Sausage Leczo / Lecso (Hungarian Vegetable Stew)

Sausage Leczo / Lecso (Hungarian Vegetable Stew) - only 5 ingredients and a great use for your summer vegetables! Full of tomatoes, green peppers and onion!

Course Soups

Cuisine Hungarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 316kcal

Author Jenny Bullistron

Ingredients

2 pounds tomato
2 pounds green pepper
1 large yellow onion
32 ounces smoked Hungarian sausage cut into ½ inch rounds
paprika to taste

US Customary - Metric

Instructions

Cut your vegetables. The tomatoes should be cut into wedges, the green peppers should be cut into strips with seeds discarded, and the onion should be cut into 6-8 wedges (depending on how large your onion is.)
Put the tomatoes, green pepper and onion into a large soup pot. Set heat to medium and cover the pot. Stir occasionally. After 30 minutes, add the sausage.
Cook for at least 30 more minutes. Soup is done when the vegetables are tender and a vegetable broth has developed.
Add paprika to taste. We add tablespoons; you should adjust to your personal palette.

Notes

If you can't find Hungarian sausage, substitute with Polish sausage.

Optional: Fry sausage rounds before adding to soup pot.

The recipe below is my family's recipe: if you think I made it wrong, included or omitted an ingredient, remember, this is how my family makes lecsó. Your family may make it differently, and that's great - that's the beauty of food.

Nutrition