Traditional Hungarian Lecsó: Summer Pepper, Tomato and Onion Stew
Hungarian lecsó slowly cooks onions, pale wax peppers and ripe tomatoes in lard until silky but still recognizable. Paprika seasons the vegetable stew; sausage or egg are optional household variations.
Plan and shop
Save this recipe for real-life cooking
Build a local shopping list or place this recipe into a weekly meal plan. No account is required.
Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Melt the lard and soften onions over medium heat without crisping them. If using sausage, brown its slices briefly and reserve.
- 2
Remove the pan from heat and stir in paprika. Immediately add wax peppers and salt, return to heat, cover and cook 10 minutes.
- 3
Add tomatoes and hot pepper. Simmer uncovered 20–25 minutes until juicy and tender but not puréed.
- 4
Return sausage if using and warm through. Adjust salt; serve while the peppers retain some shape.
Cook notes
Tips
Use long, pale Hungarian wax peppers rather than mixed sweet bell peppers.
Lard or bacon fat gives the traditional savoury base.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Lecsó in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze in a suitable container for up to 2 months.
Substitutions
- Mild banana peppers are the closest substitute for Hungarian wax peppers.
What to Serve With
- Serve with white bread, or alongside eggs, rice or sausage.
Common Mistakes
- Do not use olive oil as the defining fat.
- Do not drown the vegetables in stock.
- Do not cook the peppers into an indistinct purée.
Recipe FAQ
What is Lecsó traditionally served with?
Lecsó is often enjoyed with crusty bread or served over rice.
Can Lecsó be made ahead of time?
Yes, Lecsó can be made ahead and stored in the fridge for a few days. Reheat before serving.
Is Lecsó spicy?
No, Lecsó is not typically spicy, but you can add chili peppers if you prefer some heat.
Kitchen tools
Helpful Tools for This Recipe
A light, editable placeholder for future partner recommendations. No real affiliate links are enabled yet.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
Some links may be affiliate links. As an Amazon Associate or partner, we may earn from qualifying purchases when enabled. Read the Affiliate Disclosure.
Cook along weekly
Want more illustrated recipes like Traditional Hungarian Lecsó: Summer Pepper, Tomato and Onion Stew?
Join the World Recipe Letter for global home-cooking ideas and visual recipe guides.
Join the World Recipe Letter
Get 5 illustrated recipes every week.
No account needed. Unsubscribe when email delivery is connected.
Cook next
You might also like
More flavors from the same country or nearby pantry style.
Traditional Hungarian Gulyásleves: Beef and Vegetable Goulash Soup with Paprika, Caraway and Csipetke
Magyar gulyásleves is a paprika-red Hungarian cattle-herder’s soup: tender beef, onion, root vegetables and potatoes visibly surrounded by abundant clear red broth, finished with sparse rice-grain-size hand-pinched csipetke. It is a brothy soup, never a thick stew or a bowl crowded with large dumplings.
Traditional Hungarian Töltött Paprika: Meat-and-Rice Stuffed Peppers in Tomato Sauce
Hungarian töltött paprika fills pale Hungarian wax peppers with pork, beef and rice, then gently cooks them on the stovetop in a smooth, lightly sweet tomato sauce. The rice remains enclosed in the peppers; the serving sauce is smooth and contains no bed or scatter of loose rice. It is neither an oven-baked bell-pepper dish nor an herb-heavy Mediterranean version.
Traditional Hungarian Paprikás Csirke: Chicken Paprikash with Sour Cream and Nokedli
Paprikás csirke is classic Hungarian chicken paprikash: bone-in chicken braised with onion and sweet paprika, finished with a smooth sour-cream liaison and served with nokedli.