Letcho

Letcho (also spelled Lecso) is a Hungarian stew dish. It is one of the most popular dishes in Hungary and is also common in other Central and Eastern European cuisines, such as Czech, Slovak, and Polish.

Ingredients

The main ingredients of Letcho are onions, bell peppers, tomatoes, and paprika. Some variations of the dish also include sausages, bacon, eggs, or rice. The dish is typically seasoned with salt, pepper, and paprika powder.

Preparation

The onions are sautéed in fat (usually lard or oil) until they become translucent. Then, the bell peppers and tomatoes are added and cooked until they soften. The paprika powder is added next, followed by the other ingredients (if any). The dish is simmered until all the flavors meld together.

Variations

There are many variations of Letcho. In Hungary, it is often served with bread, while in Poland, it is typically served with potatoes. In the Czech Republic and Slovakia, Letcho is often served with dumplings. Some versions of the dish also include meat, such as pork, chicken, or beef.

Cultural Significance

Letcho is a staple dish in Hungarian cuisine and is often served at traditional Hungarian festivals and celebrations. It is also a popular dish in other Central and Eastern European countries, where it is often enjoyed as a comfort food during the cold winter months.

See Also

• Hungarian cuisine
• Stew
• Paprika