The Lecsó

According to Wikipedia Lecsó [ˈlɛʧoː] is a Hungarian thick vegetable ragout or stew which features green and/or red peppers and tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. For us Hungarians, Lecsó is much more than that, I would rather call it: the taste of home. There is a large variety of lecsó.

by @slowfoodiez

Lecsóhatározó by @slowfoodiez

You can prepare it with rice, with egg, with pasta pellets, with bacon drippings…etc. As we say: So many houses, so many lecsós. Lecsó can be served as a main dish or used as a base for other dishes, like meat stew. How to prepare? Remove the seeds and membranes and cut the green peppers into slices. Peel and dice the tomatoes. Cut the onion into rings and then cut the rings into halves. Dice the bacon and fry it in a saucepan. Add the onions. Add the paprika and stir in the tomatoes and the green peppers. When most of the water has evaporated lower the heat, cover and simmer until tender. Jó étvágyat! Bon appetit!




  • 2 1/4 lbs/1 kg bell
  • peppers (capsicum)
  • Generous I lb/500 g tomatoes
  • 1 large onion
  • 4 tbsp oil
  • 1 heaped tbsp
  • ground paprika
  • Salt

Infographic Pic from  @slowfoodiez ; Lecsó pic:




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