The Lecsó, or Hungarian ratatouille is a great delight, especially in the summer month as it’s relatively light, compared to the very heavy Hungarian dishes. It’s a very simple vegetable stew you can prepare in 20 minutes. This is a vegetarian version, feel free to add sausage and bacon or fry 3 eggs in the stew if you wish.

Finely chop 1 onion and fry it until golden or light brown in hot vegetable oil. Add salt and pepper and 1 tbsp hot paprika powder. Remove the stalks of 2 lbs yellow bell peppers and cut into thin rings. Add to the onion and fry until translucent.

Slice 1 lb tomatoes and add to the peppers. Simmer gently for 8-10 minutes, cook until soft.

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We had a quite unusual and rather special Foodie Tour this weekend with my travellers. Instead of visiting several markets and shops in the city we focused on the Pig Slaughtering Festival held on this beautiful and sunny weekend in Budapest.

I can’t tell you how much we were overwhelmed with all the sausages and meat, the amazing smells and flavours. We tasted so many different things that in 4 hours I ate just as mush as I usually do in a week.

I’m very proud of all our meat products and what I can recommend you the most is to try mangalica sausage, which is probably the best of the best.

The Hungarian “Székelykáposzta” is a great dish combining sauerkraut and pork stew, a nice meal to warm your body and soul on a cool day.

Drain 2.2 pound sauerkraut in a colander, rinse it gently under cold water and let it sit in the colander for a few minutes. Put half of the cabbage in a large saucepan, put in 1.3 pound diced pork rib and cover with the other half of the cabbage. Add 4 bay leafs and water to cover it and cook gently for 2 hours on low.

Heat 5.25 oz lard in a large saucepan on medium heat. Toss in 2 large chopped onions, cook them with a pinch of salt until they soften up. Remove saucepan from heat, stir in 3 teaspoon paprika powder with the onions until they’re fully coated. Put the saucepan back on the heat, turn it up to medium-high, and add 1.3 pound diced pork shoulder or leg. Cook until all the meat has browned. Once the meat is browned, add 1 tablespoon paprika paste or cream, 1 large chopped tomato and 1 diced bell pepper. Pour in water until it covers the meat, bring it up to a simmer, then reduce heat to low and cook slightly uncovered stirring occasionally for about 90 minutes.

Pour the pork stew in the cabbage stew, cook on medium low for 15 minutes, stirring occasionally.

Heat 1 tablespoon lard in a small saucepan on medium high. Add 2 tablespoon flour, stir until it’s browned, add 1 teaspoon paprika powder. Add 1 cup cold water, mix it and add the flour mixture to the cabbage. Add half of the sour cream, bring it up to a simmer.

You can serve the cabbage dish with the other half of the sour cream.