Cook this hearty Hungarian lecso stew
Lecso is a cherished Hungarian stew, brimming with the flavors of summer vegetables. Originating from Hungary, this comforting dish is enjoyed all year, especially during summer and early autumn when bell peppers and tomatoes are at their peak. This vegetarian and eggless stew is versatile, equally delightful on its own or as a side. Let's get cooking.
Gather the following ingredients
For this vegetarian lecso stew, gather two tablespoons of olive oil, three large thinly sliced onions, five bell peppers of various colors seeded and cut into strips, two diced large tomatoes, one teaspoon of sweet paprika (preferably Hungarian), and salt and black pepper to taste. You may also add a pinch of caraway seeds for a traditional flavor.
Prepare your vegetables
Start by washing all your vegetables thoroughly under running water. Peel the onions and slice them thinly. For the bell peppers, remove the seeds and slice them into strips approximately half an inch wide. Dice the tomatoes into small pieces to ensure they blend well into the stew. This preparation ensures your vegetables cook evenly and absorb all the flavors effectively.
Saute onions and peppers
Heat two tablespoons of olive oil in a large pot over medium heat. Add your thinly sliced onions to the pot first; saute them until they start to become translucent but not browned—this should take about five minutes. Then add your sliced bell peppers to the pot. Continue sauteing both onions and peppers together for another 10 minutes or until they begin to soften.
Add tomatoes and seasonings
Once your onions and peppers have softened, add diced tomatoes into the pot along with one teaspoon of sweet paprika. If you're using caraway seeds for an extra layer of flavor complexity, add them at this stage too. Season with salt and black pepper according to your taste preferences.
Simmer until perfectly cooked
After adding all ingredients and seasonings, reduce the heat to just below medium. Allow the mixture to simmer uncovered, stirring occasionally. Cook for 20-25 minutes until most liquid has evaporated and a thick stew consistency is reached. Adjust seasoning if necessary. Serve warm as is, or with crusty bread for a delightful dipping experience into this hearty vegetarian lecso stew.
