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Pickled Lecho

This stock is something typically Slovak true in the summer almost everyone working to the tomatoes and peppers from his own garden or from the market in the jars in making for later, to then enjoy in the winter of them.

We use it as a single meal with or without sausages or smoked sausages, as ready-to-eat vegetables for Hungarian goulash or as a ready-made ingredient for goulash soup. It is simply delicious! And to this tradition, I remain faithful here in Belgium.

Preparation time 120 minutes


  • 2 kg sweet red peppers (no thick one, as they have bitter taste)
  • 2 kg beef tomatoes (best plum tomatoes)
  • 500 g onion
  • oil
  • salt
  • preserving acid for pickled fruits and vegetables (optional)


In Slovakia one makes lecho usually long and light green peppers. But you can because they are in Belgium but are difficult to buy, use sweet red peppers. In any case, do not use a thick or coloured peppers, because due their bitter taste they are not suitable for lecho.

Create onions clean and shred them. Wash the peppers, remove the seeds from the inside (they have bitter taste) and cut into small strips. Clean the tomatoes clean and you can peel them if desired (optional). Also cut tomatoes into small pieces. Fry the onions in a large deep pot until translucent. Now add pieces of bell pepper and cook until slightly firm (about 20 minutes). Add the salt and tomato pieces and cook together for a further 20 minutes (until the tomatoes are soft too. Eventually add another dietary acid, mix well and pour into sterilised glass jars.
As I close the lecho in the jars after cooking, you do not sterilise him apart. But if you do not use a food acid, sterilize filled jars for just 15-20 minutes by 356°F.

Let cool and store in the basement or storage (do not refrigerate).


In Slovakia one makes letsjo as a summer breakfast or dinner. You just do the same using 1 small onion, 2 fresh peppers and 2 tomatoes and eventually even add 2-3 eggs. You may have to add sliced ​​sausage or knakki into rings. Mix well until the eggs are done and voila! Tasty, hot and nutritious breakfast or light dinner (but without sausage or knakki) is done.

Or you can add this lecho (1 jar of 750 g) in the pot roast and voila – Hungarian goulash → never been so quick and easy make as now! Now make Dumpling → and enjoy with good beer !

Preserving acid for pickled fruits and vegetables is easy to buy on the website of Dr.Oetker.

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