Lecsó or Letscho (pronounced LETCH cho) is a lovely thick vegetable ragout featuring peppers, onions, tomatoes, and paprika. This recipe is traditionally found in Hungary, Austria, Poland, Czech and further east in Europe, you can see variations in a number of countries such as Ratatouille in France and Shakshouka in Israel.
![Stacks of shiney red, green and yellow Hungaian Wax peppers in the Great Market Hall of Budapest. One or two of these will spice up your Lecsó](https://i0.wp.com/www.adynamiclife.co.za/wp-content/uploads/2020/10/peppers-1024x1019.jpg?resize=388%2C386)
Lecsó recipes can vary in heat depending on the peppers and the chilis used. This spicy sauce is excellent served with rice or crusty bread, as a vegetarian main dish or a hearty side accompanying fish, roast chicken, pork, or beef. Lecsó easily transitions between summer and winter seasons being served warm or cold and breaking away from tradition can offer a wonderful base for a plethora of additions.
![Large Paella style pans used to cook down peppers for Lecsó at a street fair in Budapest](https://i0.wp.com/www.adynamiclife.co.za/wp-content/uploads/2021/02/budapest-festival-letscho-cropped-2-1024x706.jpg?resize=612%2C421)
INGREDIENTS
![Ingredients for Hungarian Lecsó recipe: A collander filled with colorful peppers and small bowl with paprika, onion, garlic, and chili](https://i0.wp.com/www.adynamiclife.co.za/wp-content/uploads/2021/02/1614084052562-1024x766.jpg?resize=416%2C311)
- 6 peppers: a combination of red, yellow & green bell peppers, Hungarian wax peppers or banana peppers cored and sliced into medium size strips.
- 1 onion chopped
- 5 cloves garlic minced
- A few chilis minced
- 3 tbsp paprika smoked, sweet, or both
- 6 ripe tomatoes cored and chopped
- Olive oil
- Salt and Pepper to taste
EQUIPMENT
- Large pan or pot
METHOD
- Heat oil in pan.
- Add onion and sauté.
- Add garlic, chili, and paprika and stir until fragrant.
- Add peppers and sauté for a few minutes.
- Add tomatoes and cook until broken down and saucy roughly 30 minutes.
- Season to taste and dish out hot or let sit and serve cold.
![](https://i0.wp.com/adynamiclife.co.za/wp-content/uploads/2021/02/letscho-rotated-1.jpg?ssl=1&resize=2000%2C2000)
![](https://i1.wp.com/adynamiclife.co.za/wp-content/uploads/2021/02/1614084052553.jpg?ssl=1&resize=2000%2C2000)
![](https://i2.wp.com/adynamiclife.co.za/wp-content/uploads/2021/02/1614084052545.jpg?ssl=1&resize=2000%2C2000)
![](https://i2.wp.com/adynamiclife.co.za/wp-content/uploads/2021/02/1614084052537.jpg?ssl=1&resize=2000%2C2000)
Lecsó has such a delicious and wonderful base for creativity and variation, below are some additional options you can include to change it to your tastes and preferences.
Extra goodies:
Olives, Capers, feta, sour cream, basil, kielbasa, sausage, bacon, zucchini, eggplant, or crack a few eggs and bake them right in the sauce.
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