Lecsó with Potatoes

Name: Lecsó with Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 2 medium onions (approx. 150-200g); 3 long light green or light yellow peppers (approx. 350g); 3 smaller tomatoes (approx. 350g); 2 medium potatoes (approx. 300g); 1 teaspoon sweet paprika; 1/4 teaspoon hot paprika; 2-3 tablespoons oil; salt, black pepper

September 4, 2015

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Hungarian stew of onions and peppers with potatoes. One of the most beloved summer dishes, whether with rice (lecsó rizses) or with potatoes (lecsó burgonya). It's pronounced lecho. My version is slightly lighter than the traditional one which has more oil and fewer tomatoes. But I like it this way because it can be eaten cold too.

The combination is very simple (just 3 basic vegetables: peppers, onions, tomatoes with a little paprika) but magical. It really doesn't need anything else, no other spices or herbs. However, to make it well, you must use the best seasonal vegetables: the best and sweetest late-summer tomatoes and long, pointed peppers (light green or light yellow).

Ingredients

2 medium onions (approx. 150-200g)
3 long light green or light yellow peppers (approx. 350g)
3 smaller tomatoes (approx. 350g)
2 medium potatoes (approx. 300g)
1 teaspoon sweet paprika
1/4 teaspoon hot paprika
2-3 tablespoons oil
salt, black pepper

Servings: 2-3

How to prepare lecsó with potatoes

Add the sliced onion and the peppers (cleaned and cut into squares) to the hot oil. Sauté for 2 minutes over medium heat, then put the lid on the pot and braise the vegetables over low heat for about 15 minutes until they soften completely. Every 5 minutes or so, lift the lid and stir.
* this step can also be done faster by sautéing over medium heat, stirring frequently until they soften and start to get a little color.
Remove the pot from heat and add the cubed potatoes and paprika. Mix well. Pour in some water (about 120ml), enough to reach halfway up the potatoes. Sprinkle with a little salt and pepper.
Continue to simmer covered until the potatoes are half-cooked (about 10 minutes).
Score the tomatoes with an X and blanch for 15 seconds. Peel off the skin and cut into small cubes. Add to the pot along with a little more salt and ground black pepper.
Continue to simmer covered until the potatoes are fully cooked (about 10-15 minutes).
Remove the lid and adjust the seasoning with salt. If the sauce seems too thin, let the lecsó reduce without the lid for about 5 minutes over low heat.
It's good warm or at room temperature. It's good on its own, but also as a side dish next to a schnitzel, fried eggs or grilled sausages.