Hungarian Lecho with smoked sausage - ReCiPes
Hungarian Lecho with smoked sausage

Lecho is a popular Hungarian dish. But in addition to the traditional products that are included in the recipe, the housewives can complement the taste with their favorite foods and additives to make the dish home and family.

Complexity: simply
Kitchen: Hungarian cuisine


  • bell pepper red
    1 kg
  • tomatoes
    700 g
  • bulb onions
    2 heads
  • vegetable oil
    5 tbsp
  • half-smoked sausage (spicy)

  • ground black pepper
  • ground paprika
  • garlic
  • greenery
  • sugar
  • salt
Bell pepper


  • The Hungarian lecho recipe includes traditional tomatoes, sweet peppers, onions. It is necessary to peel the tomatoes. To do this, cut them with a cross and pour over boiling water. After 2 minutes, you can easily remove the hard peel, and cut the pulp into pieces, removing the seeds.
  • Wash sweet peppers, core and cut into small strips or squares. Cut the peeled onions into rings and fry in vegetable oil (lard). Fry over high heat so that the onions are quickly fried, at this time add pepper and add a spoonful of tomato paste.
  • Stew until the pepper is soft. Then pour the tomato and simmer for 20 minutes over a very low heat. Salt and pepper. If the hostess prefers a hearty lecho, then you can pour half a glass of rice and stew it with vegetables. Pour chopped herbs and crushed garlic 10 minutes before turning off.
  • Simmer until tender. The consistency is controlled by adding tomato juice or vice versa by evaporating it. Before turning off, add smoked sausage or sausages to the lego chopped. Finish the Hungarian with smoked sausage and bring to the table.
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