Lecsó (Hungarian Pepper and Tomato Stew)
In short: A summer stew of sweet peppers, tomatoes and onion cooked slowly with paprika until soft, jammy and full of sweet flavor. It takes about 1 h in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Lecsó is the taste of a Hungarian summer: yellow wax peppers or bell peppers, ripe tomatoes and onion cooked slowly in a little oil with sweet paprika until they melt into a soft, sweet and tangy stew. Families make it as a side or a simple main with bread, and it is the base for many other dishes. In late summer, when peppers and tomatoes are cheap and plentiful, a big pot of lecsó is the usual way to use them up.
Instructions
- Heat the oil in a wide pan over medium heat. Cook the onions for 8 to 10 minutes, stirring, until soft and translucent but not browned.
- Take the pan off the heat and stir in the paprika. Return to the heat for 10 seconds, then add the peppers, the hot pepper if using, and the salt at once.
- Cover and cook over medium-low heat for 15 minutes, stirring occasionally, until the peppers soften.
- Add the tomatoes and sugar. Cook uncovered for 15 to 20 minutes, stirring now and then, until the vegetables are very tender and the liquid has reduced to a thick sauce.
- Taste and adjust the salt, sugar and pepper. Serve hot as a side, with bread as a light main, or use as a base for other dishes.
Tips
- To peel fresh tomatoes easily, score a small cross in the base, dip them in boiling water for 30 seconds, then slip off the skins.
- Cool leftover lecsó and freeze it in portions for up to 3 months. It reheats well and makes a quick sauce for rice or pasta.
Questions and answers
What peppers should I use for lecsó?
Hungarian yellow wax peppers are traditional. Sweet bell peppers (a mix of yellow, green and red) or Italian frying peppers are good substitutes.
What is the difference between lecsó and ratatouille?
Lecsó is made with peppers, tomatoes and onion only, flavored with paprika, and cooked until soft and jammy. Ratatouille adds eggplant and zucchini and uses olive oil and herbs.
What do you serve with lecsó?
Crusty bread, rice or boiled potatoes. With plenty of bread, it also makes a light main dish.
How long does it take to make Lecsó (Hungarian Pepper and Tomato Stew)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Lecsó (Hungarian Pepper and Tomato Stew)?
About 220 kcal per serving, with 4 g of protein, 24 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 24 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sugar | 16 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
