Hungarian lecho from bell peppers - ReCiPes
Hungarian lecho from bell peppers

Beloved by many cold appetizer of bell pepper and tomato, a great addition to any side dish, especially in winter to potatoes or pasta.

Complexity: average
Kitchen: home kitchen


  • bell peppers
    3 kg
  • tomatoes
    900 g
  • lard
    70 g
  • sugar
    60 g
  • carrot
    3 PC.
  • bulb onions
    4 heads
  • garlic
    1 head
  • wine white vinegar
    3 tbsp
  • salt
    2 tbsp
  • paprika
    1 tbsp
Bell pepper


  • Cut onion into half rings, bell pepper of different colors – in wide stripes, carrots – in thin strips. Cut fat into cubes, melt in a cauldron with a thick bottom until the crackles are formed.
  • Pour onion, fry until it becomes transparent, add carrot straws and paprika powder, stir. Add sweet pepper to the cauldron in a couple of minutes, stir, warm for about a minute, add the tomatoes cut in large pieces.
  • Simmer under the lid for another 40 minutes with a slight boil. Chop the garlic, add to the Hungarian dough of bell peppers, pour the vinegar, season with sugar and salt, mix well, close the lid and simmer for another 10 minutes. Cool the appetizer, put it in jars, put it in a cool place.
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