Hungarian Green Pepper Stew Aka Letcho
Experience the comforting warmth of Hungarian Green Pepper Stew, lovingly known as Letcho, a rustic one-pot wonder that captures the essence of Hungarian cuisine. This hearty dish is a symphony of tender green bell peppers, ripe tomatoes, and smoky sausage, all infused with the bold, aromatic flavor of paprika. A staple in Hungarian households, Letcho is simmered to perfection in a rich, savory broth with a hint of sweetness, making it an irresistible choice for a quick weeknight meal or cozy family dinner. Optional eggs stirred into the stew add an extra layer of heartiness for those craving indulgence. Ideal as a main course or a flavorful side dish, serve this stew with crusty bread, rice, or potatoes to soak up every drop of its mouthwatering sauce. Perfectly simple yet deeply satisfying, Letcho is a celebration of traditional flavors that will keep you coming back for more.
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Recipe Information
Ingredients
- 4 large green bell peppers
- 5 medium ripe tomatoes
- 2 medium onion
- 300 grams smoked sausage (e.g., kielbasa or Hungarian sausage)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 large garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 100 milliliters water
- 2 large optional eggs
Instructions
Wash the green bell peppers, tomatoes, and onions thoroughly.
Cut the green bell peppers into medium-sized strips, and dice the tomatoes and onions. Mince the garlic cloves.
Slice the smoked sausage into 1/2-inch thick rounds and set them aside.
Heat olive oil in a large pot or deep skillet over medium heat.
Add the sliced onions and cook for 2-3 minutes until they become translucent.
Stir in the minced garlic and smoked sausage slices, cooking for another 3-4 minutes until the sausage starts to brown slightly.
Remove the pot from heat briefly and stir in the paprika to prevent burning, ensuring the onions and sausage are evenly coated.
Return the pot to heat and add the diced tomatoes, cooking for about 5-7 minutes until the tomatoes begin to soften and release their juices.
Add the strips of green bell peppers, salt, black pepper, and sugar, stirring well to combine.
Pour in the water and bring the mixture to a gentle simmer. Cover the pot and cook for 15-20 minutes until the peppers are tender and the flavors meld together.
If using eggs, crack them directly into the stew in the last 5 minutes of cooking. Stir gently to incorporate and let them set.
Taste and adjust seasoning as needed before serving. Letcho can be enjoyed as a hearty main dish or a side, served with bread, rice, or potatoes.
Nutrition Facts
Calories |
1715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 108.9 g | 40% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 56.4 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4155 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
