Hungarian Lecsó

2 comments Posted by: Roberta Gyori

In the summer when the gardens and markets are filled with ripe peppers and tomatoes, Hungarians like to make lecsó, a tasty and healthy green pepper and tomato stew that is easy to prepare. Lecsó comes in many variations and it can be served as a main dish or used as a base for other dishes, like meat stew. In addition, lecsó can be stored in jars and preserved for consumption later in the year, when fresh ingredients are not in season. The recipe below is only one of the many ways that lecsó can be made.

Hungarian Lecsó

Hungarian lecsó in the making

The ingredients:
(for 4)

2 lbs of green Hungarian peppers
1 lb of tomatoes
1 large onion
2 slices of smoked bacon
salt
1 teaspoon of paprika
a little oil for cooking

The how-to:

Remove the seeds and membranes and cut the green peppers into slices. Peel and dice the tomatoes. Cut the onion into rings and then cut the rings into halves.

Dice the bacon and fry it in a saucepan. Add the onions. Add the paprika and stir in the tomatoes and the green peppers. When most of the water has evaporated lower the heat, cover and simmer until tender.

Hungarian Lecsó

Hungarian lecsó at Restaurant Kéhli

Some people like to add smoked sausages or frankfurters to lecsó, while others like to add rice. There are recipes which call for mushroom or zucchini, another delicious way of making the dish. It’s also popular to add one or two eggs just before serving, stirring the lecsó until the eggs are cooked. My favorite is lecsó with eggs served with a slice of fresh, European style white bread.

Bon appétit! (Jó étvágyat!)

If you like vegetables and seasonal cooking check out our post on főzelék, creamed vegetables Hungarian style.


You are reading: Hungarian Lecsó
Posted in: Budapest Blog & Articles  Category: Hungarian Recipes

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  1. Nancy Chambers opines:

    I’ve had Lecso made for many times by my step-mom and every recipe I have seen has been different in variation. She used Hungarian sweet and hot banana peppers, also snow peppers, ripe tomatoes, onions (an equal amount of peppers and onions to the tomatoes is how she taught me), garlic, bacon, and smoked sausages. Salt & pepper to taste. She always served it over a bed of rice and fresh farmers bread. Lecso has got to be the easiest dish to make by any cook/chef out there. the simple recipes are usually the best ones smile The best one I can remember was out camping and my Dad made it in an iron cauldron mmmmm delicious!
    It had to be one of my favorite Hungarian dishes smile

  2. Roberta Gyori responds:

    @Nancy Chambers - Thanks for sharing your memories. I agree, simple recipes are often the best and Lecso is one of them smile

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