Best 4 Letcho Recipes

**Letcho: A Colorful and Flavorful Dish with Endless Variations**

Letcho, a beloved dish with origins in Bulgaria and Hungary, is a vibrant stew made from bell peppers, tomatoes, and onions. It is typically seasoned with paprika, salt, and pepper, and can be enjoyed as a main course or as a side dish. Letcho is not only a culinary delight but also a versatile dish with numerous variations, each offering unique flavors and textures. From classic Hungarian Letcho to hearty Romanian and spicy Serbian variations, this article presents a collection of must-try Letcho recipes that cater to diverse culinary preferences. Whether you prefer a traditional approach or crave something bold and unconventional, these recipes will guide you in creating a delectable Letcho that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

HUNGARIAN LETCHO

HUNGARIAN LETCHO image

Categories Sausage

Yield 5 people

Number Of Ingredients 10

Ingredients

4 cups of water
2 tbsp of Olive oil
one package of Kielbasa. In the store I found the
Hillshire Farm Polska Kielbasa. (Don't by Stonyfield brand)
3/4 of one large onion
4-5 big light green peppers or 5-7 small light green peppers
3 medium sized Tomatoes diced, or one can of diced no salt added Tomatoes
1/8 to 1/4 tsp of salt
1/4 tsp of pepper
1/4 tsp of Paprika

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 EGGS WITH TOMATOES, PEPPERS AND ONIONS (LETCHO)

Hungarian Eggs With Tomatoes, Peppers And Onions (Letcho) image

Provided by Joan Nathan

Categories dinner, easy, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1 medium onion, minced
1 green bell pepper, cut into 3/4-inch dice
2 medium tomatoes, cored and cut into 3/4-inch dice
Salt and freshly ground black pepper
Hot Hungarian paprika, as needed
2 large eggs, lightly beaten

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.

LETCHO

Letcho image

Letcho is a very flavorful Slovakian dish served over rice. Its easy, filling and a great comfort food my whole family enjoys - especially my daughter Natasha.

Provided by STARLENA1

Categories Main Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 onions, sliced
2 green or red bell peppers, seeded and chopped
1 pinch salt and pepper to taste
2 teaspoons mild paprika, or to taste
4 tomatoes, chopped
9 ounces hot pepperoni sticks or summer sausage, sliced

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.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 10.7 g, Cholesterol 52.9 mg, Fat 28.1 g, Fiber 3.1 g, Protein 13.3 g, SaturatedFat 8.4 g, Sodium 841.5 mg, Sugar 5.7 g

LETCHO

Letcho image

Letcho is one of those great harvets meals that cooks in one skillet - grandmas kitchen always smelled so good when this was on the stove. She always served it with fresh rye bread and butter. Oh it is so tasty!

Provided by Cheryl Sperling

Categories Pork

Time 30m

Number Of Ingredients 5

Ingredients

1 lb smoked kilbasa sausage cut into bite size pieces
2 large green peppers cut into slivers
1 large sweet onion
2 large tomatoes quartered
salt to taste

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.

Tips:

For a smoky flavor, roast the peppers over an open flame or under a broiler before peeling and chopping them.
To make the lecho spicier, add a chopped chili pepper or two, or use hot paprika instead of sweet paprika.
If you don't have fresh tomatoes, you can use a can of diced tomatoes instead. Just be sure to drain them well before adding them to the pot.
Letcho can be served warm or cold. It's a great addition to grilled meats, fish, or vegetables.
Leftover lecho can be stored in the refrigerator for up to a week, or frozen for up to 3 months.

Conclusion:

Letcho is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting way to use up your summer vegetables, give lecho a try.