Letcho (Hungarian Sausage and Capsicum Stew)

    55 minutes

    This is a capsicum and sausage stew that originated in Hungary and is popular in much of Eastern Europe.

    2 people made this

    Serves: 6 

    • oil, for frying
    • 3 onions, halved and sliced
    • 2 red capsicums, cut into short strips
    • 1 yellow capsicum, cut into short strips
    • 1 green capsicum, cut into short strips
    • 3 smoked sausages, diced
    • 1 (400g) tin diced tomatoes
    • 1 tablespoon tomato paste
    • 2 cloves garlic, minced
    • 2 tablespoons tomato sauce
    • 1 tablespoon sweet paprika
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat the oil in a frypan, add the onion and cook, stirring, until soft and transparent.
    2. Place the capsicums in a heavy saucepan or casserole, pour in a little water, cover and simmer. When onions are soft, stir into the capsicums.
    3. Add the sausages to the same frypan that was used to cook the onions. Brown over medium high heat on all sides, then add to the capsicums. Add a little more water if too dry. Cover and simmer 20 minutes, until vegetables are tender.
    4. Stir in tomatoes, tomato paste and tomato sauce. Add garlic, paprika, salt and pepper. Simmer at least another 10 minutes. The longer it simmers, the better it tastes!

    Watch a video of it being made…

    Letcho Stew
    Letcho Stew
    Letcho Stew
    Letcho Stew

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    Reviews in English (1)


    In classic Hungarian Letcho, we don't use green pepper! Just yellow, red, orange! Greens a totally different taste.  -  21 May 2016  (Review from Allrecipes UK & Ireland)