Here’s a classic Hungarian Lecsó — a simple, rustic pepper and tomato stew that’s deeply traditional and full of flavour 🇭🇺🍅🌶️
Hungarian Lecsó (Pepper & Tomato Stew)
Ingredients
- 2 tbsp lard or oil
- 1 large onion, thinly sliced
- 2 tbsp sweet Hungarian paprika
- 4–5 green Hungarian wax peppers
(or a mix of green bell + banana peppers) - 3–4 ripe tomatoes, chopped
(or 1 can good-quality chopped tomatoes) - Salt, to taste
Optional (traditional additions)
- 100 g Hungarian smoked sausage (kolbász), sliced
- 2 eggs (for eggy lecsó)
- Pinch of hot paprika or chili
Method
- Start the base
Heat lard/oil in a wide pan or pot.
Add onion and cook gently until soft and lightly golden. - Paprika off the heat
Remove pan from heat and stir in sweet paprika
(this keeps it fragrant, not bitter). - Add peppers
Return to heat, add sliced peppers, and cook 5–7 minutes until softened. - Add tomatoes
Stir in tomatoes and salt.
Simmer uncovered 15–25 minutes, stirring occasionally, until peppers are tender and juices reduce into a silky stew. - Optional finish
- Add sausage during pepper stage and simmer together
- Or crack eggs into the finished stew and gently stir until softly set
How Hungarians Serve Lecsó
- With fresh white bread
- As a side dish for meats
- Mixed with rice or nokedli
- Topped with eggs or sausage for a full meal
Authentic Tips
- Use real Hungarian paprika — it makes the dish.
- Peppers should dominate; tomatoes support, not overpower.
- Lecsó should be juicy, not soupy.
- Even better the next day.
If you’d like, I can also share:
- Regional variations (with rice, eggs, or bacon)
- A vegan / oil-free version
- How to preserve lecsó for winter
Just tell me 😊
