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 for a hearty and satisfying meal. The ingredients are few but the flavours are big!
My Mom would make this delicious lecso every summer as soon as the tomatoes and peppers were ripe from our large family garden. It is a simple stew, using fresh sweet, vibrant and flavourful vegetables! You will love it!
Today, I have my favourite local organic farmer, Common Ground Farm to buy my fresh Roma organic tomatoes and peppers. They grow many amazing vegetables and their quality is top notch!! I think it is so important to support local farmers. Our family farmed for years, and it does make a huge difference to get the support.
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, mashed potatoes or roasted potatoes. When served as a side, it is delicious with breaded chicken, white fish or pork chops.
Ingredients
- Sausage: traditional kolbasz is what is added to this dish
- Onions: cooking onions is what you will need for this recipe
- Peppers: choice the sweetest peppers, red, orange and yellow
- Tomatoes: I like to use Roma tomatoes since they have less liquid content
- Extra virgin olive oil: recommend a good quality evoo
- Seasonings: sea salt or regular salt and pepper
- Sugar: isn’t needed only if you make this recipe when the tomatoes are not seasonal
- Parsley: adds a freshness to this recipe
Cooking Tips
- Use fresh local tomatoes, peppers and onions for this recipe, if you can. When these vegetables are in season it adds a bursting of freshness and flavours you want from this recipe. As they say ‘fresh is the best!’
- Sausage is traditional in this recipe and the Hungarian kolbasz is our all time favour. If you are unable to find it at a European butcher shop, you can substitute for chorizo or other sausages that are mildly spicy.
- Seasonings are simple, salt (I like to use sea salt or Himalayan) pepper and sugar. Only add sugar if the tomatoes and peppers are not seasonal.
This lecsós stew makes an excellent vegetarian-style dish! Be creative and add some of your favourite vegetables. To make hearty vegetarian stew, you can always add potatoes, cabbage, kale, spinach, carrots or zucchini. Fish is also an excellent choice and select a white fish such as cod, tilapia or halibut.
Instructions
In a large skillet, over medium heat, add 1/2 tablespoon of olive oil, brown sliced sausage, about 3 minutes on each side. Remove from heat and set aside.
In a cast iron pot or large skillet, add 1 tablespoon of olive oil and sauté onions, cook for 4 minutes until it becomes translucent. Then add peppers and cook for another 2-3 minutes, then stir in paprika.
Add the chopped tomatoes, bring to a boil, the reduce heat to a simmer. Cover with lid and allow to simmer for 20 minutes stirring occasionally. Remove lid and add salt, pepper and sugar if needed. Simmer for another 10 minutes.
Tomatoes will have softened and some of the liquid remaining is to resemble a stew. Return the sausage to the pot and simmer another 2-3 minutes until the sausage is warmed through. Adjust the seasonings if needed at this point.
Serve hot with crusty sourdough bread, mashed potatoes or roasted potatoes. Garnish with parsley.
Storing
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 or freezer safe container with a lid.
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.
You will love….
- HUNGARIAN TOMATO AND PEPPER LECSO
STEW WITH POACHED EGGS - PAN-SEARED CRUSTED COD IN A TOMATO LECSO STEW
- RICH TOMATO AND PEPPER SAUCE
FAQ
Can I use other variety of tomatoes for this recipe? Yes you can, beefsteak or plum tomatoes, similar to Roma can be substituted. If you notice a lot of water content in the tomatoes, simply cook the stew for an additional 10-15 minutes.
Do I have to serve this recipe with kolbasz? No you don’t, this stew can be an excellent vegetarian dish. Also, as a side you can serve this 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.
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Hungarian Lecsó Stew with Kolbasz
Ingredients
Equipment
Method
- In a large skillet, over medium heat, add 1/2 tablespoon of olive oil, brown sliced sausage, about 3 minutes on each side. Remove from heat and set aside.
- In a cast iron pot or large skillet, add 1 tablespoon of olive oil and sauté onions, cook for 4 minutes until it becomes translucent. Then add peppers and cook for another 2-3 minutes, then stir in paprika.
- Add the chopped tomatoes, bring to a boil, the reduce heat to a simmer. Cover with lid and allow to simmer for 20 minutes stirring occasionally. Remove lid and add salt, pepper and sugar if needed. Simmer for another 10 minutes.
- Tomatoes should have softened and some of the liquid remaining is to resemble a stew. Return the sausage to the pot and simmer another 2-3 minutes until the sausage is warmed through. Adjust the seasonings if needed at this point.
- Serve hot with crusty sourdough bread, mashed potatoes or roasted potatoes. Garnish with parsley.
Nutrition
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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.