Lecsó (pronounced LEH-cho) is a classic Hungarian dish that celebrates the simplicity and flavor of fresh vegetables—particularly sweet peppers, ripe tomatoes, and onions, slowly simmered into a rustic stew. It’s often referred to as the Hungarian ratatouille, but this hearty dish has its own rich tradition and bold paprika-spiced flair.
Perfect on its own or served with rice, bread, or even eggs, Lecsó is as flexible as it is delicious. Some versions include sausage or bacon for added heartiness, while the vegetarian version remains a wholesome staple of Hungarian cuisine.
📝 Ingredients:
- 2 tbsp sunflower oil or lard
- 1 large onion, sliced thin
- 2 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- 4–5 Hungarian sweet peppers (or banana peppers), sliced into rings
- 2 large ripe tomatoes, chopped
- Salt and black pepper to taste
- Optional: 1–2 smoked sausages (like Hungarian kolbász), sliced
- Optional: 2 eggs (lightly beaten)
👩🍳 Instructions:
1. Sauté the onions:
Heat the oil in a large skillet or pot over medium heat. Add sliced onions and cook until soft and translucent, about 6–8 minutes.
2. Add garlic and paprika:
Stir in the minced garlic and cook for 1 minute. Remove from heat briefly, stir in the paprika (to avoid burning it), and return to the stove.
3. Add peppers and tomatoes:
Add the sliced peppers and chopped tomatoes to the pan. Stir well so everything is coated with the paprika mixture. Season with salt and pepper.
4. Simmer gently:
Cover and simmer on low for 20–25 minutes, stirring occasionally, until the peppers are tender and the mixture has thickened slightly.
5. Optional sausage or egg additions:
If using sausage, add it during the last 10–15 minutes of simmering. For eggs, stir in the beaten eggs at the end and cook for 2–3 minutes, just until set.
6. Serve hot or warm:
Lecsó can be served on its own with crusty bread, over rice, or alongside meats. It’s delicious hot, but just as good the next day!
📝 Pro Tips:
- Use ripe, juicy tomatoes for the best flavor and natural sauce.
- Make a big batch—Lecsó tastes even better the next day after the flavors meld!