Authentic Lecsó (Hungarian Pepper Stew)

Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in...

Nov 9, 2024 - 21:03

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By Nandor Barta on 11/09/2024 - May contain affiliate links. Please read our disclosure.

Lecsó is a simple, tasty, and authentic Hungarian tomato and pepper stew which is like a Hungarian version of the French ratatouille. It is a comfort food that is light, delicious, packed with flavors, and can be ready in 30 minutes.

Red and yellow veggie stripes on a brown plate.

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As a native Hungarian, I have tried many lecsó recipes over the years but my mom’s is by far the easiest and most authentic one. It is also my go-to recipe when I want a quick and delicious meal.

If you enjoy this recipe, you should also try other Hungarian classics like Hungarian mushroom stew, Hungarian dumplings (Nokedli), and Hungarian goulash.

Jump to:❤️ Why you’ll love it 🧾 Key ingredients 🥘 Equipment 👩‍🍳 Instructions 💡 Expert tip 🔄 Variations 🥣 Serving ideas ❄️ Storing tips 🤔 FAQs More vegan stew recipes Lecsó (Hungarian Pepper Stew)

❤️ Why you’ll love it

I absolutely love how simple and comforting this Hungarian lecsó recipe is. It is a traditional Hungarian dish that is perfect for the summer and early fall when tomatoes and peppers are at their best. The combination of these simple ingredients creates a dish that is not only delicious but also incredibly versatile.

Using coconut oil in place of lard gives this recipe a healthy, plant-based twist without compromising on flavor. The addition of sweet paprika powder, a staple in Hungarian cuisine, adds a rich, warm flavor that is the perfect complement to the fresh vegetables.

One of the unique ingredients in this recipe is liquid smoke, which is optional but highly recommended. It adds a deep, smoky flavor to the dish, reminiscent of cooking over an open flame.

Red and yellow veggie stripes in a red stew in a red and white pot. Ingredients of the lecso scattered around like wax pepper, tomato, onion, garlic and paprika powder in a red paper bag.

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🧾 Key ingredients

This lecsó recipe is a delicious, simple dish with a handful of ingredients that are easily available at your local grocery store. You may even have some of them in your kitchen already.

Onion and garlic are the flavor base for this dish. They are sauté in coconut oil, in place of lard, which adds a rich, sweet flavor to the dish.

Tomatoes and peppers are the heart of this dish. You need large, juicy tomatoes like Beefsteak and Heirloom Tomatoes. The juiciness of your dish depends on your choice of tomatoes. Cherry tomato or cocktail tomato is definitely not ideal to use as they are more skin than flesh. The combination of these two vegetables gives lecsó its vibrant color and fresh, tangy flavor.

Hungarian sweet paprika powder is the key spice in this recipe. It gives the dish its signature sweet, earthy flavor and a vibrant red color. Make sure you use authentic Hungarian sweet paprika for the best flavor.

Liquid smoke is an optional ingredient, but it can add a delicious smoky flavor to the dish, reminiscent of traditional Hungarian cooking.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

To make this traditional Hungarian lecsó, a good quality stockpot or a Dutch oven is essential. This is because the dish requires slow cooking and the pot’s thick base will ensure even heat distribution, helping all the ingredients to cook and infuse together perfectly.

👩‍🍳 Instructions

Preparing the ingredients

STEP 1
Start by peeling and chopping the onion and garlic.

STEP 2
Next, wash the tomatoes and cut them into wedges. Then, cut each wedge in half or thirds. The end result should be pieces that are about 1 inch (1-1.5 cm) in size.

STEP 3
Following this, wash the peppers and remove the seeds and stem. Slice the peppers into half-inch strips. If you are using wax or banana peppers, you can slice them into rings.

Making the lecsó

STEP 1
Heat a stockpot or Dutch oven on medium heat and add coconut oil.

STEP 2
Add the chopped onion to the pot, stir, and cook for about 2 minutes.

STEP 3
Then, add the chopped garlic, stir, and cook for another minute.

STEP 4
Add the sliced peppers, salt, and black pepper to the pot. Stir until everything is well combined.

Yellow pepper slices in a white red enameled Dutch oven.

STEP 5
Now, add the chopped tomatoes and sweet paprika powder to the pot. Stir until everything is well combined.

Yellow pepper and tomato slices with heaps of red paprika powder in a white red enameled Dutch oven.

STEP 6
Cover the pot with a lid and cook the ingredients on medium heat until it starts to boil.

STEP 7
Once it starts to boil, remove the lid, stir the ingredients, and cook for an additional 6-8 minutes. This is to ensure that the tomatoes become mushy and release their juices.

Yellow pepper and tomato slices in orange liquid in a white red enameled Dutch oven.

STEP 8
If you want to add a smoky flavor to your lecsó, you can add the optional liquid smoke at this point. Stir it into the mixture.

STEP 9
Your lecsó is now ready to be served. Enjoy your delicious, plant-based meal!

Soften yellow pepper and tomato slices are about to create a juicy stew in a white red enameled Dutch oven.

💡 Expert tip

The key to a delicious lecsó is the preparation of your vegetables. Ensure that your tomatoes are cut into large cubes, around 1 inch in size, and do not chop your peppers too small. This way, they will keep their shape and not become mushy during the cooking process, giving your lecsó a perfect, hearty texture.

🔄 Variations

If you like spicy food, consider adding some hot chili peppers. They will not only bring the heat but also add a pop of color to your dish.

If you are a fan of a smokier flavor, consider adding some smoked paprika along with the sweet paprika. This will give the dish a more intense smoky flavor and take it to the next level, especially if you are skipping the liquid smoke.

🥣 Serving ideas

Lecsó is a versatile dish that can be enjoyed in many ways. We usually eat it as a light lunch or dinner with maybe only a crusty slice of bread on the side. However, if you want to add something and still keep it authentic, we recommend two things.

One traditional way to enjoy lecsó is to make scrambled eggs or omelets or fried eggs. Since we are a vegan blog, we’d like to mention meatless options like tofu scramble, chickpea flour omelet, vegan fried eggs, vegan frittata, savory vegan French toast, and so on.

Another popular option is to serve lecsó with grilled or roasted sausages (“kolbasz” in Hungarian). Obviously, you can also use vegan sausages for a plant-based twist.

Red and yellow veggie stripes on a brown plate from above

❄️ Storing tips

Storing and reheating lecsó is a simple process that does not compromise the flavor or quality of the dish.

To store any leftovers, allow the dish to cool completely. Once cooled, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 3-4 days.

I do not recommend freezing this dish, as the texture of the vegetables, particularly the peppers, can become quite mushy after thawing. However, if you do not mind the change in texture, it is safe to freeze for up to 3 months.

To reheat, simply transfer the desired portion into a saucepan and warm it over medium heat, stirring occasionally, until it is heated evenly. If you have frozen the dish, make sure to thaw it completely in the refrigerator before reheating.

Red and yellow veggie stripes in a red stew in a red and white pot.

🤔 FAQs

Can I use a different type of paprika?

Yes, you can. If you cannot find Hungarian sweet paprika powder, you can use regular paprika. However, the flavor will not be the same, but it is the closest alternative.

Why is my lecśo watery?

If your lecsó turns out watery, it is likely because the tomatoes released too much liquid. To fix this, you can continue cooking it without the lid until the excess liquid evaporates.

Can I add other vegetables to this recipe?

Absolutely. Lecso is a versatile dish, and you can add other vegetables like mushrooms, zucchini, or even potatoes. Just keep in mind that the cooking time may vary depending on the vegetables you add.

What type of peppers should I use?

The traditional Hungarian lecso is made with banana peppers or wax peppers. However, if you cannot find these, you can use bell peppers. The important thing is to use a mild, sweet variety of peppers for the authentic lecśo flavor.

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Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

Lecsó (Hungarian Pepper Stew)

Nandor Barta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course Main Course, Side Dish

Servings 2 servings

Calories 139kcal

Ingredients

▢ 1 Tbsp Coconut oil in place of lard▢ 1 Onion (large)▢ 2 cloves Garlic▢ 4 Tomatoes (large) see Notes for types we recommend▢ 3 Pepper see Notes for types we recommend▢ 2 tsp Hungarian sweet paprika powder▢ ½ tsp Liquid smoke optional – if you want to replicate the taste of cooking in a cauldron▢ Salt and Pepper to taste

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Instructions

Preparing the ingredients

Peel and chop onion and garlic.

Wash and cut tomatoes first into wedges, then cut it half or third. You need to end up with pieces in the size of 1 inch (1-1,5 cm) cubes.

Wash and slice peppers. First, cut them in half, and remove the seeds and the stem. Lay it on the cutting board and slice vertical stripes. Now, cut the stripes in half horizontally, so you have 2-3 inch long (3-4 cm) stripes. If you use the original wax or banana pepper, you can slice them as rings.

Cooking lecso

Heat your stockpot or a Dutch oven to medium heat and add coconut oil.

Add chopped onion, stir and cook for 2 minutes.

Add chopped garlic, stir and cook for a minute.

Add sliced peppers, salt, and black pepper. Stir until combined.

Add chopped tomatoes and sweet paprika powder. Stir until combined.

Cover it with a lid and cook it on medium heat until it is boiling.

Remove lid, stir and cook for 6-8 minutes until the tomatoes are mushy and there are juices. (You can now add the optional liquid smoke if you want). Ready to be served!

Notes

Okay, so you might think it is redundant to highlight how to choose a tomato or a pepper. However, this recipe has only a few ingredients, so choosing the right tomato and pepper is essential. As if you would like to make an authentic lecsó.

Tomato: You need large, juicy tomatoes like Beefsteak and Heirloom Tomatoes. The most important vegetable as there is no sauce or veggie broth, the juiciness of your dish depends on your choice of tomatoes. Cherry or cocktail tomatoes are not ideal as they are more skin than flesh. The traditional way is to use fresh, juicy, ripe tomatoes, but we understand that it is not always possible to get hold of them. You can use chopped canned tomatoes (not tomato sauce or tomato paste), so you have a bit of a chunky texture. Pepper: The authentic dish is made of Hungarian wax pepper or banana peppers (the sweet kind) or in combination with some hot peppers. However, using bell pepper can give you a similar result. You just need to cook the stew longer, as bell pepper tends to be thicker than wax pepper. With the same cooking time, the bell pepper may remain uncooked and too crunchy. Red, yellow, and green are all game. Onion: It is not the dish to substitute it with leeks, shallots, or spring onion. Red or yellow onion full stop. How spicy should it be? – Depending on how hot and spicy you prefer your soup, you can add chili powder or sriracha or freshly chopped raw chili peppers beside the sweet paprika powder. In Hungary, we use Eros Pista, a roughly pureed hot paprika and nothing else. Why coconut oil? – The traditional way is to make the base for cooking onion and garlic with lard. As we eat vegan, the closest alternative is coconut oil. Why? It gives a texture similar to lard.