Name: Lecsó (Hungarian Pepper–Tomato Stew) — bogrács (open‑fire) method
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 3 tbsp sunflower oil; 2 piece yellow onion; 4 piece bell peppers; 1.2 kg ripe tomatoes; 2 tbsp sweet Hungarian paprika; 1 tsp fine salt; 0.5 tsp freshly ground black pepper; 1 cup water; 15 g fresh parsley; 200 g smoked sausage (kolbász); 1 tsp smoked paprika

Method

Build a fire and let it burn down to steady medium coals suitable for a bogrács (cauldron) or for heating a heavy Dutch oven on a grill.
If using a gas grill, set up for medium indirect heat; if using a Dutch oven, preheat it over the coals so it’s hot but not flaming.
Slice the onions into 1/3‑inch rings.
Keep slices even so they soften at the same rate.
Seed and cut the peppers into 1‑inch strips.
Wear gloves if using hot peppers and avoid touching your face.
Core and chop the tomatoes into rough 1‑inch pieces (or crush canned tomatoes by hand).
Set your bogrács or heavy pot over the coals and add the sunflower oil; let the oil warm until it shimmers.
Add the sliced onions to the hot oil and sauté, stirring occasionally, until translucent and starting to color.
Aim for a light caramel—this builds sweetness for the stew.
Add the pepper strips and a pinch of salt; continue to sauté, stirring, until the peppers begin to soften.
Remove the pot from direct high heat (or lift it slightly off the coals), add the sweet Hungarian paprika and stir it into the vegetables quickly to coat.
Paprika burns easily—add it off high heat and stir immediately.
Stir in the chopped tomatoes and the cup of water, return the pot to the heat and bring to a gentle simmer.
Let the lecsó simmer uncovered, stirring every 5–7 minutes, until the tomatoes break down and the mixture is thick but saucy.
Total simmer time will depend on tomato juiciness—cook longer for a thicker, stew‑like lecsó.
If using smoked sausage or smoked paprika, stir them in now and warm through for 3–5 minutes.
If you added sausage, taste and adjust salt because kolbász can be salty.
Taste and season with additional salt and black pepper if needed, remove from heat, and sprinkle with chopped parsley before serving.
Serve hot with thick country bread, rice, or spooned over fried eggs.

Worth knowing

Use very ripe summer tomatoes for the best flavor; if tomatoes are unripe, add a teaspoon of sugar to balance acidity.
If you don’t have a bogrács, use a heavy Dutch oven or cast‑iron pot on a grill or over coals—the technique is the same.
For a richer version, finish with a knob of butter or a spoonful of sour cream (note: adds dairy).
Lecsó keeps and improves slightly after a day; refrigerate and gently reheat on low heat.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Ingredients

Method

Worth knowing

Make it yours

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