Lecho, the Hungarian Vegetable Ragout

  • Prep Time
    10 Mins
  • Cook Time
    15 mins
  • Serving
  • Ready In
    25 Mins

Lecho, the Hungarian Vegetable Ragout

I wrote this recipe for the sake of a dear friend of Hungarian descent born and living in Canada, because she was interested about, do I have a good letcho recipe?  Well, yes, I have and I make it this way, as I described in the recipe.  However, the letcho can be made in countless different ways per different regions across the Carpathian Basin and also beyond.

It can be prepared with or without eggs, with or without red paprika powder, or with bacon, sausage, frankfurter or without meat, or even with zucchini, the lecho is a very tasty dish.

What is the Lecsó - Lecho?

I borrowed the description from Wikipedia:
English: Lecho, / ˈlɛtʃoʊ / LETCH-oh; Hungarian: lecsó [ˈlɛt͡ʃoː]; Czech and Slovak: lečo; German: Letscho; Polish: leczo; Russian: лечо
Lecho is a Hungarian thick vegetable ragout or stew which features explicitly yellow pointed peppers, tomato, onion, salt, and ground sweet and / or hot peppers as a base recipe. The onions and peppers are usually sauteed in lard or bacon fat. Garlic can also be a traditional ingredient, (but I don’t use it). Lecho is also considered to be traditional food in Czech, Slovak and Croatian cuisine and is also very common in Poland, Austria, and Israel.
Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which is in their season August – October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives. [ https://en.wikipedia.org/wiki/Lecs%C3%B3 ]

In Canada, I have not found Hungarian wax pepper yet, and the truth is that it used to be hard for me to digest, so I also use bell pepper. Green bell pepper is less sweet and stays more crispy after cooking. Yellow is sweeter, red is even sweeter, but it doesn’t spoil the taste of our letcho, it might even make it tastier. If we use all three colors of bell pepper to cook letcho, we will get much more colorful food that will also satisfy our eyes.

Letcho can be made with or without eggs, with or without red ground peppers, bacon, sausage, sausage or without meat, and even zucchini is a very tasty dish.


Hungarian Lecho


Per Serving: 1 plate

  • Daily Value*
  • Calories: 112.5
    5.6 %
  • Fat: 4.5 g
    2.7 %
  • Sodium: 202.75 mg
    8.8 %
  • Carbohydrate: 13.5 g
    33.8 %
  • Fiber: 2.8 g
    11.2 %
  • Sugar: 6.85 g
    17.1 %
  • Protein: 6.2 g
    8.3 %



    Cut the onions, peppers and tomatoes into larger pieces. Cut the onions, peppers and tomatoes into larger pieces. Chop the bacon as well. The bacon will give the food its basic taste and spiciness, but it can even be omitted.


    Put a spoon of lard in a pan and fry the bacon and sliced onion on it. If the bacon is more fatty, the lard can be omitted, the fat that comes from the bacon is enough.


    A few slices of Hungarian Csabai sausage were also included, which gives the letcho an even more spicy taste. If you can’t get it or don’t want to put it in, you can skip it.


    Prepare 3-4 eggs.


    Meanwhile, the bacon and sausages were fried and the onion was caramelized.


    When the onion has caramelized, put the sliced bell pepper on it and salt it with a pinch of salt. It requires no more salt because usually both the bacon and the sausage are salty.


    A few minutes after putting the bell pepper in, add the sliced ​​tomatoes as well and fry this for a few minutes.


    Meanwhile, beat the eggs.


    Pour the beaten egg over it when the bell pepper is still almost crispy. You don’t have to overcook the peppers and tomatoes, so the food is more enjoyable and more vitamins remain in it.


    Fry the eggs as you like, while stirring. Some people like eggs well fried, some hardly fried, it’s a matter of taste.


    Finally, serve the finished letcho.


    Hope you enjoy this Hungarian simple, but very popular and of course fully low-carb, keto meal.

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