FoodieAtlas
Recipes around the World
Lecsó delights with its bright, cheerful blend of bell peppers and ripe tomatoes simmered until they release their natural sweetness. This Hungarian vegetable stew emerged as a way to preserve summer's bounty, simple enough for everyday meals yet satisfying enough to serve as a main course. The addition of sausage or bacon transforms it from side dish to supper. The result is vibrant, humble, and deeply flavorful.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced bell peppers to the skillet and cook for about 5 minutes, or until they begin to soften.
Stir in the chopped tomatoes, paprika, caraway seeds (if using), and dried thyme (if using). Cook for about 10-15 minutes, or until the vegetables are tender and the flavors are well combined.
If using, stir in the tomato paste to enrich the flavor and color.
Add the cooked sausage or bacon if desired, and cook for an additional 5 minutes.
Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Lecsó is a Hungarian vegetable stew of bell peppers, tomatoes, onions, and garlic, often enriched with sausage or bacon.
Lecsó developed in Hungary as a way to use the abundance of summer vegetables. It's particularly associated with the Great Hungarian Plain.
The essential ingredients are bell peppers, tomatoes, onions, and paprika. Caraway seeds, thyme, sausage, and bacon are common additions.
Use ripe, flavorful tomatoes for maximum taste. Cook gently to preserve the fresh vegetable flavors. Cut peppers into large pieces for visual appeal.
Serve hot with crusty bread, boiled potatoes, rice, or as a side to grilled meats. Can also top eggs or poached fish.