike
It sounds like your dad is similar to mine. He only cooked when my mother went into hospital too. It wasn’t too bad although I think he had a very small repertoire. I love learning about Hungarian food. I’ve never met a Hungarian dish that I haven’t loved! 😀
LikeLike
Hi Lorraine, I suspect many of us have/had father’s who could only cook one thing! But it was such a treat when they did cook, too bad it was usually because of an unhappy event.
LikeLike
Such a funny line from your brother!!! My dad was known for his bacon and eggs and that’s about it! Your lesco looks wonderful…and I’d love to try an authentic Hungarian sausage after your description.
LikeLike
Thank you Liz, yes my brother was all about his stomach for sure! I hope you can find Hungarian Sausage in your parts.
LikeLike
My dad also didn’t cook much. He claimed that he was only taught one dish, a white bean and smoked pork hock soup. When my mom got sick he made a huge pot and they had to eat it every day for a week. After he passed away and my mom came to live with me, I could only serve this dish to her once every couple of months.
The combination of lecso and debreceni sausage you mention reminds me of the Italian dish of pan fried sausage, and sauteed peppers and onions served in buns. Which I love.
LikeLike
I suspect that many people of our age have a similar experience with their fathers. We should consider ourselves fortunate that our dad’s had one dish that they cooked well…my FIL could only make oatmeal! My dear Mom had some of those dishes too, she just got sick of eating them (mainly during the war).
I will look around for that Italian dish, thanks for the tip Maria.
LikeLike
First of all Boldog Nyulazast! I laughed so hard reading your brother’s dismay, who will cook for us? First things first right? Hahaha! You left out the grease! How could you! I would rather not have meat or fish. Most of the time we had it with a slice of bread anyway. Ah to walk down the street in lecso season and the good smells drifting out onto the street… it always made me hungry. Just thinking about it makes me hungry. I am going to eat now.
LikeLike
Thank you kindly for your comment Zsuzsa, I still get a chuckle out of my brothers comments from back then. Ironically the woman he married doesn’t really cook from scratch…
I know about the lard, I just can’t take it anymore, I get such a stomach ache from the richness.
I can only imagine how wonderful the streets would have smelled in Lecso season!
LikeLike
On this 1974 picture you look the same as today. But probably you were able to eat anything you wanted to. I’m sorry Eva not you too…
I cannot eat chili anymore. I look at MJ’s dishes with a mixture of longing and pain. I had a huge tin of hot Hungarian paprika in the freezer and I had to give it away. I can’t eat fresh fruits either, they have to be cooked first. We are growing low acid tomatoes just for me. Darn it they don’t taste the same. Just when the taste buds start fading we have to start cutting back on flavour. It’s not fair.
LikeLike
To be honest, I don’t even have to eat it to gain weight, all I have to do is think about it or look at it!
LikeLike
That really is a cute photo of you, brother and dad and you have hardly changed in looks! I love peppers and onions and use/eat them regularly. This stewed dish looks particularly delicious. Love the story and I hope you had a very Happy Easter, Eva. Sorry about your phone, though, I noticed that on FB.
LikeLike
Thanks Betsy, yes the iPhone shattering is truly a drag. Thank you for your very flattering words.
LikeLike
Love your hair! Not familiar with the appellation but love all the ingredients in your Lecsó – looks great too – I would be happy eating it regularly. It’s fun to switch up the proteins. I do love a good sausage from time to time but your cod sounds like it turned out beautifully. It’s funny, I too have strong memories of the few dishes my dad made at home mostly because it was so rare! Pizza and deep fried potato balls (haha!). Have a great day Eva.
LikeLike
Thanks so much Kelly, I’m glad you liked this recipe. I do love sausage from time to time too.
LikeLike
Cute photo of you, your brother and your dad.
Never heard of this dish before, thanks for the education, always learning something new from bloggers.
LikeLike
Thanks Norma, looking at that photo brings back such lovely memories for sure. I think you would love this dish because it’s all about the fresh peppers.
LikeLike
I’m so sorry to hear about your mobile phone! What a gorgeous photo of you with your brother and father. And don’t worry about your hair – I should show you the shockers there are of me! I’ve never heard of this dish but I’m very intrigued about it xx
LikeLike
Thank you kindly Charlie, this is the first time I’ve shattered the screen so it was quite upsetting. Now I’ve got to run around the city to find a reputable company to replace it while I wait, I certainly don’t want to leave it without supervision, so much info on it, it’s rather scary.
It’s a very tasty dish for spring.
LikeLike
This would be a colorful addition to many dishes.
LikeLike
Thank you kindly Karen.
LikeLike
Nothing was wrong with your hair…I think it’s very beautiful. Your little brother looked so sweet!
Lots of peppers in this recipe. It sure looks very appetizing, Eva.
LikeLike
Thanks so much Angie, I suspect it was a rather warm day and it was matted a bit, but thank you kindly. Yes, he was a very sweet young boy, his son looks very much like him at that age.
LikeLike
This is a new and exotic dish, looks super delicious though 😀
Happy Easter!
Cheers
Choc Chip Uru
LikeLike
Happy Easter to you too CCU, thanks for your comment.
LikeLike
Lecso is a favourite with me and my family. Happy Easter Eva : )
LikeLike
Thank you so much Liz, Happy Easter to you too.
LikeLike
I love this no matter what it’s served with. The combination of the onions, peppers and spices makes it obvious why it’s so popular.
LikeLike
Thanks so much Maureen, it was a very tasty meal.
LikeLike