Lecsó isn’t just a dish, it’s a season. You’ll find it bubbling in backyard gardens, camping pots, and small town kitchens once the summer sun hits Hungary. Bright peppers, juicy tomatoes, and smoky sausage all come together in one pan. It smells like home.

No one agrees on the exact recipe. Every region adds its own touch, but the base stays the same: peppers, onions, tomatoes, paprika, and fat.

What makes Lecsó special is its simplicity. These are cheap ingredients, available at every market. But when cooked right, they become rich and satisfying, especially when scooped up with fresh white bread.

Outside Hungary, you’ll rarely see it. It doesn’t make headlines like goulash, and it’s not the kind of dish restaurants export. But if you’ve ever tasted a good Lecsó in the middle of Hungarian summer, you won’t forget it.

This is food for sitting down with friends after a hot day. You don’t dress up for it. You grab a spoon and eat straight from the pan.

Lecsó Recipe: One Pan, Full Flavor

Serves 4

Ingredients

• 3 tablespoons of lard or vegetable oil
• 1 large onion, thinly sliced
• 2 cloves of garlic, chopped
• 4 sweet peppers (or typical Hungarian wax peppers, or so-called banana peppers, if you can find them in your shops)
• 3 ripe tomatoes, peeled and cut into chunks
• 150g smoked sausage, sliced (Debreceni if you’re in Hungary; kielbasa or any smoked sausage with paprika if you can find them in your shops). If you don't want to add sausage, just skip it. This dish is absolutely fine without it.
• 1 teaspoon sweet Hungarian paprika
• Salt and ground black pepper, to taste
• Optional: 2 eggs or a handful of cooked rice

Instructions

1. Heat the fat (lard or oil) in a big pan.
2. Toss in the onions. Stir now and then. Wait until they soften and start to brown just a little.
3. Add the garlic and the sausage. Let them fry together for a few minutes. The sausage should darken a bit and smell smoky.
4. Add the peppers. Stir well. Let them cook for five minutes. They should stay a bit firm.
5. Add the tomatoes. Right after, sprinkle in the paprika. Stir quickly. Don’t let the paprika sit too long or it’ll turn bitter.
6. Lower the heat. Put on a lid. Let it all bubble gently for about fifteen minutes. Stir once or twice if needed.
7. Taste and add salt and pepper. If you like, crack in two eggs and stir slowly. Or throw in some cooked rice at the end. You can also serve the rice on the side and add it on the plate, if needed.
8. Serve it hot. Best is to eat it with bread (ideally a crispy baguette).

Lecsó’s Roots and Regional Soul

Lecsó (say it like LEH-choh) has been part of Hungarian cooking since the 19th century, though its main ingredients were common even earlier. It likely took shape in the Great Hungarian Plain (a flat, rural region in the center and east of the country), where families relied on peppers, onions, and tomatoes from their own gardens. The dish was simple and fast, made in one pan, often over fire, and stretched easily to feed a crowd.

When paprika became a staple in Hungarian kitchens, Lecsó took on the flavor we know today. It started showing up in village homes, outdoor markets, and farmyards during the harvest months. Big enamel pans or iron pots would sit over wood fires while people worked nearby, checking in and giving the pot a stir now and then.

As the dish spread, different regions added their own twist. Some use hot paprika, others add eggs, rice, or pickled vegetables. The type of sausage changes from town to town, depending on the butcher.

What hasn’t changed is how it’s served. It still shows up on family tables in August, eaten outdoors or straight from the pot, when the peppers are at their best and the tomatoes almost fall apart from the heat.

What to Buy at a Hungarian Market

If you want to take a piece of this home, visit the local markets in Budapest or smaller towns like Eger or Szeged. Look for:

• Dried Hungarian paprika in cloth bags
• Homemade sausage, vacuum-sealed for travel
• Enamel pans, light and sturdy, perfect for stovetop Lecsó
• Pickled peppers or lecsó preserves in jars
• Wooden cooking spoons, often carved by hand
• Woven baskets or net bags, great for carrying produce and souvenirs

Vendors are friendly. Don’t rush. Ask them about their favorite way to make it. Some will swear by lard, others by goose fat. One might tell you to use spicy sausage, another might say skip the meat entirely. You might walk away with a story, a family recipe, or a tip you won’t find in any cookbook.

Staying Connected While Exploring Hungary

When you’re wandering through a market or looking for that one pepper variety you saw on a food blog, JetSet eSIM helps you stay on track.

With the Hungary JetSet eSIM, you can:

• Translate ingredient labels on the fly
• Follow your saved route to a food stall without losing signal
• Video call someone back home and show them your lunch
• Post a market-side skillet of Lecsó while it’s still steaming

There’s no need to search for a local SIM, no physical card to swap, and no worrying about roaming fees. You’re connected from the moment you land to the last bite of your Lecsó.