Tuesday, October 16, 2012

Hungarian-style ratatouille

Letcho is is a very common dish in Hungary often referred to as Hungarian ratatouille, even if it is quite different. It is basically stewed tomatoes and peppers, with onions and sausage and sometimes eggs. Traditionally, it is made with lard instead of oil. If you are not afraid of greasy dishes, it of course tastes better with lard. It is a very cheap and simple dish. Letcho is mostly made in late summer and autumn, when tomatoes and bell peppers are abundant and very ripe. People also preserve them in jars, just like jams, so they can eat it in the winter, too. There are many variations to it, and of course everybody makes the only right kind of letcho. I make it with eggs, as it is more tasty and thick that way.

Letcho, Hungarian stewed tomato and pepper with sausage and eggs

Ingredients (for a large amount, for about 6-7 people):

1 kg (2.2 lbs) tomato
2 kg (4.4 lbs) bell peppers
0,25 kg (0.5 lb) sausage
2 onions
sunflower oil
4 eggs


Chop the onions, and cook them on oil until soft. Use your largest pot, because the raw pepper will have a large volume. Add the chopped sausage, and cook for about 5 minutes. Chop the tomatoes, add to the sausage and cook for about 15 minutes, or until the tomatoes are soft, and juicy. Season with a few pinches of salt. Add the chopped peppers (I slice them into rings) and cook for about 40-45 minutes, mixing occasionally. Do not cover, or it will be too watery. Cook until the peppers are tender, and the whole letcho is very juicy. Beat four eggs in a separate bowl, and mix them in the letcho. Remove from heat.Serve with a slice of bread. 


  1. I like the French version, so I bet your Hungarian version is tasty as well!

  2. I've only made ratatouille once, and this looks really accessible. I will definitely be giving it a try--thank you!!!