Here’s a classic and vibrant Hungarian dish: Lecsó 🇭🇺, often called the Hungarian Ratatouille or Pepper-Tomato Stew. It’s colorful, rustic, and full of the rich flavors of late-summer vegetables. This version is based on traditional Hungarian cooking — like what you’d find on The Bossy Kitchen or in home kitchens across Hungary.
🍅🌶️ Lecsó – Hungarian Pepper-Tomato Stew
This comforting and flavorful stew is made with Hungarian wax peppers, tomatoes, and onions, and it’s often enriched with smoked sausage or eggs. It’s simple, satisfying, and totally addictive.
📝 Ingredients (Serves 4)
2 tablespoons sunflower oil, lard, or bacon fat
2 large onions, sliced
5–6 Hungarian wax peppers, sliced into rings (or banana peppers if not available)
3–4 ripe tomatoes, peeled and chopped (or use canned if off-season)
1–2 cloves garlic (optional, not traditional but tasty)
1 tablespoon sweet Hungarian paprika
Salt and pepper, to taste
Optional:
½ lb (225 g) smoked sausage (e.g. Hungarian kolbász or kielbasa), sliced
2–4 eggs, lightly beaten (for a scrambled-style version)
