Lecsó, a versatile dish

Small lecso determiner

Lecsó is one of the iconic dishes of Hungarian cuisine, which is believed to have been introduced to Hungarian gastronomy by Bulgarian gardeners who settled here in the 1870s. According to the basic recipe, the onion is fried in fat, classically in lard or bacon, more modernly in neutral-flavored oil, then add ringed peppers, diced tomatoes, and salt. The basic recipe does not include anything other than these, but paprika, pepper, and marjoram are often added. Lecsó is mostly eaten as a single dish, in which case it can be enriched with eggs, sausages, hot dogs, rice, potatoes, tarragon, or even bread, but almost any other vegetable can also be added, for example green beans, mushrooms or zucchini. As a side dish, the main dish goes well with roasted meats or roasted foie gras, but it also appears as a spice in many Hungarian dishes. The low-fat version can be included in a healthy diet without any additional effort, or, for example, supplemented with eggs and brown rice, it can be a light, cheap, meat-free family meal, says the National Association of Hungarian Dietitians.