Lecsó is a beloved Hungarian summer stew that perfectly captures the essence of the country's fresh produce and love for paprika. This colorful dish is Hungary's answer to French ratatouille, featuring a harmonious combination of sweet bell peppers, ripe tomatoes, and onions slowly simmered to create a rich, flavorful vegetable medley.

The origins of lecsó can be traced back to the Balkans, likely influenced by Serbian đuveč and Bulgarian gjuvech. It became popular in Hungary during the early 20th century and has since evolved into a distinctly Hungarian dish, characterized by the generous use of Hungarian paprika which gives it its signature color and flavor.

Making authentic lecsó is surprisingly simple, though every Hungarian family has their own special version. The key lies in the sequence: onions are first sautéed until translucent, followed by peppers which are cooked until they begin to soften. Tomatoes are added last, and the mixture is left to simmer until it reaches a stew-like consistency. The magic happens when the vegetables release their natural juices, creating a rich sauce that's enhanced by the sweet-spicy notes of Hungarian paprika.

While the basic version is vegetarian, lecsó is incredibly versatile. Many households add beaten eggs at the end, creating a heartier dish perfect for breakfast. Others might include Hungarian sausage (kolbász) or smoked bacon (szalonna) for extra flavor. Some variations include rice or serve it over noodles, transforming it from a side dish to a main course. Modern interpretations might add zucchini, eggplant, or even mushrooms.

In Hungary, lecsó is particularly popular during late summer and early autumn when peppers and tomatoes are at their peak. It's often served as a main dish for lunch or dinner, typically accompanied by crusty white bread to soak up the flavorful sauce. During the harvest season, many families prepare large batches to preserve for winter, capturing the taste of summer in jars.

From a nutritional standpoint, lecsó is a healthy option, being naturally low in calories (around 150-200 calories per serving) and rich in vitamins C and A from the peppers and tomatoes. The basic version is vegan, gluten-free, and low in fat, though this can change with additions like sausage or eggs. The dish is also a good source of antioxidants, particularly from the paprika. Those watching their sodium intake should note that traditional recipes can be quite salty, but this is easily adjusted to personal preference.