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+ servings

Lecso, Hungarian Lecso

0 from 0 votes
Prep Time 20 mins
Cook Time 18 mins
Total Time 38 mins
Course Appetizer, Main Course
Cuisine Hungarian
Servings 4 servings


  • 1 ½ lbs. (700 g) onions, finely chopped
  • 2 ¼ lbs. (1 kg) green peppers (see recipe for tips)
  • 1 lbs. (500 g) ripe tomatoes
  • 1 tsp paprika
  • 1/8 tsp (large pinch) ground pepper
  • 3 oz (90 g) good-quality speck + 1 tbsp quality fat/lard + 5 tbsp oil (or 10 tbsp vegetable fat for vegetarians and vegans)
  • 1 tsp salt


  • Prepare your vegetables. Finely chop onions; Remove green peppers' core, and cut them into 1/5 – 2/5 inch (5 – 10 mm) slices; Peel your tomatoes, remove stems and dice them.
  • Cut your speck into strips. Render fat in a large pot, adding some more fat or oil. Skip this step for a vegan or vegetarian lecso and use vegetable oil instead.
  • Start steaming your onions over high heat. Add salt at the beginning so that it can release moisture. Continue to cook for about 6 minutes, until translucent.
  • Add green peppers. Mix thoroughly, stir occasionally and cook for about 6 minutes over medium-high heat.
  • Take your pot off the heat. Add paprika and ground pepper, stir and put back on the stove.
  • Add tomatoes, stir.
  • Cook over medium-low heat for about 4 minutes.