🥄 Instructions
- Sauté the onions:
In a large pot, heat the lard or oil over medium heat. Add the onions and cook slowly until soft and translucent, about 8–10 minutes. - Add paprika:
Remove the pot from the heat (so the paprika doesn’t burn!) and stir in the sweet paprika. Mix well. - Cook the peppers:
Add the pepper rings and toss to coat. Return the pot to the heat. Cook gently for 10–15 minutes until peppers start to soften. - Add tomatoes:
Stir in the chopped tomatoes. Season with salt and pepper.
Cover and simmer over low heat for 20–25 minutes, stirring occasionally. - Optional add-ins:
- Add sliced sausage for a smoky, hearty version.
- Crack in beaten eggs during the last 5 minutes of cooking, stirring gently to make it richer and creamy!
- Taste and adjust seasoning. Serve hot with fresh bread, rice, or even boiled potatoes!
💡 Tips:
- Hungarian peppers (TV paprika) are traditional — they are sweet and not spicy. Bell peppers work too!
- The key to true Hungarian lecsó? Good paprika and slow cooking — let the veggies release all their natural juices.
- Lecsó tastes even better the next day after the flavors meld!
🥖 How to Serve Lecsó:
- With crusty white bread (the Hungarian way!)
- Over rice for a heartier meal
- With fried eggs on top for breakfast (SO GOOD)
- As a side dish with grilled meats
Would you like me to also send you a super traditional “Lecsós Kolbász” version (where sausages are cooked directly in the stew)? 🔥
It’s next-level Hungarian comfort food! 🇭🇺❤️