This traditional Hungarian delicious stew or Lecsó with Kolbász as known by Hungarian’s is a popular recipe with the fresh tomatoes, peppers, and onions. The Hungarian Kolbász is often included into this stew making it give it a hearty and satisfying meal. The ingredients are few but the flavours are big!
In the summer months when fresh tomatoes, peppers and onions are at their peak at your local market, it is the time to make this traditional Hungarian dish that has been around for many years and one we thoroughly enjoy as a family.
Lecsó or stew is what it referred to often, is a very popular and delicious recipe in Hungary that can be eaten as a main dish with Kolbász and crusty bread or as a side dish without meat. When served without the Hungarian sausage, it is delicious with mash potatoes, breaded chicken, white fish or pork chops.
WHAT MAKES THIS DISH SO DELICIOUS
Sometimes, we have used bacon as the fat to sauté the onions and peppers. This traditional way is used often in Hungary and to this day, there are many who love the bacon flavour in this dish. I have to say I enjoy as well from time to time. But the homemade Kolbász I buy from a local Hungarian butcher, is very good and by including this sausage into the dish and frying it in the same pan, adds soooo much flavour, with a slight spiciness and paprika taste coming through. When starting this dish with bacon and sausage, it becomes the base that enhances this dish with the bits from the bottom of the pan that lingers through with it’s flavours taking this dish to the next level.
As I mentioned above, once the summer season is in full swing, the local tomatoes and peppers are readily available at the local markets, including local grocery stores. The fresh tomatoes, peppers, onions for this dish adds so much flavour and yumminess to this Hungarian Lecsó recipe. I will always suggest to people, try eating a fresh field grown tomato or pepper and compare that with those grown in greenhouses or those that were shipped hundreds or thousands of miles/kilometers away, and you will notice a huge difference. Ask any chef, why do they look for local farmers to purchase their vegetables from? Well, it’s because they want the freshest to create the best tasting dishes.
The seasonings needed for this recipe are simple, salt, pepper and a little bit of sugar. For this recipe, all it requires for the few ingredients to cook to a stew and it creates a delicious tomato and pepper dish. I like to cook the onions a little longer to allow them to release some sweetness.
The simple combination of onion, tomato, and peppers makes a flavourful side dish. Fresh ingredients is the key to this recipe creating the flavours that makes this side dish so good. Each summer I make this recipe and jar it so I can enjoy it throughout the year.
HOW TO MAKE THIS DELICIOUS RECIPE
In a large skillet or cast iron pot, over medium heat, fry the bacon is you choose to include it, and once crispy remove and set aside. Then add the sliced Kolbász . Fry until crispy, and transfer to a dish with the bacon. Sauté the onions for about 5 minutes until they start to caramelize.
Then add the pepper and continue cooking for about another 3 minutes long enough for them to become tender. Add the cut tomatoes and simmer until the tomatoes have softened about 7-8 minutes with the lid on. By adding the lid, the tomatoes will soften quicker, speeding up the cooking process. Then add the salt, pepper and sugar. Cook for another 20 minutes until the tomatoes are fully cooked and it resembles a stew. Return the Kolbász to the lecso and simmer another 2-3 minutes, until it’s heated through.
RECIPE INGREDIENTS
Oil: the traditional start to this recipe, is using bacon fat or an oil of your choice. It does vary with me, Mom often used bacon fat and if you rather use oil, I like to use an organic vegetable oil, but olive oil can be easily substituted
Meat: what we use most often is butchers bacon or sometimes called farmers bacon. It’s a thicker cut and leaner. Sometimes, you can ask for more fat on the bacon if you desire. Hungarian Kolbász is the only sausage I have known is added to this traditional stew dish. If you are unable to find this sausage, choose something that is similar with paprika added to the pork.
Main vegetables: onions, coloured peppers, and tomatoes; my choice is coloured peppers for flavour they offer, and if you can’t find Hungarian peppers, simply substitute for coloured pepper; Roma tomatoes is my preference are rich in thickness, any type of tomatoes will work, just keep in mind many varieties of tomatoes will need longer stewing since they contain more water
Seasoning: salt and pepper
Sugar: only a little is needed to reduce the acidity in the tomatoes and peppers
AS A SIDE DISH - MEATLESS
WAYS TO STORE
Refrigerator: When making this recipe as a side dish without the bacon or sausage, then it will keep in the refrigerator for up to 4-5 days in a sealed container. However, when adding the meat, it will keep up to 3 days.
Freezer: Can always store in the freezer for up to 2 months in a zip-lock freezer bag.
Canning: we often would make the vegetable only Lecsó and add it to hot, sterlized jars and lids. No bath water required, it’s that easy. So handy and delicious side to add to many dishes in the winter months.
FAQ
Can I use other variety of tomatoes for this recipe? Yes you can, but keep in mind other tomatoes contain a lot of water and requires a longer cooking time so the water content evaporates.
Do I have to serve this recipe with kolbasz? No you don’t, you can serve lecsós with pork chops, oven-baked, pan-fried or breaded chicken or veal, haddock or cod fish, meatballs, or enjoy it on it’s own with rice.
Hungarian Lecsó Stew with Kolbasz
Equipment
- cast iron pot or large skillet
Ingredients
- 3-4 slices butchers bacon, cut into strips
- 2 6 inch Kolbasz sausage, sliced
- 1 tbsp organic sunflower/safflower oil
- 2 medium onions, sliced
- 1 red pepper, sliced
- 1 Hungarian white sweet pepper, sliced (other colour pepper can be substituted)
- 1/4 Hot Hungarian pepper, sliced (optional) (amount varies due to your preference)
- 5-6 Roma tomatoes, cut into quarters
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp sugar
Instructions
- Heat a large skillet or cast iron pot, over medium heat, add bacon and cook until crispy, remove and set aside. Add the sliced kolbász and fry both side until crispy and cooked through, about 5 minutes. Remove and set aside with bacon. Add onions, and tablespoon of oil, cook over medium heat for 5 minutes, long enough to see the onions starting to caramelize. Then add peppers and sauté for another 3-4 minutes, and one they become tender, add the tomatoes.
- Cover skillet to allow tomatoes to soften, for about 7-8 minutes. This will speed up the cooking process. Remove lid and break down tomatoes with a wooden spoon, and add salt, pepper and sugar.
- Cook for another 20 minutes until tomatoes are fully cooked, and yet some of the liquid is remaining to resemble a stew. Return the sausage and bacon to the stew, and simmer another 2-3 minutes until the sausage is warmed through. Adjust the seasonings if needed at this point.
- Serve this on it's own with crusty bread. If you make this dish without the bacon and sausage, serve it with oven cooked or barbecue Hungarian sausage and mashed potatoes, breaded pork, veal, chicken or white fish.
Nutrition
MANY WAYS TO SERVE LECSO
I made two variations of the Lecsó this year and the one I grew up with and Mom would preserve is this recipe. It doesn’t require a lot of ingredients to give this stew the delicious flavours we have loved for years. Enjoy this tasty dish with mash potatoes and Hungarian Kolbász to complement this side dish, or add it to rice, fish, chicken or veal.
This version of Rich Tomato and Pepper Sauce – Hungarian-style Lecsó. I made I cut the vegetables much smaller, and added additional ingredients such as paprika, thyme, garlic and tomato paste which gave this version a thicker texture, so much so, I would consider this recipe not only a side dish but a condiment, as well (photo below).
