Hungarian Lecho for the Winter

Lecho with pepper is a hearty dish from Hungarian cuisine, made with aromatic vegetables, preserving the fresh taste of ripe tomatoes and sweet peppers. Thanks to the preparation in an autoclave, the peppers retain their delicate texture, while the tomatoes turn into a thick, tangy-sweet sauce with a hint of spiciness from bay leaves and peppercorns. Vinegar balances the dish and adds a subtle acidity.

The recipe for lecho with peppers is perfect as a side dish to meat and fish, especially with baked or fried meats. It also complements your pasta or rice dishes, adding a vibrant aroma and color. Hungarian lecho is also delicious as a standalone appetizer, which can be served with bread or toast, or mixed with grains for a light and balanced meal.

Thanks to autoclave preservation, Hungarian lecho retains its rich flavor for a long time, allowing you to enjoy the summer flavors even in the colder months.

Hungarian Lecho for the Winter (4 jars of 0.5 liters)

The bell pepper lecho in tomato sauce, made in the autoclave, preserves maximum vitamins and nutrients, making it not only delicious but also a nutritious addition to your winter diet.