Serves 4 people | Prepared in 45 mins | Difficulty: Easy
Lecsó is a traditional Hungarian dish that celebrates the flavors of summer vegetables, especially bell peppers and tomatoes. This hearty stew is simmered slowly, allowing the sweet paprika and smoked sausage (if used) to infuse the vegetables with rich, smoky flavor. It’s a comforting, rustic dish that’s perfect for a simple, satisfying meal.
Ingredients
- 500 g (1 lb) bell peppers (use a mix of colors), sliced into rings
- 400 g (14 oz) ripe tomatoes, chopped
- 2 large onions, sliced
- 2 cloves garlic, minced
- 100 g (3.5 oz) smoked sausage, sliced (optional)
- 2 tablespoons lard or vegetable oil
- 1 tablespoon sweet paprika
- Salt and pepper, to taste
Instructions
1. In a large pot or deep skillet, heat the lard or vegetable oil over medium heat. Add the sliced onions and cook until they become soft and translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the bell peppers to the pot and cook for about 10 minutes, stirring occasionally, until they start to soften.
4. Add the chopped tomatoes to the mixture, along with the sweet Hungarian paprika. Stir everything together, making sure the paprika evenly coats the vegetables.
5. If you’re using smoked sausage, add the slices to the pot. Season the stew with salt and pepper to taste.
6. Reduce the heat to low, cover the pot, and let the stew simmer for about 20-30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
7. Serve Lecsó hot, either on its own with fresh bread or as a side dish with rice or potatoes.
