Ratatouille with sausage and sometimes potatoe
- onion
- garlic
- tomatoes
- peppers
- sweet smoked paprika powder
- liquid smoke – optional (to replicate cooking in a cauldron on an open fire)
- Kielbasa sausage.
Lecsó ( correct spelling ) is basically very similar to making paprikash ( proper spelling: paprikás ). Sautee onion, add garlic. After a couple of minutes add paprika and stir. Do not allow the paprika to burn. Add the chopped belled peppers ( I use a variety of colors ). Add one or two chopped tomatoes. Add water, but not too much—this is supposed to be more like a stew and NOT a soup. The peppers will also release water. I also add a very finely chopped potato ONLY to make the stew thicker. This is not traditional. Add salt, black pepper. Cook covered until the peppers are soft, not crunchy—40 minutes to an hour. I add good quality smoked sausage, which is already cooked in the last 5-10 minutes.
The nokedli takes about 3-4 minutes to cook, then has to be washed twice in cold water to get the right consistency. The stew is served over the top.
