Classic Hungarian Lecsó
A rustic Hungarian stew of sweet peppers, tomatoes, and onions simmered in rich sweet paprika. It tastes smoky, sweet, and savory, perfect for serving with boiled potatoes and fried eggs.
A little context
Lecsó is a staple of Hungarian rural cuisine, originating from the Great Plain region. It is traditionally made in a bogrács over an open fire during harvest season. While often served as a side, it is commonly eaten as a main dish with bread, sausage, or boiled potatoes.
Method
- 01
Prepare the vegetables
Wash and dry all vegetables. Dice the onions, slice the peppers into strips, and chop the tomatoes into bite-sized pieces.
- 02
Sauté the onions
Heat the oil in the Dutch oven over medium heat. Add the onions and cook until translucent and soft, about 5 minutes.
- 03
Add the peppers
Stir in the pepper strips. Cook for 10 minutes until they begin to soften but still hold their shape.
- 04
Incorporate tomatoes
Add the chopped tomatoes and water. Stir well to combine with the onions and peppers.
- 05
Season with paprika
Remove the pot from heat briefly. Stir in the paprika and minced garlic. This prevents the paprika from burning and turning bitter.
- 06
Simmer the stew
Return to low heat. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the peppers are tender and the liquid reduces.
- 07
Adjust seasoning
Taste the lecsó. Add more salt if needed. If it is too thick, add a splash of water. If too thin, simmer uncovered for 5 minutes.
- 08
Serve warm
Serve hot in bowls. Traditionally accompanied by boiled potatoes, crusty bread, or fried eggs on top.
Pro tips
- ✦Use high-quality Hungarian sweet paprika for the best color and flavor.
- ✦Never add paprika directly to hot oil; it burns instantly and turns bitter.
- ✦Let the stew rest for 10 minutes before serving to let flavors meld.
- ✦For a protein boost, stir in sliced Hungarian kolbász or crack eggs into the stew during the last 5 minutes.
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Substitutions
- fresh tomatoes → canned diced tomatoes (use 400g can, drain excess liquid)
- sweet paprika → sweet paprika + pinch of cayenne (to add mild heat)
- vegetable oil → lard (traditional fat for authentic richness)
Storage
Refrigerate in airtight container for 3 days. Freezes well for up to 2 months. Reheat gently on stove.
What to serve with it
- Boiled new potatoes
- Crusty sourdough bread
- Hungarian salami
- Fried eggs
- Dry white wine or beer
FAQ
Can I make this with dried peppers?+
Yes, soak dried peppers in warm water for 30 minutes, then blend with the tomatoes.
Is this dish spicy?+
Traditional lecsó is sweet. Add hot paprika or fresh chili if you want heat.
Can I add meat?+
Yes, diced smoked sausage is the most common addition. Add it with the onions.
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