Lecso (lecho or IPA: lɛtʃoʊ) is a typical Hungarian dish that consists of tomatoes, onions, peppers, and sausage. We love to have it when my grandmother (a Hungarian) comes to visit because she can get some amazing Hungarian sausage from a butcher near where she lives.
This is a simple set-it and let-it-cook dish once you’ve done all the chopping, which isn’t really all that much. It has great flavor but isn’t too spicy. Served with boiled potatoes, a slice of seeded rye bread, and a slather of dijon mustard for dipping (if that’s your thing), it makes a wonderfully hearty mid-winter meal. We often make it at family gatherings in the summer too, but I definitely prefer it as a winter dish.
a recipe from my grandmother
1 tomato per person (large dice)
2 green peppers per person (large dice)
1/2 large onion per person (large dice)
1-2 Hungarian debreczeni or other mild smoked sausages per person
1 TBS paprika
Heat some vegetable oil in the bottom of a large stock pot. Saute all the veggies, starting with the onion. Once the onion is sauteed, remove from heat and add the paprika. Turn the heat back on and add the green peppers and some salt (but not as much as you think you’ll need). Cook this on medium-high heat until peppers are soft to a knife pierce and reduced in bulk by about 1/3. Add the tomatoes and more salt (this is the last of it). Cook covered over medium heat until the tomatoes have lost their shape. Add sausage, making sure that they are submerged in the liquid the vegetables have created. Cook for 30 minutes on medium heat, uncovered if you think there is too much liquid (there usually is). The final consistency should have some broth but not be too soupy.
Serve with boiled potatoes and rye bread!