Here’s an authentic Lecsó (Hungarian Pepper Stew) recipe, a beloved traditional dish that highlights the flavors of summer peppers, tomatoes, and paprika. It’s simple, hearty, and can be served on its own or with additions like eggs, sausage, or rice.
🇭🇺 Authentic Hungarian Lecsó Recipe
Ingredients:
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3 tbsp pork lard or sunflower oil (for authenticity, use lard)
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2 medium onions, thinly sliced
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2 cloves garlic (optional), minced
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1½ lbs (700 g) Hungarian wax peppers or banana peppers, sliced into rings
(or substitute with a mix of yellow bell peppers and mild chili peppers) -
3–4 medium tomatoes, peeled and chopped
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1½ tsp sweet Hungarian paprika
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Salt to taste
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Freshly ground black pepper (optional)
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Optional add-ins:
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4 eggs (scrambled into the dish at the end)
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Smoked Hungarian sausage (e.g. kolbász), sliced
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Cooked rice or crusty bread for serving
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Instructions:
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Prepare the vegetables:
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Peel the tomatoes by scoring the skin, blanching briefly in hot water, then removing the skin. Chop them roughly.
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Slice the onions and peppers.
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Sauté the onions:
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Heat lard or oil in a large pot over medium heat. Add sliced onions and cook until translucent (about 5–7 minutes).
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Add paprika:
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Remove the pot from the heat briefly to avoid burning the paprika. Stir in the sweet Hungarian paprika.
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Cook peppers:
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Return the pot to heat, add sliced peppers, and stir well to coat. Cook for about 10 minutes, stirring occasionally.
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Add tomatoes:
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Stir in the tomatoes. Simmer uncovered for 15–20 minutes, until everything is soft and the juices reduce slightly.
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Season and serve:
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Season with salt (and black pepper if using). Serve hot as is, or stir in eggs or sausage in the final few minutes for a heartier meal.
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🍽 Serving Suggestions:
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With fresh crusty bread
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As a side dish to grilled meats
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Over rice or egg noodles
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Topped with fried eggs or scrambled into the stew
Would you like a version with sausage, rice, or eggs included in the recipe?
