Lecsó – Hungarian paprika stew

If you want to serve something that truly tastes like Hungary, this classic Hungarian dish, Lecsó, is worth trying. It's a simple but aromatic pepper stew with tomatoes, onions, and peppers — often served as a main course or as a side dish to meat. It's also vegetarian in its basic form and can easily be made vegan.

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What is Lecso?

Lecsó is Hungarian cuisine's homage to paprika. It has a deep sweetness, mild heat and a wonderfully rustic feel. In many Hungarian homes, it is eaten hot in late summer when paprika is at its best.

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Ingredients (4 servings)

• 3–4 white pointed peppers (preferably Hungarian peppers if you can find them in well-stocked grocery stores, otherwise green)
• 1 red bell pepper for color & sweetness
• 2–3 yellow onions
• 4–5 large tomatoes (or 2 large cans of premium quality tomato paste)
• 2 tbsp sunflower oil or Mangalica or szürkemarha fat (traditional in Hungary)
• 1–2 teaspoons real Hungarian paprika powder (sweet)
• Salt & black pepper to taste
• Optional: kolbász (Hungarian sausage) , some hot paprika /chili or an egg towards the end

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How to cook Lecsó – step by step

1. Slice onion & bell pepper into wide strips.
2. Gently fry the onion in the oil until soft and translucent.
3. Add the paprika and sauté until it begins to release its sweetness.
4. Stir in the paprika powder — don't let it burn!
5. Add the tomatoes and let the stew simmer for 20–30 minutes.
6. Season with salt & black pepper .
7. For a more hearty version:

• • Add Hungarian kolbász in slices and let it cook.
  • Or crack an egg and stir gently until it sets.

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Serving suggestions

• With white bread or country bread.
• Serve with hot paprika, such as Erös Pista.
• As a base for grilled pork or chicken.
• As a vegetarian main course topped with yogurt & parsley.
• With Hungarian tarhonya .

Enjoy your meal!🇭🇺

Tasty meal!🇸🇪

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