Lecsó (pronounced Lecho) is a Hungarian stew of peppers, tomatoes and onions. Over the years, it has become a staple of Polish cuisine after undergoing quite a few modifications. Beside peppers, onions, and tomatoes, Poles also use kiełbasa and other vegetables to make this dish. The most popular vegetable used is zucchini.

INGREDIENTS:

2 Tbsp vegetable oil

2 medium onions, sliced

3-8 garlic cloves, minced

1 Tbsp of smoked paprika

1 pound Polish kielbasa, diced

3-4 bell peppers (green, yellow, orange, and red), julienned

3 medium zucchini, diced into 1-inch cubes

1 14-oz can of diced tomatoes

Salt, black pepper to taste

DIRECTIONS:

In a large skillet heat up the vegetable on medium high heat until shimmers. Add onion, sprinkle with salt and pepper, stir fry until onions are translucent, about 5 minutes. Add the paprika and the garlic and cook until fragrant, up to one minute. Add kielbasa and stir fry until lightly browned, about 7-10 minutes.

Add the bell peppers and stir fry for about 2-3 minutes. Next, add the zucchini and cook for about 5 minutes.

Stir in diced tomatoes and salt and pepper to taste. Cook covered on low to medium low heat for about 20 minutes or until zucchini is your desired doneness. Served with white rice or slices of baguettes.