Aromatic Hungarian Lecsó with Peppers and Sausages

A rustic Eastern European stew

A traditional Hungarian dish featuring vibrant bell peppers, ripe tomatoes, and smoky sausages in a delightful stew.

1 h 30 min
4
Intermediate

Ingredients

For the Lecsó Base

3 tablespoons olive oil

1 large onion — thinly sliced

3 cloves garlic — minced

2 teaspoons smoked paprika

1 teaspoon sweet paprika

For the Pepper and Tomato Mixture

3 large bell peppers (red, yellow, and green) — julienned

4 medium tomatoes — chopped

1 tablespoon sugar

Salt and pepper — to taste

For the Sausages

300g Hungarian sausages — sliced

2 tablespoons vegetable oil

For Garnishing

Fresh parsley — chopped

Sour cream — optional

Preparation

Preparing the Vegetables

Heat oil

Heat olive oil in a large pot over medium heat.

Sauté onions and garlic

Add onions and garlic, and sauté until the onions are translucent.

Add paprika

Stir in the smoked and sweet paprika, cooking for an additional 2 minutes.

Do not let the paprika burn; it will turn bitter.

Preparing the Sausages

Heat oil

In a separate skillet, heat vegetable oil over medium-high heat.

Cook sausages

Add sliced sausages and cook until browned and crispy on the edges.

Set aside

Remove from heat and set aside.

Cooking Process

Simmer the Base

Combine the sautéed onions with peppers and tomatoes in the pot.

Season and Simmer

Add sugar, salt, and pepper, then simmer for 30 minutes.

Final Assembly

Stir in the cooked sausages and let cook for an additional 10 minutes.

Plating & Serving

Aromatic Hungarian Lecsó with Peppers and Sausages

FaUtensils

Plating & Serving

Ladle the Lecsó into deep serving bowls, topped with a dollop of sour cream and a sprinkle of freshly chopped parsley for a burst of color and flavor.

Sauce Pairings

Sour cream

Adds creaminess and tang.

Garnishes & Accompaniments

Fresh parsley

Perfect Sides

Crusty bread or traditional Hungarian dumplings

A side salad of cucumbers and dill