Here’s a classic Hungarian Lecsó recipe 🇭🇺
A simple, rustic pepper-tomato stew that’s quick, healthy, and full of flavor—straight from Hungarian home kitchens.
🇭🇺 Hungarian Lecsó (Pepper & Tomato Stew)
🛒 Ingredients
- 2 tbsp oil or lard (traditional)
- 1 large onion, sliced
- 2 cloves garlic (optional)
- 4–5 Hungarian wax peppers or bell peppers, sliced
- 4 ripe tomatoes, chopped (or 1½ cups canned tomatoes)
- 1½ tbsp sweet Hungarian paprika
- Salt & black pepper, to taste
Optional (traditional add-ins):
- 4 oz (120 g) Hungarian sausage (kolbász), sliced
- 2 eggs (for egg lecsó)
👩🍳 Instructions
- Sauté onion
Heat oil in a large skillet. Add onion and cook until soft and lightly golden. - Add paprika
Remove pan briefly from heat, stir in paprika (prevents burning). - Add peppers
Return to heat, add sliced peppers, and cook 5–7 minutes until slightly soft. - Add tomatoes
Stir in tomatoes, season with salt and pepper. - Simmer
Cover and simmer gently 15–20 minutes until juicy and tender. - Optional eggs
Crack eggs directly into lecsó, stir gently, cook until just set.
⭐ Popular Variations
- With sausage (Kolbászos Lecsó) – hearty & smoky
- Egg lecsó – classic quick lunch
- Rice lecsó – serve over rice
- Healthy version – olive oil, extra veggies, no sausage
🥄 How Hungarians Serve Lecsó
- With fresh bread
- Over rice or noodles
- As a side to grilled meats
- Cold the next day (even better!)
💡 Tips
- Use sweet Hungarian paprika, not smoked
- Peppers are the star—use plenty
- Texture should be saucy, not dry
If you want, I can give you:
- Healthy low-calorie lecsó
- Slow cooker lecsó
- Vegan or keto version
- Authentic market-style lecsó
Just tell me 😊
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