Letcho
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 329 mg | (346 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 kilogram red and yellow Bell pepper
- 700 grams Beefsteak tomato
- 150 grams onions
- 50 grams streaky Bacon
- 2 Tbsps Lard
- 1 tsp ground paprika
- 400 milliliters Vegetable broth
- salt
- black peppers
- 400 grams Hungarian smoked Chorizo
Preparation steps
Cut the peppers in half lengthwise, remove the seeds and white ribs and cut into small pieces.
Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain and peel the skin. Cut tomatoes into eighths. Peel the onions, cut in half, and thinly slice.
Cut the bacon into small cubes. In a wide pan melt the lard and saute the bacon over medium heat until beginning to crisp. Add the onions and sauté until translucent. Stir in the paprika.
Add the peppers and tomatoes to the pot and season with salt and pepper. Cook the vegetables over high heat for about 3 minutes. Add the vegetable broth, bring to a boil and reduce to a simmer. Cover and cook over low heat for about 30 minutes until the vegetables are tender. Meanwhile, remove the sausage skin and cut slice the sausage meat. Add the sausage to the pan after the vegetables have cooked 30 minutes and simmer 5 minutes longer. Serve.
