Best Letcho Recipes

HUNGARIAN LETCHO

Steps:

• Boil water in medium pot. While you are waiting for the water to boil, remove the skin on the Kielbasa. If it is too thin to peel, then add slit or poke holes on the Kielbasa with a fork to account for expansion in the boiling water. Boil the Kielbasa for about 30 minutes. Slice the peppers and the onion in thin long strains. In a 2 inch deep saute pan add the oil until it is hot. Saute the onions for about 2-3 minutes. Add the peppers and then saute for another 5-7 minutes. Add the diced Tomatoes, salt, pepper and paprika. Allow it to boil on low heat for about 10 minutes. After the Kielbasa is done boiling, dump the water. wait for the Kielbasa to cool down. If you have not already removed the skin prior to boiling, now it is just as great of an opportunity to finish peeling it.. Once the skin is removed, then slice the Keilbasa in to 1/4 inch thick pieces. Once the Letcho has boiled for 10 minutes, add the sausage. Mix it all together and allow it to cook for another 10 minutes on low heat.

HUNGARIAN LETCHO

Steps:

• In a large frying pan, saute the onions& garlic in olive oil, until limp, approx 2 minutes.
• Add sliced sausage& chilli and cook, mixing with onions& garlic for approx 5 minutes.
• Add bell peppers and mix well with onions, garlic& sausages.
• Add salt and pepper, to taste.
• Turn heat down and add Tomatoes.
• Let simmer until the peppers are soft.
• Keep simmering for a further 2 minutes and serve with rice or mashed potatoes.

HUNGARIAN EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)

Steps:

• In a large skillet over medium heat, heat oil and add onion and bell pepper. Sauté until beginning to soften, 2 to 3 minutes. Cover and simmer very slowly for 30 minutes, stirring occasionally.
• Add tomatoes and continue to simmer, covered, for 15 minutes. Season with salt, pepper and hot paprika to taste. Add eggs, mixing well. Simmer, covered, for 5 minutes. Serve immediately.

HUNGARIAN GREEN PEPPER STEW (AKA: LETCHO)

Steps:

• Cut bacon slices into smaller pieces and fry them in the same pot you're going to use for cooking the stew.
• Add and heat oil.
• Add diced onions. Cook onions on medium high heat until caramelized. Stir frequently, don't let them burn.
• As soon as the onions are done, add the peppers.
• Add salt, black pepper, garlic, caraway seeds and paprika.
• Stirring constantly, cook for a couple of minutes.
• Add tomatoes.
• Add a cup of water.
• Cover pot and simmer until peppers are done to your taste, 10-20 minutes.
• Add more salt and black pepper if needed.
• You might also have to add more water during the cooking process or evaporate extra liquid at the end. This depends on how juicy the tomato was and on the way you're going to serve the dish.
• If you like sausages, add about 1 lb. of sliced Polish Sausages or mini-smokes to the browned onions. Do not use uncooked sausages.
• Stir and fry sausages for 5 minutes before adding the peppers. Add less salt to the dish.
• You can thicken the stew with one or two eggs (scramble them first) at the end of the cooking process. Mix well.

LETCHO

Steps:

• 1. Put bite size pieces of Kilbasa in a large frying pan and start to cook on low heat. Cut the Green Pepper and onion into slices that are no more than 1/4" thick. I suggest that you cut the onion into quarters then cut into slices. Quarter the tomatoes and add all the veggies to the pan with the sausage. Cover the pan and continue to cook on med/low heat until the peppers and onions are tender and the meat is cooked through. Serve in bowls or on a plate with a good rim to hold in all the juices that will be produced in the pan. Serve with a nice fresh rye bread.
• 2. Note: you can use any of the colored peppers if you wish to have more color in the dish. Also, I seldom cook with Salt. Please adjust the salt to your taste.

LETCHO

Steps:

• Heat the oil in a large skillet over medium heat. Add the onions and green peppers; cook and stir until soft. Season with salt, pepper and paprika. Put in tomatoes, cover and simmer for about 5 minutes.
• In a separate skillet, fry the pepperoni or sausage until browned. Mix into the pan with the tomatoes. Cover and simmer for 5 more minutes. Serve over hot cooked rice.

LETCHO

Steps:

• in a large soup pot, heat the oil (NOT too high)...when hot, add the onions, and sweat them until translucent and golden
• pushing the onions to one side, add the potatoes, evenly, to the pan, and saute until golden, turning them to the other side
• when that side is golden brown, add the peppers to the pot, stirring and turning them to the bottom of the pot
• when peppers are getting soft, add the tomatoes, and stir until they are soft, and the liquid is cooked off
• turn onto serving plate and add salt and pepper, to taste.