Leczo

Dishes

2021-10-06

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One-pot dishes are a great idea for lunch or another meal for the whole family, and also for livening up get-togethers with friends. These dishes don’t require hours spent in the kitchen—just willing hands for chopping. A perfect example of such a dish is leczo. This Hungarian dish is also often served on Polish tables and is understandably popular. It is tasty and nourishing, and everyone can easily manage to make it. It is a mix of multicolored vegetables to which—if we wish—we can add sausage or meat. So it can be a dish for both meat-eaters and vegetarians. In today’s post, we present a recipe for zucchini leczo, which you can prepare in a meat or veggie version. Which one will you cook with us?

Leczo recipe

Preparation:

Wash, dry and cut the vegetables into large cubes. Pour oil into a pot, sauté the onion and garlic, and season to taste. In a frying pan, brown 300 g of sliced sausage. Add to the pot: the chopped vegetables and the sausage, then season with spices and herbs.

Cook the leczo initially covered, then without the lid so the water from the vegetables can evaporate. Stir the dish several times while cooking. Towards the end, add 2 tablespoons of tomato purée and chopped parsley. Cook the leczo to your liking—until the vegetables are slightly firm or completely soft.

Note! Using a cast-iron pot significantly shortens the cooking time, so be careful not to overcook the ingredients.

With the amount of ingredients given, you will make leczo for about 8 people. You can transfer the finished leczo to jars and pasteurize it—this way you can safely store it in the refrigerator for several days.