Hungarian Lecsó with Smoky Kolbász Sausage

Why You’ll Love This Recipe

• Peak-season peppers and tomatoes simmer into a silky, paprika-perfumed stew.
• Smoky kolbász adds richness and just the right amount of heat and depth.
• All in one pot with simple technique—weeknight friendly and company worthy.
• Perfect with a cool swipe of sour cream and thick slices of fresh bread.

Grocery List

• Produce: 2 large yellow onions; 2 lb Hungarian wax peppers or mixed yellow bell/banana peppers; 1.25 lb ripe tomatoes; 2 garlic cloves (optional); 1 small hot pepper (optional); flat-leaf parsley (optional)
• Dairy: Sour cream
• Pantry: Smoked Hungarian kolbász (12 oz/340 g); pork lard or sunflower oil; sweet Hungarian paprika; hot paprika or cayenne (optional); caraway seeds (optional); kosher salt; black pepper; sugar (optional); crusty bread

Full Ingredients

For the Lecsó

• 2 tbsp pork lard or sunflower oil (28 g lard or 30 ml oil)
• 12 oz (340 g) smoked Hungarian kolbász, sliced into 1/2-inch (1.3 cm) rounds
• 2 large yellow onions (about 1 lb/450 g), thinly sliced pole-to-pole
• 2 lb (900 g) Hungarian wax peppers or a mix of yellow bell and banana peppers, seeded and sliced into 1/2-inch strips
• 1.25 lb (570 g) ripe tomatoes, cored and chopped (peeling optional)
• 1.5 tbsp (about 12 g) sweet Hungarian paprika (Édesnemes)
• 1/4 tsp hot paprika or a small hot pepper, finely sliced (optional)
• 1/2 tsp caraway seeds, lightly crushed (optional)
• 1–1.5 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar (optional, balances acidity)
• Up to 1/4 cup (60 ml) water, as needed

For Serving

• Sour cream (tejföl), to taste
• Chopped flat-leaf parsley (optional)
• Crusty country bread or fresh white bread

Step-by-Step Instructions

Step 1: Prep the produce and sausage

Slice the onions and peppers, chop the tomatoes, and cut the kolbász into 1/2-inch rounds. Have paprika measured and ready. Choose a wide, heavy pot (about 5 quarts) to encourage even cooking and gentle reduction.

Step 2: Render the kolbász

Set the pot over medium heat. Add the kolbász and cook 3–5 minutes, stirring occasionally, until the edges are lightly browned and some fat has rendered. Transfer the sausage to a plate, leaving the flavorful fat in the pot. If the pot looks dry, add enough lard or oil to make about 2 tbsp fat total.

Step 3: Soften the onions

Add the onions and a pinch of salt. Cook over medium heat 8–10 minutes, stirring often, until soft, sweet, and just turning golden. If using, stir in the caraway and garlic during the last minute so they become fragrant without scorching.

Step 4: Add peppers and build body

Add the sliced peppers along with 1 tsp salt. Cover and cook 5 minutes to collapse them slightly, then uncover and cook another 5–7 minutes, stirring now and then, until the peppers are softened but still hold their shape. This step builds the stew’s base and releases pepper juices.

Step 5: Bloom the paprika off heat

Take the pot off the heat. Sprinkle in the sweet paprika (and hot paprika if using) and stir for 30 seconds to coat the vegetables. Blooming paprika off heat prevents bitterness and releases its deep, sweet aroma.

Step 6: Add tomatoes and gently simmer

Stir in the chopped tomatoes, sugar (if using), black pepper, and 2–4 tbsp water if the pot looks dry. Return to medium-low heat and simmer 12–15 minutes, stirring occasionally, until the tomatoes break down, the peppers are tender, and the sauce looks glossy and slightly thick. Adjust heat as needed to keep a gentle bubble.

Step 7: Finish with the kolbász and season

Return the kolbász and any collected juices to the pot. Simmer 5 minutes to meld flavors. Taste and adjust with more salt, pepper, or a splash of water for a looser stew. For serving, ladle into warm bowls and add a generous spoonful of sour cream. Sprinkle with parsley if you like, and pass plenty of fresh bread.

Pro Tips

• Use the best paprika you can find and store it airtight, away from heat. Bloom it off heat to protect its sweetness.
• Keep a 2:1 ratio of peppers to tomatoes for classic lecsó texture—soft but not soupy.
• A wide pot encourages evaporation and a glossy finish; if it’s watery, simmer uncovered for a few minutes.
• Hungarian wax peppers are traditional, but a mix of yellow bell and banana peppers works beautifully.
• Brown the sausage lightly; fully crisping can make it tough after simmering.

Variations

• Vegetarian Lecsó: Omit kolbász and use 3 tbsp oil. For protein, add a can (15 oz/425 g) drained white beans during the last 5 minutes.
• Tojásos Lecsó (with eggs): Beat 4 eggs with a pinch of salt. When the stew is finished, reduce heat to low and gently stir in the eggs until softly set, 1–2 minutes.
• Bacon-Boosted: Render 3 oz (85 g) diced smoked bacon before the onions, then proceed as written (you can still include kolbász for extra smokiness).

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed. Lecsó freezes well for up to 2 months; thaw overnight in the fridge and reheat gently. Add sour cream only at serving time, not before storing.

Nutrition (per serving)

Approximate values (without sour cream or bread): 490 calories; 17 g protein; 32 g fat; 25 g carbohydrates; 6 g fiber; 1,000–1,200 mg sodium. Values will vary with sausage brand and exact ingredients.