Name: Lecsó (Pepper-Tomato Stew)
Prep time: 20 min
Cook time: 40 min
Ingredients: 2 tbsp lard or sunflower oil; 2 large onions (thinly sliced); 3 cloves garlic (finely chopped); 2 tbsp sweet Hungarian paprika; 6 large Hungarian wax peppers or Romano peppers (sliced into strips); 4 large ripe tomatoes (peeled and chopped); 1 tsp fine sea salt (or to taste); ½ tsp freshly ground black pepper; 1 mild Hungarian sausage such as kolbász (sliced optional but traditional in many regions); 2 free range eggs optional for serving

February 8, 2026
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Lecsó is the kind of dish you can cook with one pan, a wooden spoon, and a bit of patience. It is a Hungarian pepper and tomato stew that fills the kitchen with a sweet, smoky perfume, then lands on the table looking bright and generous. It suits warm evenings, chilly lunches, and those nights when you want comfort without fuss.

What Is Lecsó?

Lecsó is a soft stew built around peppers, tomatoes, and onions, cooked down until everything becomes glossy and spoon tender. Think of it as a bowl of late summer vegetables, simmered into something deeper and calmer than a salad. It is often served with bread, dumplings, or simply eaten as it is.

The base begins with onions gently cooked in fat, usually lard or oil, until they turn pale gold and sweet. Paprika is stirred in briefly, then peppers and tomatoes go in, releasing juices that become the sauce. Time does the rest, as the veg slackens and the flavours fold into each other.

In Hungary you might see lecsó served as a starter, a main, or a side dish. It can sit beside grilled meats, support a plate of sausages, or act as a light meal with crusty bread. Many homes treat it as a staple that shifts with the season and the contents of the fridge.

Ingredients and Taste

The core ingredients are green or pale yellow peppers, ripe tomatoes, and onions. Hungarian wax peppers are common, though bell peppers work well when that is what you can find. Sweet Hungarian paprika is key, adding warmth and colour rather than raw heat. Salt and pepper finish it, and a pinch of sugar sometimes steadies sharp tomatoes.

The taste starts sweet and vegetal, then turns rounder as the onions melt and the peppers soften. Tomatoes bring a gentle acidity, while paprika adds a toasted note that reads as comforting rather than spicy. When it is cooked properly, the sauce clings to the spoon and tastes like peppers at their ripest.

Add ins change the mood. Kolbász gives smoky depth and a pleasant richness that colours the sauce. Some cooks stir in beaten eggs near the end so they set in soft curds, almost like a savoury scramble within the stew. A spoon of sour cream can cool and smooth the edges.

Texture matters too. Good lecsó is not watery, and it is not jammy. It sits somewhere in between, with vegetables that keep a little shape but yield easily. Bread is not optional if you enjoy chasing sauce around the plate, because that paprika tinted tomato juice is hard to leave behind.

A Taste of History

Lecsó belongs to the broad family of European pepper and tomato stews, yet its Hungarian identity is tied closely to paprika and the country’s long relationship with peppers. Peppers arrived in Europe after the Columbian exchange, and over time Hungary embraced them deeply, both fresh and dried into paprika.

Paprika became a defining flavour in Hungarian kitchens from the eighteenth and nineteenth centuries, helped by local cultivation and changing tastes. As peppers and tomatoes became more common, dishes like lecsó made sense as practical, seasonal cooking. It offered a way to use abundant summer produce and turn it into a satisfying meal.

You will sometimes hear comparisons with French ratatouille or Balkan ajvar traditions, but lecsó has its own voice. The paprika is not a background detail, it shapes the whole pot. The choice of peppers, often milder and waxy, also sets it apart, giving sweetness and a particular perfume.

For many Hungarian families, lecsó is also tied to preserving. Late summer means busy kitchens, jars, and plans for colder months. Cooked lecsó base can be bottled or frozen, then revived quickly when fresh tomatoes are a distant memory. That habit keeps the dish present all year, not just in August.

How to Make Lecsó

Lecsó is one of Hungary’s most beloved homestyle dishes, built on sweet peppers, ripe tomatoes and generous paprika gently stewed in good fat. The key is patience rather than complexity, allowing the vegetables to soften without losing their character. Expect rich aroma, vibrant colour and comforting depth. See the recipe card at the bottom for printable directions

Ingredients

2 tbsp lard or sunflower oil
2 large onions, thinly sliced
3 cloves garlic, finely chopped
2 tbsp sweet Hungarian paprika
6 large Hungarian wax peppers or Romano peppers, sliced into strips
4 large ripe tomatoes, peeled and chopped
1 tsp fine sea salt, or to taste
½ tsp freshly ground black pepper
1 mild Hungarian sausage such as kolbász, sliced optional but traditional in many regions
2 free range eggs optional for serving

Cooking Instructions

Step 1: Prepare the vegetables

Begin by slicing the onions thinly and cutting the peppers into even strips. Peel the tomatoes by scoring the skins and blanching briefly in hot water, then chop roughly. Keeping the pieces uniform ensures even cooking. Set aside before heating the pan.

Step 2: Soften the onions

Heat the lard or oil in a wide heavy based pan over medium heat. Add the sliced onions with a pinch of salt and cook gently for 8 to 10 minutes until translucent and lightly golden. Stir regularly so they soften without browning too quickly.

Step 3: Add garlic and paprika

Remove the pan from direct heat momentarily and stir in the chopped garlic and sweet Hungarian paprika. Mixing off the heat prevents the paprika from scorching, which would make the dish bitter. Return the pan to a low flame and stir briefly.

Step 4: Incorporate the peppers

Add the sliced peppers and stir to coat them thoroughly in the paprika infused onions. Cook for 10 minutes, stirring occasionally, allowing them to soften and release their natural sweetness.

Step 5: Add tomatoes and seasoning

Fold in the chopped tomatoes, salt and black pepper. Reduce the heat and simmer uncovered for 20 to 25 minutes. The tomatoes should break down into a rustic sauce while the peppers remain tender but not collapsed. Stir occasionally before moving to the next step.

Step 6: Add sausage if using

If preparing a heartier version, add the sliced Hungarian sausage. Allow it to simmer within the stew for 10 minutes so its smoky paprika flavour enriches the sauce. Taste and adjust seasoning as needed.

Step 7: Finish with eggs optional

For a traditional finishing touch, crack the eggs directly into the simmering lecsó and stir gently until softly set. This creates a richer, almost breakfast style variation common in Hungarian homes. Proceed to serving.

Step 8: Serve and present

Serve hot with fresh crusty bread to soak up the juices. Lecsó also pairs well with boiled potatoes or rice. Scatter with a little extra paprika for colour and serve straight from the pan for a rustic Hungarian table feel.

Variations and Substitutions

Replace Hungarian wax peppers with Romano or red bell peppers if unavailable.
Smoked paprika may substitute sweet Hungarian paprika, though the flavour will be deeper and less traditional.
Vegetarians may omit sausage and enrich the stew with a drizzle of olive oil at the end.
Some regions add a small spoon of tomato purée for deeper colour.

Cooking Tips for Perfect Lecsó

Always remove the pan from the heat before adding paprika to prevent bitterness.
Use the ripest tomatoes possible for natural sweetness.
Cook slowly over moderate heat to preserve the peppers’ texture.
Lecsó improves after resting for 15 minutes before serving.
Traditionally it is best made in late summer when peppers are at their peak.

How to Store and Reheat

Cooling it safely

Let lecsó cool until it is no longer steaming, then transfer it to shallow containers so it chills quickly. Pop it into the fridge within two hours of cooking. The flavour often improves overnight as the paprika settles and the vegetables relax even further into the sauce.

Fridge storage

In the fridge, lecsó keeps well for about three to four days in a sealed container. If you cooked it with sausage, treat it with the same care as any meat stew and keep it properly chilled. Give it a quick stir before reheating, since the sauce can thicken and settle.

Freezing for later

Lecsó freezes beautifully, especially the basic vegetable version. Portion it into freezer containers or bags so you can defrost only what you need. Leave a little space for expansion. It will keep for around three months without losing its character, though peppers soften a bit more after thawing.

Reheating on the hob

Reheat lecsó gently in a saucepan over a low to medium heat, stirring often so the bottom does not catch. If it seems thick, add a splash of water or passata, then simmer for a few minutes until piping hot. Slow reheating keeps the paprika flavour smooth rather than harsh.

Reheating in the microwave

Microwaving is fine for single portions. Use a covered bowl to avoid splatters, heat in short bursts, and stir between each one. This prevents hot spots and helps the sauce warm evenly. If it was frozen, defrost first, or use a gentle defrost setting before heating fully.

If you added eggs or sour cream

If your lecsó includes eggs, reheat it more carefully so the eggs do not turn rubbery. Low heat on the hob works best. If you plan to add sour cream, stir it in after reheating rather than before, so it stays silky and does not split.

Serving it again without boredom

Leftover lecsó is a gift. Spoon it over rice, fold it through pasta, or use it as a topping for baked potatoes. It also makes a quick base for shakshuka style eggs, though you can keep it Hungarian by using paprika forward seasoning and good bread on the side.