How to make the perfect leczo: A guide to variations

Leczo is one of those dishes for which the recipe is incredibly simple, but each of us makes it a little differently. It is based on seasonal vegetables that can be mixed in various proportions, and we also choose different additions. Until now, I thought leczo tasted best with sausage. Now, I also opt for a different kind of meat.

Hungarian cuisine is famous for this dish. It requires vegetables that are easily available this time of year, practically cooks itself, and has an exquisite taste. All of this makes it perfect for eating at the end of summer. You can prepare it a little differently each time.

The Hungarian, or original, lecsó, does not resemble either soup or vegetables in sauce. It's a thick, aromatic dish. Traditionally, it consists only of onions, peppers, and tomatoes, which are not overcooked. They are stewed and fried in such a way that they remain firm. This is largely ensured by the fat used by Hungarians when preparing leczo. They fry the vegetables in lard. If you avoid this fat, you can substitute it with oil. The classic addition to leczo is sausage, preferably paprika sausage. It suits this combination of vegetables, but let's not hide it; it makes the dish heavier.

Lighter version of leczo? Opt for a different meat addition. Instead of sausage, use much more delicate chicken. Poultry also pairs well with peppers, especially white ones, which are recommended for leczo. However, it is also worth adding vegetables in other colours, such as red, green, and yellow. This will deepen the dish's flavour. There is nothing stopping you from using both sausage and chicken for leczo. Leczo is ideal for culinary experiments. There is no chance that something will go wrong. It's just that often, before you know it, you already have a full pot of leczo.

Ingredients:

• 250 grams of chicken meat, thighs or breasts,
• 200 grams of smoked sausage, optional,
• 4 tablespoons of vegetable oil,
• 4 peppers in various colours,
• 1 onion,
• zucchini, optional,
• 4 cloves of garlic,
• 3 bay leaves,
• 1 tablespoon of sweet paprika,
• 500 millilitres of tomato puree (passata),
• 200 millilitres of water,
• Salt and pepper to taste.

Instructions:

1. Cut the chicken into cubes, season with salt and pepper, and fry in half of the heated oil. Transfer the meat to a plate. In the remaining fat, fry the sausage cut into slices. Transfer to the plate with the chicken.
2. In the other part of the oil, fry the vegetables. Start with the onion cut into half-slices, then when it softens, add the diced pepper. Lastly, add the zucchini, and after a moment, the garlic cut into slices. Add the spices, fried chicken and sausage, tomato puree, water, and season with salt and pepper.
3. Simmer on low heat for about 30 minutes.