Country
Hungary
Hungary · Hungarian
Lecsó
A Hungarian pepper and tomato stew with paprika and a soft, spoonable texture.
- Hungarian
- 45 min total time
- 4 base servings
Adapt this recipe
Customize this recipe
Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
No major allergens declaredThis variant declares no major allergens. Always check labels and possible traces.
Adaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Vegetable lecsó made with peppers, tomato, onion, garlic and paprika.
The classic recipe is naturally vegan in this batch and does not include sausage.
This version
- Classic
- Vegan
- Vegetarian
Version
Contains
Ingredients
- 600 g yellow or red bell peppers, sliced
- 450 g ripe tomatoes, chopped
- 180 g onion, sliced
- 2 garlic cloves
- 30 ml olive oil
- 6 g sweet paprika
- 5 g fine salt
- 1 pinch black pepper
Cooking method
Pan
- Cook onion
Cook onion in olive oil over medium heat until soft.
- Add peppers
Add sliced peppers and cook until they start to collapse.
- Add tomato and spices
Add tomato, garlic, paprika and salt, then cook gently.
- Simmer
Simmer until the vegetables are very soft and the sauce thickens.
- Finish
Adjust pepper and serve hot with bread or rice.
Frequently asked questions
Can I make lecsó ahead?
Yes. Flavor improves after resting, and it reheats well on low heat.
What can I serve with it?
Serve it with bread, rice or potatoes for a fuller meal.
Explore this recipe
More recipes like this
India · Indian
Aloo Gobi
A dry Indian-style potato and cauliflower dish with turmeric, onion and warm spices.
Switzerland · Swiss
Älplermagronen
Swiss alpine macaroni with potatoes, cream, cheese, browned onions and a reviewed vegan version.
Adapted version available: Vegan
Adapted version available: Vegan