There’s something wonderfully comforting about a dish that smells like late summer and tastes like childhood. For many across Central and Eastern Europe, that dish is lecsó. This rustic vegetable stew, built around ripe tomatoes, sweet peppers, and onions, is one of Hungary’s most beloved comfort foods—and for good reason.It’s a dish that feels like home: simple, honest, and full of flavor. Cooked slowly with paprika (Hungary’s pride and joy), it’s the kind of meal that brings people together around the table, especially when the garden is overflowing with vegetables.
Ingredients
- 2 large onions, thinly sliced
- 4-5 Hungarian wax peppers or yellow bell peppers), sliced into rings
- 4 ripe tomatoes, peeled and chopped
- 3 tablespoons of sunflower oil or lard for that traditional flavor
- 1 tbsp of sweet Hungarian paprika
- Salt and pepper to taste
- A couple of eggs, some smoked sausage or bacon, or a spicy pepper if you like heat optional extras
Instructions
- Start with the onions. Heat the oil or lard in a big pan and toss in the onions. Let them cook low and slow until they’re soft and golden. That’s where the flavor begins.
- Add the peppers. Stir them in and let them cook down a little, just until they start to soften but still have a bit of bite.
- Time for paprika. Turn the heat off for a moment, sprinkle in the paprika, and give everything a good stir. This keeps the spice from burning, which is super important.
- In go the tomatoes. They’ll release their juices and create that lovely, rich sauce. Add salt and pepper, then let the whole thing simmer gently for about 20–25 minutes, until it’s thick and stew-like.
- Extras, if you want them. You can add sliced sausage or bacon early on with the onions so they get nice and browned. Or, for a twist, beat a couple of eggs and stir them in at the end—kind of like shakshuka.
- Serve it hot. Grab some crusty bread, a scoop of rice, or even some dumplings—whatever you’ve got on hand.
Notes
Rooted in tradition, shared across borders
Lecsó isn’t just Hungarian—it’s part of the food culture in Slovakia, the Czech Republic, Serbia, Poland, and Austria, with every region and every family putting their own spin on it. Some like it spicy, some load it with smoked sausage or bacon, others keep it simple and vegetarian. Traditionally made at the end of summer when fresh produce is at its peak, lecsó started as a peasant meal. But over time, it’s become a staple on dinner tables, campfires, and Sunday lunches alike. Its strength lies in how easy it is to adapt—and how good it always tastes, no matter the version.
Why people love lecsó
- 🌿It’s made with just a few humble ingredients—but the flavors are rich and deep
- 🍅It can be light and veggie-friendly, or hearty and meaty, depending on your mood
- 🍳It’s full of nostalgia, especially if you grew up eating it
- 🏡And honestly… it just smells amazing while it’s cooking
How people eat lecsó (and how you should, too)
- 🥖 With crusty bread – ideal for soaking up the sauce
- 🍚 Over rice – makes it a full, satisfying meal
- 🍳 With a fried egg on top – for a next-level breakfast
- 🥄 As a side dish – next to grilled meats or roasted veggies
Lecsó comes in many forms
Just like every good traditional dish, lecsó changes from home to home. Some popular twists:- 🔥 Spicy lecsó – toss in chili flakes or hot peppers for a kick
- 🥓 Meaty lecsó – smoked sausage or bacon add deep flavor
- 🥚 Eggy lecsó – stir in beaten eggs for richness
- 🍅 Hearty lecsó – bulk it up with beans or rice
- 🌿 Vegan lecsó – go pure veggie, no meat needed
Oh my gosh, this sounds amazing! I’ve been meaning to try lecsó for ages. That description perfectly captures the feeling of a warm, comforting meal. Two thumbs up! Can’t wait to see what the recipe entails!