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Lecsó - rețeta de tocană ungurească de ardei gras cu roșii și ceapă („lecio” de post)| Savori Urbane
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Jul 8, 2025
Lecsó (pronunțat „lecio”, nemții îl scriu Letscho)) este o tocană ungurească din ardei grași cu roșii, ceapă, boia (paprika), o mâncare delicioasă și ieftină de vară. Poate fi un fel de post (simplu sau cu orez), o garnitură pentru cărnuri fripte, chiftele sau ochiuri sau un fel mai consistent dacă îl facem cu afumătură (slăninuță, bacon, cârnați, polonezi sau crenvurști). Este extrem de gustos în toate aceste variante! Avem rețeta scrisă pe blog aici (din 2014): https://savoriurbane.com/lecso-reteta-de-tocana-de-ardei/ INGREDIENTE 1 kg de ardei grași (pot fi și kapia sau gogoșari) 0,5 kg roșii zemoase 2-3 cepe 3 linguri de ulei de floarea soarelui sare 2 lingurițe cu vârf de boia dulce (paprika) opțional: un pic de boia iute Am pomenit despre următoarele rețete: Lecsó cu orez și kaiser (bacon): https://savoriurbane.com/lecso-reteta-de-mancare-ungureasca-de-ardei-sau-gogosari-cu-orez/ Lecsó cu cârnați: https://savoriurbane.com/lecso-cu-orez-si-afumatura-costita-carnati-crenvursti-etc-reteta-ungureasca-de-mancare-de-ardei-grasi/ Șnițele de pui (gujoane): https://savoriurbane.com/gujoane-de-pui-reteta-de-fasii-de-piept-de-pui-pane-in-crusta-rumena-si-crocanta/ Peperonata italiană: https://savoriurbane.com/mancare-de-ardei-grasi-cu-ceapa-usturoi-si-carnati-reteta-rapida/ Ghiveci sârbesc (cu sau fără orez): https://savoriurbane.com/tocana-de-legume-cu-orez-reteta-de-ghiveci-sarbesc/ Ciorbă de ardei umpluți: https://savoriurbane.com/ciorba-de-ardei-umpluti-reteta-pas-cu-pas/ Ardei umpluți: https://youtu.be/5_cu_7W_YUo Mâncare de ardei copți cu smântână și usturoi: https://youtu.be/qNpr7h_Tqj8 Mai multe rețete cu ardei grași, kapia sau gogoșari: https://savoriurbane.com/tag/ardei/
View Video Transcript
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Ciao, dears, I'm Ona from Savori Urbane and look what summer specialty I'm waiting for you with
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today. Lecho. What is lecho? Hungarian pepper stew with a little tomato and onion
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Look how delicious it is. Sliced bell pepper. It also has paprika
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And what's delicious is that the pepper slices are different, not those thinly sliced ones
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Now I'm putting a little parsley on them. And I'm thinking about what we're going to eat it with
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With meatballs, with schnitzels, as a kind of fast, like that, it holds its own
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I can't describe the flavors. God, how good it smells. They all sound like they're from the Transylvanian garden, like a Hungarian or a Banatian
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And how it's going to be from you too. But let's see how lecho is made, because that's how it's pronounced with an accent on the first syllable
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Lechow. This is a Hungarian national dish, very popular in Transylvania and Bannet
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for hundreds of years and in other countries bordering Hungary. The Austrians do it too
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of course. They write it L-E-T-S-C-H-O-L-E-C written like this in German and it has many variations
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The idea is a stew of bell peppers, usually white, we don't even have red ones with onions
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tomatoes, oil, salt, and paprika. You see, it's not just any stew. And now the proportions would
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be 1 kilogram of peppers, half a kilogram of tomatoes. If it's not straw, salt to taste
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about 3 good tablespoons of oil, a teaspoon, a half teaspoon of sweet paprika, onions
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I have 3 onions here, 2 medium ones, 1 smaller one. Variations. There are recipes that also
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include garlic, onions and garlic plus everything else. Others, my mother often makes lisio with rice
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Before the food is ready, boil some rice separately in a saucepan
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For this amount, let's say maybe 150 grams of rice boiled in water
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separated in water with salt, drained and added to the lisio. We have that lecho with rice recipe. I'll leave you a link on the blog and you also have the
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version in which some smoke appears, because what I'm making for you today is for fasting
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Hungarians don't fast like us, but they still don't eat protein during fasting
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And then the version with sausage, as they say, of course, with a Hungarian Transylvanian style
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smoke. I mean you start with a ham of slana or klisa, what is that? A slice of smoked bacon or
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kaiser that you cut into cubes or soldiers, kale and that's what you start with
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First, you brown the smoke in oil with onion and so on
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And the fourth variant and that one we have on the blog is leczo with sausages in it or
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with Polish. And that one is made at the end, they put it on the iron there
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So everyone makes it according to their taste and depending on what ingredients they have
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in the house. But I'm telling you this is what is made here in the Arad area
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This stew starting off towards the garden, because that's what they call it, that vegetable garden
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So at around 11 o'clock the housewife would start with her apron, meaning with her apron
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towards the garden and then what would she grab from there? Some tomatoes, ripe, like that, in the apron, a few peppers would go
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She would take out 2 or 3 onions and come to the summer kitchen, because in the summer
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The summer kitchen is cooked and she would make this miracle of food that is very good
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both hot and at room temperature. So this lesu is so good at 4 o'clock or 5 o'clock to eat after
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it's been on the stove and you come and take it out of the pot. We also make it as a side dish
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next to meatballs or fried schnitzels. No, now I've told you the story of this lesu
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Let's start cooking. How? Well, let's cut the onion, slice the peppers, the tomatoes and then
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head to the stove, because everything goes one after the other. But we have to be organized
4:16
so that everything is at hand. I peeled the onion. I'll leave it aside to smell it a little at the
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beginning because you know how it is. When you cut onions, the whole kitchen smells. I'll leave
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it last and let's see. The peppers must be washed, bell peppers that I clean of the stems, of course
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of the seeds. I try to save as much of the peppers as possible I don throw away a good part of them See
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That's how I leave them on the stem. And now, as an idea for lessee, they'll cut it into strips like
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this. We can only remove the rib, but it definitely doesn't have anything. That's how it's cut for
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lessy. In strips, what does lessy look like? Like Italian pepperonata. And I even visited Muddy
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the big company that makes the best tomato sauces and tomato preparations in the world
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100% natural in Parma. And in their experimental Muddy kitchen, where they had a chef who developed
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recipes with Laura Laurentiu. I went a few years ago, stayed for a week
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and we were invited so that the Romanian delegation could cook something
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Everyone had their own ingredients and then I said I'd use their chopped tomatoes
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those finely chopped canned tomatoes that taste like fresh tomatoes, making a kind of pepperonata
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but wait you see that this is a sausage lasio from the grocery store like and then he said
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that you should know that we also make paferinata in which we also put sausages not just made of
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peppers and then this is very similar to the serbian pot what do you think we often make it
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but there are already eggplants and zucchini there you put them in the serbian pot no it's
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a little different, but that's the same with or without rice. And see how I chose them
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A little raisin. They're very good. These will last a little longer
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I chose the misshapen ones and these for lecho. These are not good for stuffing or baking
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because they don't fit on the stove. Then we put everything we need in lecho
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The so-called rejects. I can't wait for these bell peppers to appear
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because here in Arad there are those varieties of dwarf peppers somehow. I'm not exaggerating
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that's all. And they're not spicy. And I make stuffed pepper soup with them. So
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I can't fit three of those peppers in one hand. They're smaller than these tomatoes
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And when I go to the market and find and take a big net of one, how many are there? 10. And then
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you play with them and stuff them. And that's great. Stuffed pepper soup is made with those
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stuffed pepper jam as they call it in a rag. I'll leave you the recipe so you can see that
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they're great because that way you put three or four on the plate, not one big pepper like this
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No, I'll see you with them cut up. And I'm done with the last pepper
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That's how these fall out of your mouth when they're cooked. No, throw this away and let's
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start cutting the tomatoes so that everything is ready. And then the tomatoes first like this
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We always take out the core, as they say in this white area. Now I make them into cubes, but everyone does them as they like
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I wish they were juicier than that and then I would still do everything like that and put them
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in a bowl and have them at hand. Because here the important thing is to first saute the onion
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without burning it, just so that it becomes glassy and then we add the peppers and a little
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salt and we have to saute them, right? We add the tomatoes immediately and then the tomatoes come
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later. And there might not be any need for water. If the tomatoes are juicy, we don't need it. If
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they're not that juicy, we add a little water so that everything has something to boil
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The simple things are the tastiest, I assure you. This food is that good. My great-grandmother used
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to make buia and sibiu. It was also made here in Arad, in our family. No, see you when they're all cut
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And now we're finishing with the onion that I'm making into flakes. Actually, this is a kind of julienne
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Cut it lengthwise. See? It really is julienne
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Why are you opening it so nicely? Cut this hard part here and instead of cutting it crosswise cut it lengthwise And that the same
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No, and we're doing julienne this way too. Just cut that white part
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And the stalk into rounds. Simple, peasant food. like this. I use the stock for something else. Green onion stock. No good. And now we're going
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to the stove with everything. With oil, with onion, red pepper, salt and paprika. We don't
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put pepper. Hungarians don't use pepper in their traditional cuisine. They usually give the degree
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of spiciness. Neither in goulash, nor in paprika. I don't put pepper. That's authentic Hungarian
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cuisine. They use the hot paprika instead of this one, which is sweet. I'm. And then
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I'll adjust it. No, let's go to the stove. I chose a large pan. And with higher walls
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I'll put the oil. The onion. I told you, it's not wrong
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If you now put smoked meat, bacon or kaiser at the beginning and add about 3 times salt
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And on low heat under the lid. I'll saute it for a few minutes. Good
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It can't burn. It has to soften, become glassy, so I'll reduce the heat very well and put the lid on
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We'll see what the onion does for us. It does us extraordinarily well, in the sense that nothing is brown, because we don't want that
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It softens, it's glassy, low heat. Now I'll put the peppers. These will decrease in volume by a lot
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even though they seem like a lot. I'm not putting the paprika yet. Before I put the tomatoes
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I'll put the paprika, because I don't want anything to fry. And I mix the onion with the peppers a little here and put the lid on and cook over low heat
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so that it softens a little, gets a good onion flavor and lets the water reduce a little
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and then we leave them uncovered after they soften a little. No, about 8 minutes at least on low heat. No, let's see what the peppers do
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How delicious they start to soften. I think these shouldn't be mushy
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they should be so tender at the end. You can see that they're sizzling
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Very delicious. We don't add the tomatoes yet. This taste is specific to Electro
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Of slightly roasted peppers, here we say roasted because we don't fry them stewed
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No, with a really good taste. No, as they say in rag, a little more, a little more
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I leave them with the lid on and then we put the tomatoes on the stove and see how we're doing with
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the liquid. Look how delicious they've reduced. No, about 3 more minutes. No, let's see
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It's good. You can see it's a little brown on the edges. That's why nothing burned there in
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one part of the pan. How good they taste? Good caramelization. Look how delicious a pepper here
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and there turned out. Let me roast it a little. We also did it that way with stuffed peppers
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My great-grandmother's recipe. Peppers stuffed with meat before being put in the pot to cook
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I fry them in a pan, brown them a little. I'll leave you the recipe
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That lightly fried stage makes a world of difference. Because people then eat the pepper
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pods too. Because many are picky eaters and leave them on the edge of the plate
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No good. And now we come with the paprika, which you can't do without
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And the tomatoes with all their juice And we add a pinch of salt and no other seasoning It
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doesn't even need pepper, nothing. We'll turn the heat down to half, so it's neither
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too high nor too low. I'll leave it with the lid on for a bit longer, even if it's open
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because I want it to reduce a bit. This juice left by the tomatoes and mint and the lesson is done
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We can prepare a little green parsley to garnish, but it's not necessary
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It'll be ready in 7-8 minutes on medium heat. Just with the lid on and then without
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We'll see after 3 minutes. Oh, what a jam it is. That's what's left by the tomatoes and peppers
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I didn't add a drop of water and I won't, considering that's the problem
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Exactly as it should be. Look, there's nothing browned anymore because everything has come off
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glaze. I can leave it without the lid on to reduce a bit, because it doesn't have to be
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so juicy. I like it juicy in its own way, but not very much. And I don't leave it for
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too long because I want the peppers to be slightly crispy. A few minutes like that I'm
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covered and I'll come and stir so that nothing sticks to me. And it's almost done. Look how
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nice it is. Look how the pepper holds up. It's not dusty yet. So if you give it a try
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I'll show you on the plate, you'll struggle a little. Let me cut it. It's not a paste
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And yet it's done. Done. We turn off the heat and get ready to serve
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No, done. What a beautiful dish. We don't put a bunch of parsley on it
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We let it sit for a while and then serve. Let's see. That's what I wanted to show you
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the texture of the pepper. here, the fork goes in it. So it's done, but it's not mashed. See when I struggle a little
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to get it into the core. It means something else. Summer memories at my grandparents
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house. But it's also very good with eyes. That's what they say. You eat like a fool
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especially when it cools down and at room temperature. Give it a little tomato bread
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Oh my god, good. Now that it's ready, you can put boiled rice in it, give it a second to boil
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Or sausage. The Hungarians have lecho kolbiz, special lecho sausages, the cheapest of them
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It's similar to the Polish ones somehow, but it has a kind of granular texture and they put it at
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the end to give it a boil. Only you can try it with Polish or with quality cream. We have a
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recipe for cream and homemade Polish. I'll leave the recipe for you to make, but with meatballs
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that's how I remember it. Or with breaded schnitzels. No, dear ones, we have three versions
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of lecho on the blog. All the recipes are in the description. We also have Italian panada
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We have a lot of recipes with peppers. Of course, we also have the baked pepper dish in video format
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which can be for lent or with cream and garlic, which is something else. That's not Hungarian
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Baked stuffed peppers, classic, stuffed pepper soup, with pork, poultry, without meat, made during
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fasting, very tasty and so on. If you like the recipe, give me a like, I appreciate it
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make sure to cook lecho too. don't boil the peppers too long, because they need to have a bit of texture
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tell me which version you chose. with rice, without rice, with smoke, without smoke
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subscribe to savori urbane because there will be many great recipes to come
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and i look forward to seeing you next time. kisses. ciao