Lecso
Experience the comforting flavors of Hungary with this traditional Lecso recipe, a vibrant, one-pot vegetable stew featuring sweet yellow bell peppers (or Hungarian wax peppers), juicy tomatoes, and tender onions. Infused with aromatic garlic and rich sweet Hungarian paprika, this dish combines simple ingredients to create a rustic, hearty meal bursting with bold, earthy flavors. Perfect as a stand-alone vegetarian dish or as a flavorful side to complement grilled meats or rice, Lecso comes together in just under an hour, making it an ideal choice for weeknight dinners. Serve it hot with a slice of crusty bread to soak up the flavorful juices, and enjoy a true taste of Hungarian comfort food.
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Recipe Information
Ingredients
- 4 large Yellow bell peppers (or Hungarian wax peppers)
- 4 medium Tomatoes
- 2 large Onion
- 2 pieces Garlic cloves
- 2 tablespoons Paprika (sweet Hungarian paprika preferred)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil (or bacon fat)
- 0.25 cup Water (optional)
Instructions
Wash all the vegetables thoroughly before beginning.
Peel the onions and slice them into thin half-moons. Set aside.
Cut the yellow peppers in half, remove the seeds and cores, and slice them into thin strips.
Blanch the tomatoes by scoring an 'X' on their bottom, placing them in boiling water for 30 seconds, then transferring them to an ice bath. Peel off the skins, then chop the tomatoes into small cubes.
Mince the garlic cloves finely and set aside.
In a large pot or deep skillet, heat the vegetable oil (or bacon fat) over medium heat.
Add the sliced onions to the pot and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Remove the pot from the heat and stir in the paprika to prevent it from burning. Mix until the onions are evenly coated.
Return the pot to the heat and add the sliced peppers. Stir well and cook for about 5–7 minutes until the peppers start to soften.
Add the chopped tomatoes, salt, black pepper, and a splash of water (if needed to prevent sticking). Stir everything together.
Lower the heat to a simmer, cover the pot, and let the lecso cook for 20–25 minutes, stirring occasionally, until the vegetables are soft and well combined.
Taste and adjust seasoning if necessary. Serve hot as a main dish with fresh bread or as a side dish to accompany meats or rice.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 64.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3706 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
