Lecsó is sort of the Hungarian

Lecsó is sort of the Hungarian version of ratatouille 🇭🇺🍅🌶️

It’s a simple pepper–tomato–onion stew, deeply flavored with sweet Hungarian paprika and often enriched with sausage, bacon, or eggs. Unlike French ratatouille, lecsó is softer, juicier, and usually cooked down into a spoonable dish.

Classic Lecsó (Hungarian Pepper Stew)

Ingredients

• 2 tbsp lard or oil
• 1 large onion, sliced
• 2–3 tbsp sweet Hungarian paprika
• 3–4 green Hungarian wax peppers (or bell peppers), sliced
• 3 ripe tomatoes, chopped (or 1½ cups canned tomatoes)
• Salt, to taste

Optional (very common):

• Smoked Hungarian sausage (kolbász), sliced
• Eggs (stirred in at the end)
• A little bacon fat for extra flavor

Instructions

1. Heat lard/oil in a pan. Sauté onion until soft.
2. Remove from heat, stir in paprika.
3. Add peppers and tomatoes, season with salt.
4. Simmer gently 25–30 minutes until juicy and tender.
5. Add sausage or crack eggs in and gently stir if desired.

🥖 Serve with fresh bread, over rice, or alongside meats.

If you want, I can also give you:

• ✔️ Traditional kolbász version
• ✔️ Egg-finished (tojásos lecsó)
• ✔️ Grandma-style rustic version

Just tell me 😊