Embracing autumn with a timeless taste of vegetable leczo

Vegetable Leczo is a dish that has won the hearts of many food enthusiasts. Originating from Hungary, it has become a favourite worldwide. The foundation of traditional leczo is peppers, tomatoes, and onions. In another variation, courgettes and mushrooms are often added, creating a more filling version of the dish. This serves as a base to add meats: sausages, chicken, or pork. Leczo, in this version, can replace a two-course meal.

Pasteurisation is a process where food is subjected to thermal treatment. This allows food products to be stored for a long time, significantly reducing the activity of microorganisms. In the case of leczo, pasteurisation allows it to retain its flavour and nutritional value for many months. This is particularly important if you want to enjoy the dish outside of the summer season. Furthermore, properly pasteurised leczo is an excellent base for many dishes that can be quickly prepared, especially when you're short on time or ideas for cooking.

Before beginning the pasteurisation process, it's important to properly prepare both the dish and the containers in which it will be stored. Ensure that jars and lids are thoroughly cleaned and scalded. It's best to use new lids to ensure a good seal. It's also worth remembering not to fill the jars all the way to the top, leaving about 2.5 cm of space. Once all ingredients are ready, you can proceed with the pasteurisation process. A pot of water or a special pasteurisation device works best for this. Boil the jars for about 30 minutes, then let them cool. Alternatively, you can use the dry pasteurisation method using an oven.

The recipe for leczo may vary depending on the ingredients and taste preferences. Serve leczo warm as a standalone dish or as a side to meat. Below is a classic recipe for vegetable leczo:

Ingredients:                                      

• 2 red peppers,
• 2 yellow peppers,
• 2 green peppers,
• 3 tomatoes,
• 2 onions,
• 2 garlic cloves,
• 1 courgette,
• 200 g mushrooms (optional),
• 2 tablespoons olive oil,
• Salt and pepper to taste,
• 1 teaspoon paprika,
• 1 teaspoon sugar (optional).

Preparation:  

1. Wash the peppers, remove the seeds, and dice them. Blanch the tomatoes in boiling water, peel them, and dice them.
2. Peel and slice the onions into rings; finely chop the garlic.
3. Wash and slice the courgette into half-moons, and slice the mushrooms.
4. Heat the olive oil in a large pan or pot. Add the onions and sauté until translucent, then add the garlic.
5. Add the diced peppers, tomatoes, and courgette. Sauté for a few minutes, stirring occasionally.
6. Add the mushrooms and sauté for a few more minutes.
7. Season with salt, pepper, paprika, and sugar to taste. Cook over low heat for about 20-30 minutes until the vegetables are tender.