Lecsó is a down-to-earth Hungarian dish that fills the kitchen with warm, mellow aromas. It’s a satisfying blend of peppers, tomatoes, and onions, slowly cooked until soft and flavorful. It’s a great way to enjoy fresh garden vegetables without fuss and makes a nice, filling meal on its own or as a side.
The Story Behind This Recipe
I first tried lecsó during a chilly autumn visit to Budapest. Everywhere, kitchens were bustling with people cooking hearty stews to welcome the cooler days. This pepper and tomato stew stood out because it was simple but cozy, warming both the body and soul.
At home, I like making lecsó when peppers and tomatoes are at their peak. The sweet, slightly smoky flavor from the paprika, combined with those fresh summer vegetables, is very comforting. It’s one of those dishes where patience really pays off. Slow simmering helps all the flavors come together, turning simple ingredients into something deeper and easier to love.
I usually keep it as rustic as possible, not fussing too much with fancy spices. Sometimes I add some smoky sausage for protein or crack an egg in at the end to poach right in the stew. The versatility makes it a handy recipe to keep in your rotation when you want a satisfying meal without much prep. It’s especially nice served with crusty bread for dipping into all the juices.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 large bell peppers (red, yellow, or green), sliced into strips
- 4 medium ripe tomatoes, chopped
- 1 tablespoon sweet paprika
- Salt and black pepper to taste
- 1/2 cup water or vegetable broth
- Optional: 2 smoked sausages, sliced
- Fresh parsley for garnish
Instructions
- Step 1. Heat the oil in a large skillet or shallow pot over medium heat.
- Step 2. Add the sliced onions and cook until softened, about 5 minutes.
- Step 3. Stir in the garlic and cook for another minute until fragrant.
- Step 4. Add the bell peppers and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
- Step 5. Sprinkle in the paprika, salt, and pepper, and stir well.
- Step 6. Add the chopped tomatoes and water or broth. Stir to combine.
- Step 7. Cover the pot and simmer on low heat for about 25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
- Step 8. If using sausage, add it about 10 minutes before the end of cooking to warm through.
- Step 9. Check seasoning and adjust salt and pepper as needed.
- Step 10. Serve warm, garnished with fresh parsley and with crusty bread on the side.
Tips for Success
- Use ripe, in-season tomatoes for the best flavor.
- If you like a bit of heat, add a pinch of hot paprika or some sliced chili peppers.
- Lecsó can be enjoyed cold or at room temperature, which makes it great for leftovers or lunch.
- For a vegetarian version, skip the sausage and add mushrooms or zucchini for extra texture.
Variations & Substitutions
- Try stirring in a couple of beaten eggs near the end and cook gently to make a shakshuka-style dish.
- Add smoked paprika instead of sweet for a deeper, smokier flavor.
- Serve over rice or polenta for a heartier meal.
- Include diced potatoes in the stew to bulk it up and add some extra comfort.
