Delicious lecsó with cauliflower and zucchini
Hello, a suggestion for a letcho with zucchini and cauliflower, the letcho prepared this way is very tasty, so I recommend trying the recipe.
Ingredients · Servings > 6 people
- A large pot with a capacity of about 5 L
- 1 small cauliflower or ½ large one (about 600 g)
- 1 kg of tomatoes
- about 1 kg of red peppers
- about 300 g of onion
- about 1 kg of zucchini
- about 600 g of good sausage (I used local sausage)
- a large bunch of parsley
- 4 cloves of garlic
- ½ cup of water (about 150 ml)
- 2 bay leaves, 4 allspice grains
- 2 teaspoons of sweet paprika
- 2 teaspoons of lovage
- 1 teaspoon of thyme
- ½ teaspoon of chili pepper, salt, pepper
Method · 2 h
- First, I'll prepare all the ingredients for the lecsó: I wash and deseed the bell pepper and cut it into thin strips, a few centimeters long. I finely dice the onion. I finely chop the garlic. I cut the washed zucchini into bite-sized cubes. I cut the washed cauliflower into smaller pieces and add them to the zucchini. I chop the rinsed parsley. I cut the peeled sausage into smaller pieces. I peel the tomatoes, cut them in half, remove the thick stem, and cut them into smaller pieces.
- Cooking is the cure – it's best to use a pot with a capacity of about 5 L: Heat the oil in a pot and sauté the onion for a few minutes until translucent. Then add the bell pepper, water, and simmer, covered, for about 15 minutes, stirring occasionally. After 15 minutes, add the zucchini, tomatoes, and cauliflower. Season with salt, pepper, sweet and hot paprika, add allspice, and bay leaves. Stir and simmer, covered, for about 20 minutes, until the vegetables are tender, stirring occasionally. Meanwhile, fry the sausage in a pan for a few minutes until browned.
- Once the vegetables are soft, I add the sautéed sausage, thyme, lovage, garlic, and parsley. Mix thoroughly, and simmer, covered, for another 5 minutes. I check the taste and season if necessary – the letcho is ready. The letcho with zucchini and cauliflower is ready. Enjoy. Best regards, Grandma Ewa.
- 2 teaspoons of sweet paprika, 2 teaspoons of lovage, 1 teaspoon of thyme
When the vegetables are soft, I add the sautéed sausage, thyme, lovage, garlic, and parsley. Mix thoroughly, and simmer, covered, for about 5 minutes. I check the taste and adjust the seasoning if necessary – the letcho is ready. The letcho with zucchini and cauliflower is ready. Enjoy. Best regards, Grandma Ewa.
