lecso

Leczo is a Polish stew that's made with lots of delicious vegetables (mostly bell peppers and tomatoes, but also zucchini) and smoked Polish kiełbasa sausage. It's one of my favorite summer dinners - it's sweet, smoky, light, yet filling. This is so easy to make and I promise, you won't have enough of it!

Leczo (Polish Vegetable and Sausage Stew)

(300 grams) smoked kiełbasa

onion

garlic

paprika (preferably sweet Hungarian paprika)

oregano

smoked paprika (or more, to taste)

cayenne pepper

bell peppers

tomato paste

zucchini

(900 grams) tomatoes

salt and pepper (to taste)

sourdough bread (to serve)

Prepare all the ingredients:

Cut kielbasa in half lengthwise and then into slices.

Cut zucchini in half lengthwise then again in half, then into slices.

Cut a shallow “X” in the bottom of each tomato, add them to a pot and pour in boiling water, leave for a couple of minutes then drain. When cool enough to handle, peel and dice the tomatoes.

Dice the onion and finely chop garlic (with a knife and not using a garlic press).

Cut bell peppers into strips.

Cook leczo:

Add oil to a large pot and heat over medium-high heat. Add kielbasa slices and cook for a couple of minutes, stirring from time to time, until kielbasa is browned.

Reduce the heat to medium/medium-low and add onions. Cook for a couple of minutes until softened.

Add garlic, paprika, smoked paprika, oregano, cayenne. Cook for 30 seconds.

Add bell peppers, cook for about 5 minutes, stirring from time to time.

Add tomato paste, zucchini, and tomatoes. Scrape with a spatula all the brown bits on the bottom of the pot.

Cook over medium heat, uncovered, for about 15 minutes, stirring from time to time, or until all the vegetables are soft and the stew is thickened.

Take the pot off the heat and season the stew with salt and pepper to taste.

Serve with sourdough bread slices with butter.

Enjoy!

Lecsó- Hungarian Pepper-Tomato Stew is a summer dish where the star of the recipe is the red sweet pepper. This dish is made with bell peppers, onions, garlic and tomatoes. The sweet paprika is added to the sauce for a rich flavor.

Lecsó- Hungarian Pepper-Tomato Stew

vegetable oil(I used sunflower oil

onions

sweet paprika

tomatoes tomatoes

salt

black pepper

bacon

Heat the oil in a fairly large pan...

Heat the oil in a fairly large pan and saute the chopped onion until translucent.

Add the chopped peppers and toss them together...

Add the chopped peppers and toss them together with the onions for about 5 minutes.

Add the chopped garlic, then paprika, salt and...

Add the chopped garlic, then paprika, salt and pepper. Mix and cook for another 5 minutes.

Add the chopped tomatoes of the canned diced...

Add the chopped tomatoes of the canned diced tomatoes.Cook until the sauce reduces and the peppers are soft and cooked.

Serve as a side dish with your favorite...

Serve as a side dish with your favorite meats.

Optional: If you add bacon or sausages, start...

Optional: If you add bacon or sausages, start by cooking the bacon and sausages first, then continue with the recipe the same way.

If you would like to eat Lecsó EXACTLY how Hungarians eat it, you should try this recipe using tomatoes and Hungarian wax peppers. It is a light veggie stew that is ready in 30 minutes!

Lecsó (Hungarian Pepper Stew)

Tbsp Coconut oil (in place of lard)

Onion (large)

Garlic

Tomatoes (large) (see Notes

Pepper (see Notes for types we recommend)

tsp Hungarian sweet paprika powder

Salt and Pepper to taste

Peel and chop onion and garlic.

Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.

Wash and slice peppers. First cut them half, remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper you can slice them as rings.

Preparing the ingredients

Heat your stockpot or a Dutch oven to medium heat and add coconut oil.

Add chopped onion, stir and cook for 2 minutes.

Add chopped garlic, stir and cook for a minute.

Add sliced peppers, salt, and black pepper. Stir until combined.

Add chopped tomatoes and sweet paprika powder. Stir until combined.

Cover it with a lid and cook it on medium heat until it is boiling.

Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can add now the optional liquid smoke if you want). Ready to be served!

Cooking lecso

https://content.jwplatform.com/videos/qsRi9mmY.mp4

Lecsó is sort of the Hungarian version of the French ratatouille. It is a super easy tomato and pepper stew you can stir up in one pot within 30 minutes. If you would like to eat Lecsó EXACTLY how Hungarians eat it, you should try this recipe.

Hungarian Lecsó (Ratatouille) - Tomato Pepper Stew (Vegan / Gluten-free)

This Hungarian Lecso recipe is a classic pepper and tomato stew with eggs. Enjoy it with rice, bread, or as a side for meat or fish.

Hungarian Lecso Recipe – Classic Pepper Stew

lb red pointed sweet peppers (Note 1)

red chili (Note 2)

sweet paprika powder

paprika powder

lb tomatoes (ripe,

eggs (Note 4)

parsley

fine sea salt and ground black pepper

Cook the onions

Cook the onions: Quarter them and thinly slice the quarters. Heat the oil and cook the onion until slightly golden, 2-3 minutes. Add 3 tablespoons of water to a pot, cover, and cook the sliced onions over low heat for about 10 minutes, stirring occasionally, until soft.2 medium onions + 2 tablespoons oil

Cook the peppers

Prepare and cook the peppers: While the onions cook, deseed and thinly slice the peppers. Finely chop the chili. Add them to the pot with 2–3 more tablespoons of water, cover, and cook on low heat for another 10 minutes.1 lb red pointed sweet peppers + 1 red chili

Add paprika

Add paprika: Sprinkle in the sweet and hot paprika powders and stir well to coat the vegetables evenly.1 teaspoon sweet paprika powder + ½ teaspoon hot paprika powder

Add tomatoes

Add tomatoes: Chop fresh tomatoes or use canned tomatoes with their juices. Add them to the pot, along with 2–3 tablespoons of water if needed (more if fresh tomatoes aren’t very juicy). Cook for 15- 20 minutes, until the peppers are soft. Season with salt and pepper to taste.1 lb tomatoes

Add eggs

Add eggs: If you want eggs in your lecso, whisk them with salt and pepper in a small bowl, pour them into the pot, and stir gently. Cook, stirring gently with a spatula or a wooden spoon, until the eggs are just set.3 large eggs + fine sea salt and ground black pepper

Serve lecso

Finish and serve: Sprinkle with chopped parsley and serve with rice, polenta, or bread. The eggless version also works well as a side for meat, fish, or sausages.1 small bunch of parsley

You mis-spelt the Polish version it is Leczo (pron. Lecho) and not Lezco!!!
A very popular summer dish in Poland, often made with addition of courgettes (particularly if vegeterian) and smoked or cured sausage.  Simple to and quick to make: a good meal to teach your children to cook before they go to uni :-)

A lecsó egy szuper választás reggelire, ebédre, vagy akár vacsorára is. Ha unod már a megszokott receptet, akkor dobd fel egy kis kolbászcsipsszel.

Lecsó kolbászcsipsszel | Mindmegette.hu

dkg szárazkolbász

fej Vöröshagyma

ek Étolaj

tk őrölt fűszerpaprika

dkg lecsópaprika

dkg Paradicsom

Bors

1. lépés

A hajszálvékonyra szeletelt kolbászt egy forró serpenyőben addig sütjük, amíg a zsírját kiengedi és a szeletek ropogósra sülnek. Ezután papírtörlőre szedjük, és félretesszük.

2. lépés

A serpenyőben maradt zsiradékon megfonnyasztjuk az apróra vágott vöröshagymát, ha szükséges adunk még hozzá egy kevés étolajat. Ha már üveges, lehúzzuk a tűzről, majd megszórjuk és elkeverjük a pirospaprikával.

3. lépés

Ezután visszatesszük a tűzre, és hozzáadjuk a feldarabolt paprikát. Kb. 10 percig főzzük, majd, ha kissé összeesett, hozzáadjuk a feldarabolt paradicsomot. Megsózzuk, megborsozzuk ízlés szerint. Közepes lángon, időnként megkeverve addig főzzük, amíg megpuhulnak a zöldségek, de még kellemesen haraphatóak.

4. lépés

A frissen elkészült lecsót a ropogós kolbászcsipsszel megszórva tálaljuk, friss kenyeret vagy főtt rizst kínálhatunk mellé.

This is a stewed mix of peppers, tomatoes and onions. It is sometimes called “Hungarian ratatouille”. Lecsó comes in many variations and it can be served on its own, as a side or as a main dish, at any time of the day.

Hungarian Lecsó - Pepper and Tomato stew

tomatoes (cubed)

yellow wax peppers peppers

onions (thinly sliced)

vegetable oil

In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Add the cubed tomatoes, cover and simmer for 5 minutes.

Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off.  Cooking tip: Do not burn the paprika, or it will become bitter.

You can have it with bread, with eggs, rice or sausage.

Thank you
Love this as a breakfast with fried egg

Thank you so much for your explanation! I greatly appreciate the recipe and your help :)

How do I prepare this dish to store in jars for the winter? Thank you!

Greetings from Hungary! Jo etvagyat kivanok! Bon apetit!

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