🇭🇺 Hungarian Lecsó (Lečo) – Pepper and Tomato Stew 🍅🌶️
A colorful, rustic Hungarian dish that celebrates summer’s freshest vegetables. It’s simple, hearty, and full of paprika flavor — perfect as a light meal on its own or as a side with sausages, rice, or eggs!
🧺 Ingredients:
- 3 tbsp lard or vegetable oil
- 1 large onion, finely sliced
- 3–4 Hungarian wax peppers (or bell peppers – mix red, yellow, green for color)
- 2 large ripe tomatoes, chopped
- 1 tsp sweet Hungarian paprika
- Salt and pepper, to taste
- Optional: 1–2 cloves garlic, minced
- Optional add-ins: sliced sausage, eggs, or rice
🍳 Instructions:
- Sauté the onions:
Heat the lard or oil in a large pan. Add sliced onions and cook over medium heat until soft and translucent. - Add the peppers:
Stir in the sliced peppers and cook for 5–8 minutes, until they begin to soften. - Season and add tomatoes:
Sprinkle the paprika and stir well to coat the veggies. Add chopped tomatoes, salt, and pepper. If using garlic, add it now. - Simmer:
Cover and cook on low heat for about 20–25 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens. - Optional twists:
- For a heartier version, stir in sliced sausage or crack in a few eggs during the last 5 minutes and let them poach.
- For Lecsó rice, stir in 1 cup of cooked rice before serving.
🥄 Serving Suggestions:
Serve hot with crusty bread, over rice, or with a side of fried eggs or grilled sausage.
Would you like me to share the classic version or the hearty sausage version next, Ashley? 🇭🇺✨
