Lecsó 

I brought my bogrács (kettle) back from Hungary many years ago before I even thought of sourcing one in the USA. Glad I did because they are expensive in America.

That sounds great! We make this all the time in the summer! So much so, we must can it for the winter to avoid withdrawals! ;) My wife will scramble and egg into it. I will eat it with just bread, pasta or rice. Thank you very much for the feedback. jó étvágyat!

My mom too and I haven’t had it since she passed. I’m trying tonight 🖤 it’s been many years now

Köszönöm szepen! Thank you!

Szívesen!

Köszönöm szépen!

Thank you! I love my outdoor cooking. I also will have a idea coming out where I am canning the lecsó.

Thank you! Yeah, I need to speak much louder outside. My wife tells me that every time. :)

@@auntgeriskitchen8238 I have a video that I am currently editing that will show the process. I will include the link for the making of lecsó on the new video and the link for the canning on the making of lecsó video for quick reference.

Hello, as proimised here is the link to the canning video. I am sorry for the delay. Hope you enjoy! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1J4ccNWDZuc.html

Haha! Yeah, sometimes the tomatoes are not quite that juicy. One time I tried to help out my drier tomatoes by adding some tomato juice and it became too much tomato flavor. More Italian than Hungarian. Lol

@@cookingwithchefjosephj.shutsa3 probably still good!!!

@@benhajdu4040 it was good but I refused to call it lecsó. I used it for when I braised Italian sausage sandwiches or use it over pasta

Mangalica is a Hungarian breed of pig.

I actually bought the bogracs in Hungary but in the US I recommend Otto’s. www.hungariandeli.com/