Traditional Hungarian Lecsó: The Ultimate Comfort Food

Ingredients

  • 3 tablespoons of vegetable oil
  • 2 large onions, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of sweet paprika powder
  • 1/2 teaspoon of hot paprika powder
  • 3 yellow bell peppers, seeded and sliced
  • 3 red bell peppers, seeded and sliced
  • 4 ripe tomatoes, chopped
  • 1 cup of Hungarian sausage (like Kolbász), sliced
  • Salt and pepper to taste

Steps and instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onions and garlic and sauté until the onions are translucent.
  3. Stir in the sweet and hot paprika powders.
  4. Add the bell peppers to the pot, mix well with the onions and spices.
  5. Cover the pot and let it simmer for about 10 minutes, stirring occasionally.
  6. Next, add the tomatoes and sausage to the pot. Season with salt and pepper.
  7. Lower the heat and let the lecsó simmer for about 30 minutes, or until the peppers are soft and the flavors are well combined. Stir occasionally to prevent burning.
  8. Taste the lecsó and adjust the seasoning if necessary.
  9. Remove from the heat and let it sit for a few minutes before serving. Enjoy your lecsó hot, preferably with fresh bread on the side.

Tools for making

Recipe variations

  • Add other vegetables like zucchini, eggplant, or mushrooms to the lecsó.
  • Include different types of sausages such as chorizo or Italian sausage.
  • Make it vegetarian by omitting the sausage and adding tofu or tempeh for protein.
  • Experiment with different herbs and spices like oregano, thyme, or smoked paprika.
  • For a spicier version, increase the amount of hot paprika or add chopped chili peppers.
  • Replace the vegetable oil with bacon fat for a richer flavor.
  • Serve the lecsó as a side dish to grilled meats or as a topping for rice or pasta.
  • Add a splash of white wine or vinegar for a tangy twist.
  • For a creamier lecsó, stir in a dollop of sour cream or crème fraîche before serving.

Recipe overview

Lecsó is a delicious and hearty Hungarian stew that is a staple of Hungarian cuisine. Made with a delightful combination of peppers, onions, tomatoes, spices, and sausage, this dish is sure to satisfy and comfort. This recipe will guide you through the preparation process, which involves sautéing, simmering, and plenty of stirring. Expect an aromatic and flavorful stew, perfect for serving hot with fresh bread on the side. This dish is not only a treat for your taste buds but also a vibrant, colorful presentation for your dinner table. Once you master this recipe, you'll have a new go-to comfort food that's perfect for any occasion. Enjoy the process and the meal, as you dive into the world of Hungarian cooking!

Common questions

  1. Can I use a different type of oil? Yes, you can use other neutral oils like canola or sunflower oil instead of vegetable oil.
  2. Can I use different types of bell peppers? Absolutely! You can use any combination of bell peppers you prefer, such as green, orange, or even purple bell peppers.
  3. What can I substitute for Hungarian sausage? If you can't find Hungarian sausage, you can use other types of smoked or cured sausages like chorizo or kielbasa.
  4. Can I adjust the level of spiciness? Of course! Feel free to adjust the amount of hot paprika powder based on your preference for spiciness.
  5. Can I add other vegetables? Certainly! Lecsó is versatile, and you can add other vegetables like zucchini, mushrooms, or even potatoes to the dish.
  6. How should I store the leftovers? Store any leftovers in an airtight container in the refrigerator. It should stay fresh for 3-4 days.

Serving dishes and utensils

  • Large pot - Used for cooking the lecsó
  • Spatula - Useful for stirring and mixing the ingredients
  • Chef's knife - Needed for chopping the onions and tomatoes
  • Cutting board - Provides a surface for cutting and preparing the vegetables
  • Measuring spoons - For accurately measuring the spices
  • Tongs - Handy for handling the sausage slices while cooking
  • Ladle - Used for serving the lecsó into bowls or plates

Origin stories

Lecsó, the delightful Hungarian stew peppered with bell peppers, onions, tomatoes, and paprika, indeed carries a tale of national pride. While its origins are somewhat blurry, the story goes that it was born in peasant kitchens, where dishes were crafted based on seasonality and availability of ingredients. As peppers and tomatoes ripen in the Hungarian fields around the same time, it seemed only natural to combine them in a hearty stew, which was then elevated by the addition of paprika, Hungary's national spice. Today, lecsó has become a versatile dish, loved for its simplicity and adaptability. Depending on one's personal tastes and regional customs, it can be enjoyed on its own, or enhanced with sausage or eggs. But the essence remains the same, and in every spoonful of lecsó, one can taste the spirit of Hungarian countryside, the warmth of its kitchens and the richness of its culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.