There are a few summer foods I always associate with long, sunny days – eating by the lake, hanging out at outdoor pools, grabbing a piece of fried hake or sweet corn on the cob. But when it comes to cooking at home, there’s one dish I always go back to: lecsó.
If ratatouille is the French summer classic, then lecsó is definitely its Hungarian cousin. The base ingredients are similar, but just like in France, everyone here has their own version – and everyone is convinced theirs is the real one.
My version of lecsó
This is how I learned to make it from my mom (who, in my opinion, is one of the best cooks in the world).
Traditionally, lecsó is a vegetable stew – so vegetarians, maybe look away for a second – but I like to add a bit of a twist. Instead of the usual sausage, I use chorizo for a deeper, richer flavor. And instead of regular oil, I go for coconut oil, which gives it a slightly different, almost exotic touch.
So yes, this is a Hungarian classic… with a tiny Caribbean detour.
Ingredients (for 2 people)
- 500 g sweet yellow Hungarian peppers, sliced into strips or rings
- 1 Hungarian (or green) chili pepper, sliced
- 300 g tomatoes, peeled and sliced
- 1 large onion, chopped
- smoked chorizo, sliced
- 2 tablespoons coconut oil
- 1 tablespoon sweet Hungarian paprika powder
- salt and black pepper to taste
How to make lecsó
- Start by chopping the onion – cubes or slices, whichever you prefer – and sauté it in coconut oil over medium heat, stirring continuously. (And a small tip: if you’re cooking for someone who loves hearty flavors, you can swap the oil for lard or add a bit of smoked bacon. It might increase your chances of a marriage proposal.)
- While the onion is cooking, prepare the tomatoes. I like to peel them – it’s not strictly necessary, but it makes the texture smoother. If you place them in hot water for a couple of minutes, the skin will come off easily.
- Once the onion turns soft and slightly golden, add the chorizo and let it cook for a few minutes.
- Then add the tomatoes first and let them cook down a little – this helps create that rich, slightly saucy base that lecsó is all about.
- After a few minutes, add the peppers and cook everything together for about 10 minutes.
- Now comes an important step: remove the pan from the heat before adding the paprika powder. This prevents it from burning and turning bitter. Stir in the paprika powder, then season with salt and black pepper.
- Add the chili pepper, cover the pan, and let it simmer on low heat.
Good lecsó takes its time – it’s one of those dishes that should be cooked slowly, with a bit of patience (and a bit of love).
How to eat it
Lecsó is perfect on its own, with a slice of fresh bread.
But you can easily take it to the next level:
- Add beaten eggs (1-2 per person) and cook it gently until it sets.
- Mix it with rice for a more filling version.
- Or go all in and serve it with nokedli (Hungarian dumplings) and a spoonful of sour cream on top.
Honestly, that last one is my personal favorite.
A little tip
If you’re visiting Hungary in the summer, you’ll often see lecsó on local menus – or even better, you might come across it at small festivals or outdoor events.
If you’d rather try it at a proper Hungarian restaurant, I recommend checking out my list of the best local spots – including Café Kör, where lecsó is, in my opinion, simply unbeatable.
It’s simple, seasonal, and very Hungarian.
Bon appétit – or as we say, jó étvágyat!
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