Introduction
I love to prepare Lecsó in the summer when my fresh tomatoes, bell peppers, and courgettes are ripening in the garden. This vibrant Polish Lecsó recipe features a delicious blend of smoked sausage, Hungarian paprika, and seasonal vegetables, perfect for a flavorful one-pot meal. For a vegetarian option, simply omit the sausage and enjoy this classic Eastern European dish as a healthy, gluten-free dinner. Whether served with crusty bread or over pasta, this easy, comforting recipe is a true summer favorite in my kitchen!
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What is Leczo?
Leczo (or Lecsó in Hungarian) is a traditional Central European stew made from a base of peppers, tomatoes, onions, and sweet paprika. Often enriched with smoked sausage for added depth, this dish is known for its vibrant colors and rich, comforting flavors. The stew is slowly simmered and reduced, allowing the liquid to evaporate and the flavors to intensify, creating a delicious, hearty meal that celebrates fresh, seasonal vegetables and the distinctive taste of sweet paprika.
The Best Paprika for Leczo: Hungarian Paprika
Paprika, an essential spice in Leczo, comes from the dried red fruits of specific varieties of the Capsicum annuum plant, particularly the Hungarian sweet paprika types such as Balalaika. These varieties are known for their larger, sweeter, and more intensely red fruits, which provide the rich color and depth of flavor that define authentic Leczo.
To grow your own paprika peppers, you can find seeds labeled as ‘Hungarian Paprika Pepper’ or ‘Sweet Paprika Pepper’ from specialty seed suppliers, gardening centers, or online stores. Companies such as Baker Creek Heirloom Seeds, Seed Savers Exchange, and Johnny’s Selected Seeds often offer high-quality seeds for these specific varieties.
When it comes to buying paprika for cooking, Szeged is widely regarded as the best brand of Hungarian sweet paprika. Produced in the town of Szeged, Hungary, this paprika is known for its unparalleled quality, vibrant color, and robust flavor that ranges from sweet to mildly spicy. Szeged paprika is made from carefully selected peppers grown in the fertile soils of the region, where the unique climate and traditional drying methods combine to create a distinctive, aromatic spice.
You can find Szeged Hungarian sweet paprika in most grocery stores, specialty spice shops, or online retailers like Amazon and Penzeys Spices. Choosing Szeged paprika ensures you are using the finest quality paprika, which will enhance your Leczo with its rich, authentic flavor, paying homage to the dish’s heritage.
Using Fresh Tomatoes in Leczo
For the best flavor and texture in your Leczo, using fresh, ripe tomatoes is highly recommended. To prepare them, start by placing the tomatoes in a large bowl and pouring boiling water over them until they are fully submerged. Let them sit for a few minutes—this process helps loosen the skins, making them much easier to peel. After a few minutes, carefully remove the tomatoes from the hot water and allow them to cool slightly. The skins should peel off effortlessly, leaving you with juicy, skinless tomatoes ready to be chopped and added to your stew.
While fresh tomatoes provide a natural sweetness and vibrant flavor that elevate the dish, you can use canned chopped tomatoes as a substitute. However, canned tomatoes are typically more acidic and lack the natural sugars and complex flavors of fresh ones. To balance their acidity, consider adding a bit of sugar to the recipe. This adjustment will help bring out a richer, more balanced taste, closer to what you would achieve with fresh tomatoes.
Using Smoked Sausage in Leczo
Smoked sausage is a traditional addition to Leczo, bringing a deep, smoky flavor that enhances the dish’s richness and heartiness. Varieties like Polish kiełbasa or Hungarian kolbász are ideal, as they are seasoned with spices and smoked over wood, giving them a distinctive taste and aroma. The sausage adds both flavor and a satisfying, savory texture to the stew.
When choosing a Polish kiełbasa for your Leczo, consider these popular types:
- Kiełbasa Podwawelska: A lightly smoked, garlic-flavored sausage with a mild taste, perfect for stews like Leczo.
- Kiełbasa Toruńska: A coarsely ground sausage with a slightly smoky flavor and a hint of marjoram, which adds complexity to the dish.
- Kiełbasa Krakowska: A firmer sausage, known for its robust, smoky flavor and distinct seasoning; it holds up well in stews and provides a hearty texture.
To prepare Leczo with smoked sausage, slice it into bite-sized pieces and brown them in a pan until caramelized. This step releases the flavorful fat and infuses the dish with a smoky depth. The sausage is then simmered with tomatoes, peppers, and onions, allowing all the flavors to meld together beautifully.
If you prefer a lighter or vegetarian version, you can omit the sausage and use smoked paprika to replicate the smoky flavor traditionally provided by the sausage. Additionally, lard can be used instead of vegetable oil for a more authentic, rich taste, as it was traditionally used in Hungarian kitchens. You could also add pancetta for a slightly different take, bringing its own unique saltiness and a hint of smokiness to the dish.
Adding Courgettes to Your Leczo
If you have courgettes (zucchini) available, especially when they are abundant in the garden, they make a wonderful addition to your Leczo. I love to add them when they’re in season, as they bring a light, slightly sweet flavor and a delicate texture that complements the stew’s rich, smoky base.
To prepare, simply dice the courgettes and add them to the pan after sautéing the onions and peppers. They will soften as the Leczo simmers, absorbing the flavors of the tomatoes, paprika, and any sausage or other seasonings you use. Courgettes also add extra nutrition and make the dish even more colorful and vibrant.
Including courgettes is an easy way to incorporate more fresh vegetables into your meal while enhancing the overall flavor and texture of this comforting stew.
Step-by-Step Recipe for Leczo with Smoked Sausage:
Leczo with Smoked Sausage recipe (Lecsó Recipe)
Equipment:
- Large Pan or Skillet For browning the sausage and sautéing the vegetables.
- Large Pot or Dutch Oven To simmer the Lecsó and combine all ingredients.
- Cutting Board For chopping the sausage, vegetables, and garlic.
- Chef's Knife To dice onions, peppers, zucchini (optional), and slice the garlic.
- Wooden Spoon or Spatula For stirring the ingredients and preventing them from sticking.
- Measuring Spoons and Cups To measure spices, oil, sugar, and stock accurately.
- Lid for the Pot To cover the pot while simmering, helping retain moisture and flavors.
Ingredients:
- 500 g Toruńska or Podwawelska Polish smoked sausage - diced
- Olive oil - for frying
- 1 large onion - finely diced
- 4 garlic cloves - finely diced
- 3 bell peppers - diced
- 1 kg fresh tomatoes - chopped (or 800g canned chopped tomatoes as a second option)
- 100 ml of vegetable or chicken stock
- 2 tsp of sugar - omit if using in-season tomatoes
- 3 tsp of Hungarian paprika
- 1 zucchini - optional, diced
- 1 tsp chili flakes - optional
- 1 tsp marjoram - optional
- Salt and black pepper - to taste
Instructions:
- In a pan over medium heat, brown the diced sausage on all sides. Once browned, transfer most of the sausage to a separate pot, reserving a few pieces for garnishing later.
- In the same pan, add 1 tablespoon of olive oil and sauté the finely diced onion until it becomes translucent. Then incorporate the finely diced garlic and sauté for an additional 2 minutes. Transfer this mixture to the pot with the sausage.
- Sauté the diced bell peppers in the pan until they attain some colour but remain firm to the touch. If using, add the diced zucchini and sauté for a few minutes until slightly softened. Transfer the majority to the pot, setting aside a few pieces for garnish.
- In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the Hungarian paprika and optional chili flakes, frying briefly for 1-2 minutes to release their fragrant aromas. Be cautious to prevent burning. Once aromatic, transfer this spice mix to the cooking pot.
- Add the fresh chopped tomatoes (or canned tomatoes), stock, sugar, and optional marjoram to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for 20 minutes, stirring occasionally.
- After the initial 20 minutes, remove the lid and continue to simmer for another 20 minutes to reduce the liquid. Stir occasionally to prevent sticking. As the liquid evaporates, the flavors will concentrate and intensify. Taste the dish during this phase and adjust the seasoning as needed, adding more salt, pepper, or spices to suit your preference.
- Check for final seasoning adjustments. Serve hot, with a side of sourdough bread or on pasta.
Nutrition:
A Few Words from the Chef
Cooking this Hungarian Lecsó is a journey into rich flavors and comforting tradition. The beauty of this dish lies in its versatility—you can experiment with different ingredients, adjust the spices to match your taste, or try some of the variations I’ve suggested. Whether you stick to the classic recipe or add your own twist, each version of Lecsó brings its own unique warmth and character to the table, turning every meal into a special occasion. The joy of cooking comes from these small adjustments and personal touches, so feel free to make this Lecsó truly your own!
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Zuccini is mandatory not optional for lecho 😁
True xD