Edible peppers

Hungarian paprika, packaged.

Interesting facts

A vegetable native to South and Central America, it has many varieties. Paprika, with the Latin name Capsicum annuum, belongs to the nightshade family and is a distant relative of tomatoes and potatoes. It has been known in Hungary since the 16th century, and Hungarian growers have made the long, pointed type known worldwide as a spice.

*The image is for illustration purposes only.

Use

One of the favourite vegetables of Hungarian gastronomy. Consume it raw or cooked and in special dishes such as lecsó or stuffed peppers. Processed - pickled on its own or with other vegetables - it is also a good choice. Rich in vitamins and carotenoids, its vitamin C content is significant, making it very beneficial.

Traditional lecsó with fried sausage rings

Ingredients / 4 servings

• 15 dkg smoked bacon
• 12 dkg sausage (1 large stick)
• 0.5 kg red onion
• 2 kg paprika
• 1 medium-sized pointed hot pepper
• 1 kg tomatoes
• salt to taste
• pepper to taste

Preparation

1. Cut the onion in half, then into thin slices. Slice the paprika, dice the tomatoes.
2. Slice the sausage, cut the bacon into strips.
3. Put the bacon and sausage in a large pot. Fry, stirring frequently, until the sausage is crispy and the bacon is glassy. Remove them with a slotted spoon.
4. Throw the onion into the remaining fat and stir for a few minutes until it becomes slightly glassy. Add the peppers and cook for about 10 minutes, until they collapse a little. Then add the diced tomatoes, salt and pepper, then shake the pot occasionally and cook for 15-20 minutes, until the tomatoes collapse but are not yet saucy.
5. When done, pour the sausage and bacon back in, then simmer for a while and serve immediately.

Storage

Store in a dry, cool place between 0-4 °C.

Product information

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