Hungarian · Main course · SAMPLE RECIPE
Lecsó · Hungarian pepper & tomato stew
Sweet peppers collapse into ripe tomatoes and soft onions in this sunny Hungarian vegetable stew. A simple panful with rich juices for soaking up.
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A NOTE FROM THE KITCHEN
Sweet peppers make the difference.
Choose sweet Hungarian-style pale peppers or cubanelles where available. Sweet yellow and red bell peppers also work, though their thicker flesh needs a little longer. This meatless version has no sausage or egg; bread or rice is an optional accompaniment made separately.
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Lecsó · Hungarian pepper & tomato stew
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BEHIND THE DISH · Hungarian summer cooking
Lecsó · Hungarian pepper & tomato stewBeyond the plate.
Peppers, onions, and tomatoes soften into a bright dish that can stand alone or accompany a larger meal.
ORIGINS & EVOLUTION
A familiar pepper-and-tomato combination.
Lecsó belongs to Hungarian home cooking and has many household versions. Its basic vegetable combination stays recognizable even as cooks add eggs, sausage, or rice.
CULTURAL CONTEXT
A useful dish when produce is plentiful.
Sweet pale peppers and ripe tomatoes are particularly suited to this preparation. The vegetables provide both the substance and the juices, making a simple panful feel generous.
AT THE TABLE
A meatless version for this table.
We keep the ingredient list short and cook the peppers until tender while retaining their shape. Bell peppers are an accessible substitute, though their thicker flesh changes the cooking time and texture.
What else sounds good?
There’s a little more inspiration in the kitchen.
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