Lecho is a typical summer recipe, in which you perfectly process fresh peppers and ripe tomatoes from the garden. Or the ones you buy at a farmers' market when these vegetables are at their peak season. Got a craving for lecho? Let’s cook it!
1sausagePolish or Hungarian one, weighing about 7oz (200g)
¼teaspoonblack pepperground
1teaspoonsaltor more, to your liking
Instructions
Clean tomatoes and peppers, halve the paprikas and scoop out the seeds. Cut into strips or wedges. Peel and finely chop the onion.
In a large pot, heat the fat on medium heat and fry the onions until golden brown.
Add the chopped vegetables. Pepper and salt, stir. Turn down the heat, cover with a lid and let stew for 10 minutes.
In the meantime, slice the sausage into rounds and fry them in a little fat in a frying pan.
Add the eggs to the stewed vegetables, remove the pot from the stove, and stir. Mix eggs until curdling, or return the pot to the heat for a few more minutes, or until the eggs have thickened.
Stir the fried sausage into the lecho and serve.
Notes
Makes 4 portions.
SERVING: A perfect side dish for lecho are boiled potatoes or fresh bread. Garnish the dish with a sprig of green parsley for a nicer look!
If you prefer a stronger flavor, add a dash of chili pepper to the veggie blend while making it.
Do you have an abundance of vegetables? Make lecho in bulk and preserve it in jars for later use! Only one change is required: do not add eggs or sausage to the canned lecho.