| HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE Lecso Kolbászal |
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| Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. |
| AS SEEN ON CTV's COOKING SEGMENT OCTOBER 15, 2009 12:00 PM Helen & Clara Czegeny - from Helen's Hungarian Heritage Recipes Cookbook |
METHOD: Prepare all peppers, core, devein and cut into 4-6 long narrow wedges. If using fresh tomatoes:
cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place
onions and peppers into large shallow pan (Dutch Oven) with oil/fat on high heat. Stir-fry until it becomes like
a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let
simmer until all flavours are melded; about 4-6 minutes. Hint: You can use pepper flakes instead of fresh
hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.
Serving Suggestion: Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it
down. However you use, it you will find it to be very complimentary with a lot of dishes.
cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place
onions and peppers into large shallow pan (Dutch Oven) with oil/fat on high heat. Stir-fry until it becomes like
a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let
simmer until all flavours are melded; about 4-6 minutes. Hint: You can use pepper flakes instead of fresh
hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.
Serving Suggestion: Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it
down. However you use, it you will find it to be very complimentary with a lot of dishes.
| RICE SIDE DISH Rizsa |
METHOD: In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until
translucent. Add salt , water stirring to blend. Bring to boil, cover and reduce heat to a lively simmer for
15-20 minutes. When rice is done, remove from heat and use a fork to separate rice kernels into fluffy
mounds before serving. (Note: Jasmine rice is by far the most beautiful rice for side dishes to main
dishes.) Perfect rice everytime!
translucent. Add salt , water stirring to blend. Bring to boil, cover and reduce heat to a lively simmer for
15-20 minutes. When rice is done, remove from heat and use a fork to separate rice kernels into fluffy
mounds before serving. (Note: Jasmine rice is by far the most beautiful rice for side dishes to main
dishes.) Perfect rice everytime!
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| HUNGARIAN SAUSAGE Lecso Kolbászal |
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Prepare Lecso previous recipe, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the
pepper stew and let it stew together.
Hint: If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes
before adding to peppers. (Add both stewing liquid and sausage to the peppers).
Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.
pepper stew and let it stew together.
Hint: If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes
before adding to peppers. (Add both stewing liquid and sausage to the peppers).
Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.
| BestSelling Author; Chef Clara Czegeny |
| Dream Machine Publications Paris, Ontario, Canada Helen's Hungarian Heritage Recipes© Cookbook ™ Copyright © 1938-2011 by Dream Machine Publications ALL Rights Reserved. No words, titles, subtitles, phrases, graphics or otherwise from this site may be reproduced without written consent by the author. Created December 2005 Last Updated April 11, 2012 |
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| Helen's Hungarian Heritage Recipes ™©2005 |
| BY CANADIAN BESTSELLING COOKBOOK AUTHORS |
Clara Margaret Czegeny & Helen Irene
Czegeny
Czegeny
