How to make Hungarian Lecsó


In this post, I am going to share one of my favorite Hungarian summer dish recipes with you. It is called lecsó in Hungarian.

“Lecsó is a Hungarian thick vegetable ragout or stew which features explicitly yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, Slovak, and Former Yugoslavian cuisine and is also very common in Poland, Austria, and Israel.

Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which is in season August–October which is also when field tomatoes are at their best. Other recipes suggest using both bell pepper and banana pepper as alternatives.”

It exists in various forms in Hungarian cuisine. You can add eggs, cooked rice, sausages to your lecsó. You name it. It is an excellent, cheap, relatively low-effort summer dish. But super delicious and comforting. You can eat it on its own, or pair it with grilled meat, or with rice. However, you wish.

This is my Godfather’s recipe and let me tell you it is my favorite lecsó recipe.

For other lunch ideas click here.

Happy cooking! Jó étvágyat!

Let me know if you try this recipe…you can use #cutecuisine on Instagram. Let us connect. 🙂

How to make Hungarian Lecsó


  • 1 kg yellow onions (2,2 lbs)
  • 2 kg (4,4 lbs) Hungarian yellow wax pepper
  • 2 kg (4,4 lbs) ripe tomatoes
  • 2 teaspoons salt
  • 5-6 tablespoons sugar
  • 1 dl vegetable oil or lard


  1. Peel and chop up the onion.
  2. Wash and stem the peppers, then chop them.
  3. Put the tomatoes in hot water for about 1 minute. It makes the peeling process easier. Peel them, cut out the stem end and chop them as well.
  4. In a large skillet add the onions and the salt. Sauté the onion in vegetable oil or lard over medium heat until translucent / a few bits slightly golden.
  5. Add chopped tomatoes and sweet paprika powder. Stir until combined. Cook on medium heat until the tomatoes are mushy and there are juices.
  6. Add the chopped peppers and sugar to taste. Stir to combine and stir occasionally.
  7. Cook until the peppers are soft and most of the liquids evaporated, the stew thickened.

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