Lesco Soup Recipes

LECSó- HUNGARIAN PEPPER-TOMATO STEW

Steps:

• Heat the oil in a fairly large pan and saute the chopped onion until translucent.
• Add the chopped peppers and toss them together with the onions for about 5 minutes.
• Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.
• Add the chopped tomatoes of the canned diced tomatoes.Cook until the sauce reduces and the peppers are soft and cooked.
• Serve as a side dish with your favorite meats.
• Optional: If you add bacon or sausages, start by cooking the bacon and sausages first, then continue with the recipe the same way.

LECSó (HUNGARIAN PEPPER STEW)

Steps:

• Peel and chop onion and garlic.
• Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.
• Wash and slice peppers. First cut them half, remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper you can slice them as rings.
• Heat your stockpot or a Dutch oven to medium heat and add coconut oil.
• Add chopped onion, stir and cook for 2 minutes.
• Add chopped garlic, stir and cook for a minute.
• Add sliced peppers, salt, and black pepper. Stir until combined.
• Add chopped tomatoes and sweet paprika powder. Stir until combined.
• Cover it with a lid and cook it on medium heat until it is boiling.
• Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can add now the optional liquid smoke if you want). Ready to be served!

LETTUCE SOUP

Steps:

• Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.

HUNGARIAN LECSó - PEPPER AND TOMATO STEW

Steps:

• In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
• Add the cubed tomatoes, cover and simmer for 5 minutes.
• Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
• You can have it with bread, with eggs, rice or sausage.

HUNGARIAN TOMATO-PEPPER STEW (LECSó)

Steps:

• Gather the ingredients.
• In a large skillet, sauté the onion in bacon fat or oil over low heat for 5 minutes.
• Add pepper strips and cook another 15 minutes.
• Add tomatoes, sugar, salt, and paprika, and cook for another 25 to 30 minutes, stirring occasionally, or until the mixture resembles chunky tomato sauce.

LESCO

Steps:

• Peel and quarter tomatoes. Core peppers and cut into 5-6 pieces lengthwise. Peel and slice onion. Brown onion in oil. Add paprika (stir rapidly and vigorously.) Add green pepper and tomato. Stew slowly over moderate heat. Salt to taste.
• Variations:.
• A.) To basic Lesco, add 1 clove garlic when browning onions. Add a few caraway seeds and 2 cubed potatoes.
• B.) To basic lesco, add polish sausage or frankfurters cut into chunks. This can be made with or without potatoes.
• C.) To basic Lesco, add potatoes and sausage. When done add 2 eggs and mix thoroughly.

HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW

Steps:

• METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
• Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
• Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
• Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
• Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
• Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.

QUESO FRESCO SOUP

Steps:

• Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
• Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.