If there’s one dish that saves my weekday evenings, it’s lecsó—our bright, cozy pepper-tomato stew. It’s humble, fast, and flexible. I can start it “lassú tűzön” (on a gentle flame) while checking homework, then finish with kolbász or eggs depending on who’s hungry. As my nagymamám would say, “Ez az igazi otthon illata”—this is what home smells like.
What Is Lecsó? (Short Description)
Lecsó is a classic Hungarian one-pot of sautéed onions, sweet peppers, and tomatoes gently stewed with paprika. Think of it as paprika-forward ratatouille’s Hungarian cousin. Eaten with soft white bread (puha fehér kenyér), rice, or even eggs, it can be vegetarian or heartier with szalonna (bacon) or kolbász (sausage). Jó étvágyat!
Yield, Time & Difficulty
- Serves: 4 as a light main (or 6 as a side)
- Prep Time: 15–20 minutes
- Cook Time: 30–35 minutes
- Difficulty: Easy home cooking (weeknight-friendly)
Ingredients
Base Lecsó
- 3 Tbsp oil or goose fat/zsír (traditionally lard; I often use sunflower oil)
- 2 large onions, sliced thin (about 400 g)
- 6–8 sweet peppers, cored and sliced into 1 cm strips Use Hungarian wax peppers if you can; mixed red/yellow bell peppers also work (about 1–1.2 kg total)
- 4 large ripe tomatoes, chopped (about 700–800 g) Or 1 × 400 g can of good tomatoes in a pinch
- 2 heaped tsp sweet Hungarian paprika (édes nemes)
- ½ tsp hot paprika or a pinch of chili flakes (optional, for kicsit csípős)
- 1 tsp salt to start, plus more to taste
- Freshly ground black pepper
- 1 tsp sugar (optional, balances acidity)
- 2 cloves garlic, sliced (optional, not strictly traditional)
- 1 bay leaf (optional)
Optional Add-Ins (pick one—or be bátor/bold!)
- Kolbászos lecsó: 200–250 g smoked Hungarian sausage, sliced
- Szalonnás lecsó: 120 g smoked bacon/szalonna, diced
- Tojásos lecsó: 4 eggs, lightly beaten (add at the end)
- Rizses lecsó: ½ cup rinsed rice + 1 cup hot water/stock (for a saucier meal)
To Serve
- Soft white bread or rustic loaf, or steamed rice
- A spoon of tejföl (sour cream), optional
- Chopped parsley, optional
Equipment
- Wide heavy pot or deep sauté pan with lid
- Wooden spoon, sharp knife, chopping board
Step-by-Step (How I Make Weeknight Lecsó)
- Set the mood (and the base).
Heat the oil/zsír in a wide pot over medium heat. Add sliced onions with a pinch of salt. Cook 8–10 minutes, stirring, until soft and glossy (üvegesre párolni—“to glassy”). If using szalonna, render it first 3–4 minutes, then add the onions to the released fat. - Paprika, but gently—nagyi style.
Take the pot off the heat. Sprinkle in the sweet paprika (and hot paprika if using). Stir 10–15 seconds to bloom in the residual heat—this is our pörkölt alap (flavor foundation). Fontos! If paprika burns, it turns bitter. - Peppers join the party.
Return to medium heat. Add all the sliced peppers and the garlic (if using). Stir to coat in the paprika and onions. Add another small pinch of salt. Cover and cook 8–10 minutes, stirring once or twice, until the peppers soften but keep shape. - Tomatoes and a slow simmer.
Add chopped tomatoes (plus bay leaf and sugar if using). Season with pepper. Bring to a gentle bubble, then lower to lassú tűz (low heat). Partially cover and simmer 12–15 minutes, until the tomatoes soften and the stew turns a rich, glossy red. If it seems dry, add a splash of water. - Choose your adventure.
- Kolbászos: Brown sliced kolbász in a separate pan 3–4 minutes for extra flavor; stir into the lecsó and simmer 5 minutes.
- Tojásos: When the base is ready, taste for salt, then slowly pour in beaten eggs, stirring gently until just set—about 1–2 minutes.
- Rizses: Stir in rinsed rice and 1 cup hot water/stock after Step 4; cover and cook another 12–15 minutes, stirring occasionally, until rice is tender.
- Taste and finish.
Adjust salt and acidity (a pinch more sugar or a squeeze of tomato will do). The peppers should be tender, not mushy; the sauce, shiny and spoon-coating. Sprinkle parsley if you like. - Serve like a local.
Ladle into bowls with bread on the side for dipping. A dollop of tejföl is allowed at our table even if nagymamám would raise an eyebrow. Jó étvágyat!
Mom-Level Tips & Variations
- Pepper ratio: Aim for about 2 parts peppers : 1 part tomatoes by weight for balanced sweetness and body.
- Peel tomatoes fast: Grate halved tomatoes on the large side of a box grater—skins stay in your hand, pulp goes in the pot.
- Don’t rush the onions. Soft, “glassy” onions make a silkier sauce.
- Make-ahead magic: Lecsó tastes even better the next day. I often double it—köszönöm, holnap kész van (thanks, tomorrow’s dinner is done).
- Vegetarian booster: Add a can of drained white beans in the last 5 minutes.
- Smoky note without meat: A pinch of smoked paprika replaces kolbász on meatless nights.
How We Serve It on Busy Evenings
- With buttered rice for the kids.
- With a quickly fried egg on top for me (yes, tojásos lecsó twice!).
- With crusty bread to swipe every last drop—ne hagyd ott a szaftot! (don’t leave the sauce).
Storage & Reheating
- Fridge: 3–4 days in a sealed container.
- Freezer: Up to 2 months (peppers soften more after thawing).
- Reheat: Gentle stovetop simmer; add a splash of water if thick.
Nutrition (Approximate, Base Lecsó)
Per serving (1/4 of recipe, without meat/eggs/rice/tejföl):
- Calories: ~190 kcal
- Protein: ~4 g
- Carbohydrates: ~22 g
- Fat: ~11 g
- Fiber: ~5 g
- Sodium: varies by salt added (~350–450 mg)
Add-ins will change values: kolbász or bacon increases fat and calories; eggs add protein; rice adds carbs.
Na, kész is van! There you have it—warm, peppery lecsó that fits between meetings, piano practice, and bedtime stories. When the kitchen smells like paprika and peppers, everyone wanders in on their own.
