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    Home » Recipes » Hungarian Recipes

    Hungarian Lecho Recipe

    Published: Jun 27, 2022 · Modified: Jun 6, 2024 by Petra Kupská | Cook Like Czechs · 4 Comments

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    • 159shares

    Lecho is a classic summer recipe that makes perfect use of fresh peppers and ripe tomatoes from the garden or farmers' market when these vegetables are at their peak. Got a craving for lecho? Let’s cook it!

    Lecho served on a plate with sliced bread.

    Although the original recipe comes from Hungary, the dish is also popular throughout Central and Eastern Europe, especially in the Czech Republic or Poland. 

    MY TIP: Fan of European meals? Try Haluski, fried cabbage and noodles (it tastes fantastic!)

    ➜ Pronunciation

    The Czechs call this meal "lečo," the Hungarians "lecsó," and the Poles "leczo." Pretty similar, isn’t it?

    To give you an idea of how the Czech word "lečo" sounds in Czech, I have recorded a short audio clip for you.

    ➜ What is lecho?

    Lecho is a traditional Hungarian dish, prepared on an onion base of sweet peppers and tomatoes. The stewed vegetables are thickened with eggs. Small pieces of pan-fried sausage make a great addition to this recipe.

    Serve lecho as a light main course, it goes nicely with boiled potatoes or a slice of fresh bread.

    ➜ Ingredients

    Ingredients for lecho with captions.

    For homemade lecho you need:

    • Peppers; summer peppers picked up in the garden or fresh from the market. A good choice is sweet bell pepper red, yellow, white; or green banana peppers, and other sweet paprikas. Just the ones that are available and you won't pay a fortune for them. In Europe, most of these veggies peak in July or even August.
    • Tomatoes; fresh
    • Onions
    • Eggs; to thicken the dish. Don't worry if lecho releases liquid when cooked. It's not always possible to thicken it fully with eggs, but that's okay, a little lecho sauce on the plate is fine!
    • Sausage; it can be spicier, we like spicy Hungarian sausage, or use any Polish sausage. These sausages are available in delis that specialize in European foods.
    • Lard; or vegetable oil - sunflower or Canola works the best, alternatively olive oil.
    • Salt and black pepper; for seasoning

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    STEP 1: Clean tomatoes and peppers, halve the paprikas and scoop out the seeds. Cut into strips or wedges. Peel and finely chop the onion.

    Sliced peppers, tomatoes and onion.

    STEP 2: In a large pot, heat the fat on medium heat and fry the onions until golden brown.

    Frying onions in a pan.

    STEP 3: Add the chopped vegetables. Pepper and salt, stir. Turn down the heat, cover with a lid and let stew for 10 minutes.

    Veggies stewed in a pot.

    STEP 4: In the meantime, slice the sausage into rounds and fry them in a little fat in a frying pan.

    Sliced sausage frying in a pan.

    STEP 5: Add the eggs to the stewed vegetables, remove the pot from the stove, and stir. Mix eggs until curdling, or return the pot to the heat for a few more minutes, or until the eggs have thickened.

    Adding eggs into lecho veggies.

    STEP 5: Stir the fried sausage into the lecho and serve.

    ➜ Serving

    A perfect side dish for lecho are boiled potatoes or fresh bread. Garnish the dish with a sprig of green parsley for a nicer look!

    Lecho served on a plate.

    ➜ Useful tips

    • If you prefer a stronger flavor, add a dash of chili pepper to the veggie blend while making it.
    • Always cook the cut sausage in a skillet first; this will significantly enhance the flavor of the lecho.
    • Do you have an abundance of vegetables? Make lecho in bulk and preserve it in jars for later use! Only one change is required: do not add eggs or sausage to the canned lecho.

    More Hungarian recipes:

    • Langos flatbread
    • Szegedin goulash
    • Chicken paprikash

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!

    Lecho served with a slices of bread.

    Hungarian Lecho Recipe

    Author: Petra Kupská | Cook Like Czechs
    Lecho is a classic summer recipe that makes perfect use of fresh peppers and ripe tomatoes from the garden or farmers' market when these vegetables are at their peak. Got a craving for lecho? Let’s cook it!
    5 from 2 votes
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    Print recipe
    Prep Time: 15 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 30 minutes mins
    Servings: 4

    Tap or hover to scale

    Ingredients 

    • 2 medium onions
    • 4 sweet peppers
    • 6 medium tomatoes
    • 4 eggs
    • 1 Tablespoon lard or vegetable oil
    • 7 ounces sausage Polish or Hungarian one
    • ¼ teaspoon black pepper ground
    • 1 teaspoon salt or more, to your liking

    Instructions 

    • Clean 6 medium tomatoes and 4 sweet peppers. Halve the peppers and scoop out the seeds, then cut them into strips or wedges. Peel and finely chop 2 medium onions.
    • In a large frying pan, heat 1 Tablespoon lard over medium heat and fry the onions until they are golden brown.
    • Add the chopped vegetables to the pan. Season with ¼ teaspoon black pepper and 1 teaspoon salt, then stir. Turn down the heat, cover with a lid, and let it stew for 10 minutes.
    • In the meantime, slice 7 ounces sausage into rounds and fry them in a little fat in a separate frying pan.
    • Add 4 eggs to the stewed vegetables, remove the pot from the stove, and stir. Mix eggs until curdling, or return the pot to the heat for a few more minutes, or until the eggs have thickened. Do not overcook the eggs.
    • Stir the fried sausage into the lecho and serve.

    Notes

    • The basic recipe makes 4 portions.
    • SERVING: A perfect side dish for lecho is boiled potatoes or fresh bread. Garnish the dish with a sprig of green parsley for a nicer presentation!
    • If you prefer a stronger flavor, add a dash of chili pepper to the veggie blend while making it.
    • Do you have an abundance of vegetables? Make lecho in bulk and preserve it in jars for later use! Only one change is required: do not add eggs or sausage to the canned lecho.

    Nutritional estimate pro serving

    Calories: 245kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 795mg | Potassium: 884mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5518IU | Vitamin C: 182mg | Calcium: 67mg | Iron: 2mg
    Servings: 4
    Calories pro serving: 245
    Course: Main Course
    Cuisine: Hungarian
    Keyword: Vegetable Recipes
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    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
    • 159shares

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    Comments

    1. BrigittaV says

      July 20, 2022 at 9:23 am

      5 stars
      Exactly as my mother used to make! I make it every summer, too. It is easy and fast, healthy for you and delicious. If there are no east european delis around you, the sausage can be mail ordered. I have also substituted cured chorizo without any noticeable loss of taste, or the sausages can be omitted. It is still good without them. And if I crave lecso in the winter, I substitute canned chopped tomatoes for fresh.

      Reply
      • Petra Kupská says

        July 22, 2022 at 11:44 am

        Thank you so much, Brigitta, for your comment with so many insightful tips! In our house, we also sometimes have lecho without sausage, especially if I'm only eating with the kids. My husband likes meat, I always add sausage for him. Greetings from Bohemia, Petra

        Reply
    2. Sandra says

      October 24, 2023 at 11:36 am

      5 stars
      Looking forward to making this! 1 question: are the eggs added in raw? Thanks!

      Reply
      • Anicka Cooklikeczechs.com says

        October 29, 2023 at 6:22 am

        Ahoj Sandra, thank you for asking! The eggs are indeed added in raw, to thicken the dish. And please, let me know how the cooking turns out - fingers crossed!

        Reply

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    Hi, I am Petra, a born-and-raised Czech and self-taught cook with 25+ years of experience. I am here to show you that you can cook Czech food—even if you live abroad or never learned it growing up. With clear steps and trusted guidance, Czech cooking becomes simple, joyful, and meaningful, right in your own kitchen.

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