Lecsó (Traditional Hungarian Pepper and Tomato Stew)

Stewed peppers, tomatoes, and onions, often served with bread or boiled eggs.

Ingredients (Serves 4)

• 3–4 large bell peppers, sliced

• 3–4 medium tomatoes, peeled and chopped

• 2 onions, sliced

• 2–3 cloves garlic, minced (optional)

• 2 tbsp vegetable oil or lard

• 1–2 tsp sweet Hungarian paprika

• Salt and freshly ground black pepper, to taste

• Optional: smoked sausage or bacon, sliced

To Serve:

• Fresh bread or rolls

• Eggs (fried or poached) or boiled potatoes

Preparation

1. Cook the base:

   • Heat oil or lard in a large skillet or pot over medium heat.

   • Sauté onions until soft and translucent.

   • Add garlic (if using) and cook briefly.

2. Add vegetables and paprika:

   • Remove from heat briefly and stir in paprika to avoid burning.

   • Add bell peppers and tomatoes, stir to combine.

3. Simmer:

   • Cover and simmer over low heat for 20–30 minutes until vegetables are tender.

   • Season with salt and pepper to taste.

   • Optional: add sliced smoked sausage or bacon for extra flavor.

4. Serve:

   • Serve hot, either on its own or as a side to eggs, bread, or potatoes.

Cooking Tips

• Add paprika off the heat or briefly cook to prevent bitterness.

• Simmer gently to retain the vibrant color and texture of peppers and tomatoes.

Serving Suggestions

• Serve with fresh bread or rolls for a traditional Hungarian meal.

• Pair with fried or poached eggs or boiled potatoes for a heartier dish.