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Remembering Our Danube Swabian Ancestors

Lecsó/Letscho (Le-tcho) – Vegetable Ragout

by June Meyer, 15 Jan 2005

Comment:  Ingredients can be any thing you want it to be. It is very versatile. A cooked mixture of onions,

yellow banana peppers, and tomatoes and paprika.  Add some sliced Hungarian Sausage and it can be served as an appetizer or stew.  Serve it over dumplings or rice as a main course.  Spoon it over scrambled eggs for breakfast.  Use it as a sauce for sausage or corn meal mush.  However you use it you will find it to be quite compatible with a lot of dishes. It is an ancient dish originating in Serbia.
  • 2 Tablespoons lard or oil

  • 1 lb Yellow sweet banana peppers, seeded and sliced. (Do not use green bell peppers they have no flavor and will turn to pulp.)

  • 3 Large, very ripe tomatoes, peeled and diced. (If you cannot get good tomatoes you can use canned tomatoes if you drain them well)

  • ˝ Tablespoon sugar

  • ˝ Tablespoon salt

  • 1 Tablespoon paprika

Heat lard, add sliced onion, and cook over very low heat for 5 minutes.

Add green pepper slices and cook for an additional 15 min.

Add tomatoes, sugar, salt and paprika. Cook for 10 to 15 min. longer.

Adjust sugar and salt to taste.  If you are going to put sausage into it, reduce salt.

Lesco can be frozen successfully.

[Edited by Rose Mary Keller Hughes. Published at DVHH by Jody McKim Pharr, 15 Jan 2005]


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