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Lecsó Recipe - Hungarian Pepper Stew

Rated 4.5 stars by 13 users

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Lecsó is a traditional Hungarian pepper stew from fresh vegetables. A versatile light vegetarian option, or add chorizo to make it a filling one-pot main. You can also serve it as a side dish to roast pork, while left-overs can be served for breakfast by adding a couple of eggs.

Lecsó is made using seasonal vegetables, similar to ratatouille and shakshuka but with a distinct Hungarian twist from the aromatic smoked paprika.

Wine pairing:Lecsó comes from the southern part of the country, so for a fully authentic experience serve with a glass of Szekszárdi bikavér. A silky-smooth blend crafted from hand-selected berries ripened under the baking summer sun, this ruby red Bull's Blood is an everyday essential.

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Ingredients

2 cups fresh tomatoes
1/8 cup water
3 medium brown onions
8 bell peppers, ideally a mixture of red and orange
2 tbsp oil
½ tsp pepper
1 can chopped tomatoes
2 tbsp pepper paste
1 tsp sweet smoked paprika
½ tsp hot paprika
sausage (optional)

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Directions

Prepare the peppers by coring, de-veining and cutting them into 4-6 slices each, then into long even narrow wedges.
Cut up the whole tomatoes and stew separately for about 10 minutes on medium heat with the can of chopped tomatoes and a pinch of salt.
Slice onions and place together with the sliced peppers into a large shallow pan with oil/fat. Stir-fry until it becomes like a stew, cooked but still firm; about 8-10 minutes.
Add the spices, the stewed tomatoes and the pepper paste. Let it simmer until all the flavours combine, around 5-8 minutes.
Serve with fluffy white rice or fresh crusty bread.