Lecho is a Hungarian dish made with smoked sausage, tomatoes, and peppers. My Dad would make this for us when I was growing up at home. He was born in Hungary, and when he was just a little boy, he and his family fled the country as refugees during the Hungarian revolution in 1956. They were lucky to escape safely, and were able to start a new life here in America. Of course I’m certainly glad that they made it safely, or else I would not be writing this blog today.
Lecho is one of my favorite Hungarian dishes. It is super easy, fast, and healthy. It also looks really pretty with the different colored peppers. There are actually a lot of awesome traditional Hungarian dishes. I plan to make some of my other favorite ones soon, and I will definitely blog about them.
I usually use 3 different colored peppers when I make this because it looks prettier, but you could use all the same peppers if that’s what you had. I also lighted up the traditional recipe by using turkey kielbasa instead of the traditional Lecsókolbász that is used in Hungary. Kolbász (pronounced COAL-bahss) is just a smoked sausage, so you could use any smoked sausage that you like.
1 turkey kielbasa (kolbász)
2 medium sized tomatoes
2 red bell peppers
1 green bell pepper
1 yellow bell pepper
4-5 cloves garlic
1 large red onion
salt & fresh ground pepper
steamed white rice
1.) Wash bell peppers and scoop out all the seeds and membranes from the inside. Slice the peppers into medium sized strips. Dump into wok (or other large pot.)
2.) Dice up your onion and garlic. Dump into wok.
3.) Wash tomatoes and cut into quarters (or 8ths if they’re super big tomatoes.) Dump into wok.
4.) Slice kielbasa into round coins about ¼” – ½” thick. Dump into wok
5.) Add generous amount of kosher salt, and fresh ground pepper.
6.) Mix all the ingredients around in the wok and cover with lid. Set on med-low heat for about 40 minutes or until the peppers are soft.
7.) Serve over white rice
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