Polish Leczo Recipe – Smoky tomato and peppers stew (Lecho)
With tomato season upon us, you need this Polish Leczo recipe (Tomato and Peppers Stew). With an abundance of red tomatoes in summer, my mom made it on repeat, and oddly enough, I never got bored eating Leczo; it is so good.
Leczo is a traditional Hungarian comfort stew. Because it’s so delicious and satisfying, many versions of leczo have been created over the years. With the abundance of fresh tomatoes, it is very often made during summer and early fall. Of course, you can make it any time of the year, and I will tell you how in this post.
Quick Look at this Recipe:
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Leczo Ingredients, Variations, and Substitutions
Bell Peppers (Yellow, Orange, or Red Peppers) – sweet and colorful, bell peppers add a vibrant flavor and texture to the dish. Choose peppers that are firm and free from blemishes. You can mix and match different colors for a visually appealing dish. If you can’t find bell peppers, you can use any other sweet pepper variety, such as cubanelle peppers or sweet banana peppers. For a less sweet option, opt for green peppers.
Red Tomatoes – provide the base flavor and acidity for the stew. Opt for fresh, ripe tomatoes whenever possible for the best flavor. If fresh tomatoes are not available, you can use canned tomatoes. Just be sure to drain them before adding them to the stew.
Zucchini – adds texture and body to the stew without overpowering the other flavors. Choose small to medium-sized zucchinis that are firm and free from blemishes. Yellow squash can be used as a substitute for zucchini, providing a similar texture and flavor.
Polish kiełbasa (aka Polish sausage) – add a smoky, savory flavor and hearty texture to the stew. Choose your favorite variety of kielbasa, such as pork, beef, or turkey. If you prefer, you can use ground meat, such as ground pork, beef, or turkey, as a substitute for kielbasa. Meatballs are also a great option.
Tomato Paste – add richness, depth of flavor, and thickness to the stew. If you don’t have tomato paste, you can use tomato sauce or crushed tomatoes, but you may need to simmer the stew longer.
Tomato Sauce – adds additional tomato flavor and helps to thicken the stew. If you don’t have tomato sauce, you can use canned crushed tomatoes or diced tomatoes as a substitute.
Other ingredients: Marjoram, salt, black pepper, Worcestershire sauce, olive oil, smoked paprika, adobo sauce, poblano peppers, yellow onion, garlic.
Equipment you will need
- Smoker, wood chips or wood pellets: Hickory or Applewood flavors are recommended
- Large pot or Dutch oven
- Chef’s knife
- Cutting board
- Tongs or stirring spoon
- Measuring cups and spoons
- Aluminum Foil (optional)
Top Tips for best-tasting Polish Leczo
Use a variety of peppers – mixing different colored bell peppers not only adds visual appeal to your dish but also brings a variety of flavors and nutrients.
Remove the seeds and membranes from the peppers – they can add unwanted bitterness and heat to your stew. Removing them ensures a milder, sweeter flavor.
Choose ripe tomatoes – they are sweeter and more flavorful than unripe ones. Choose tomatoes that are firm but give slightly when gently squeezed.
Don’t overcook the vegetables – they can become mushy and lose their vibrant color and flavor. Cook them just until they’re tender-crisp for the best texture and flavor.
Add the zucchini towards the end of cooking – zucchini cooks quickly and can become mushy if overcooked. Add it towards the end of cooking to ensure it retains its texture.
Brown the kielbasa – to add an extra layer of flavor and help to develop a richer, deeper taste.
Let the stew rest before serving – like many stews, this tomato-pepper stew benefits from a brief resting period before serving. This allows the flavors to meld together and intensify.
How to make Polish Leczo (step-by-step instructions):
- Preheat your smoker to around 225°F (107°C). I recommend using hickory or applewood wood pellets to enhance the flavor of this stew.
- Roast the poblano pepper over an open fire. Place in a paper bag to steam. After a few minutes, remove the skin, cut the pepper open, and remove the seeds.
- Wash and chop the bell peppers, tomatoes, onion, poblano pepper, and zucchini. Cut Polish kiełbasa (Polish sausage) into bite-sized pieces.
- Heat olive oil or butter in a large pot or Dutch oven on the smoker.
- Add the chopped onion and roasted poblano pepper; sauté until softened, about 5 minutes.
- Add bell peppers and sauté for another 5 minutes.
- Push the vegetables to the side (or remove them from the pot) and add the chopped kielbasa. Sauté until browned, about 5 minutes.
- Add the chopped tomatoes, tomato paste, tomato sauce, adobo sauce, smoked paprika, Worcestershire sauce, salt, pepper, and marjoram to the pot. Stir well to combine.
- Cover the pot with a lid or aluminum foil and simmer on the smoker for 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and the flavors have melded.
- Add the chopped zucchini and cook 10 more minutes or until it is tender to your liking.
- Taste the stew and adjust the seasoning as needed, adding more salt, pepper, or smoked paprika to taste
- Once the stew is cooked to your liking, remove it from the smoker and let it rest for a few minutes.
Best ways to enjoy Polish Leczo
- Serve with crusty bread
- Top with sour cream or Greek Yogurt:
- Pair with rice or quinoa
- Add a fried egg
- Sprinkle with fresh herbs
- Pair with smoked sausage or meatballs
- Enjoy as a side dish for grilled meats, roasted chicken, or fish.
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Storage instructions, reheating
- Refrigeration:
- Allow any leftover leczo to cool completely at room temperature.
- Transfer the stew to an airtight container or sealable storage bag.
- Store in the refrigerator for up to 3 days.
- Freezing:
- Allow the stew to cool completely at room temperature
- Portion the sauce into freezer-safe containers or sealable bags.
- use within 2-3 months for the best quality and taste.
- Reheating:
- From the refrigerator
- Stovetop – place the desired amount of the stew in a saucepan and reheat over low to medium heat. Stir occasionally to ensure even warming.
- Microwave – always use a microwave-safe container; reheat in short intervals, stirring in between to distribute the heat
- from the freezer
- First, thaw the stew in the refrigerator overnight
- Once thawed, follow the reheating instructions for refrigerated stew
Tip:
- If the leczo seems a bit thick after reheating, add a splash of water or vegetable broth to thin it to your desired consistency.
- Taste the leczo after reheating and adjust the seasoning as needed, adding more salt, pepper, or paprika to taste.
Polish Leczo – Tomato and Peppers Stew
Equipment
- wood pellet smoker
- large pot or Dutch oven
- chef's knife
- cutting board
- tongs or stirring spoon
- measuring cups and spoons
- aluminum foil
Ingredients
- 1-2 Bell peppers
- 6-8 Red tomatoes
- 1 Yellow Onion
- 1 Poblano pepper
- 3 Zucchini
- 2 cups Kielbasa
- 2 tbsp Tomato paste
- 1 cup Tomato sauce
- 1-2 tbsp Adobo sauce
- 1½ tsp Smoked paprika
- 1 tbsp Olive oil or butter
- 1 tbsp Worcestershire sauce
- 1 tsp Salt pepper
- 2 tsp Marjoram
Instructions
- Preheat your smoker to around 225°F (107°C). I recommend using hickory or applewood wood pellets to enhance the flavor of this stew.
- Roast the 1 Poblano pepper over an open fire. When done place in a paper bag and steam for a few minutes. Remove from the bag, peel off the skin, and chop the pepper.
- Wash and chop the 1-2 Bell peppers, 6-8 Red tomatoes, 1 Yellow Onion and 3 Zucchini. Cut 2 cups Kielbasa into bite-sized pieces.
- Heat 1 tbsp Olive oil or butter in a large pot or Dutch oven on the smoker.
- Add the chopped onion and poblano pepper and sauté until softened, about 5 minutes.
- Add the chopped bell peppers and sauté for another 5 minutes.
- Push the vegetables to the side (or remove them from the pot) of the pot and add the chopped kielbasa. Sauté until browned, about 5 minutes.
- Add the chopped tomatoes, 2 tbsp Tomato paste, 1 cup Tomato sauce, 1-2 tbsp Adobo sauce, 1½ tsp Smoked paprika, 1 tbsp Worcestershire sauce, 1 tsp Salt and 2 tsp Marjoram to the pot. Stir well to combine.
- Cover the pot with a lid or aluminum foil and let the stew simmer on the smoker for 1.5 to 2 hours, stirring occasionally, until the vegetables are tender and the flavors have melded together.
- Add the chopped zucchini and cook 10 more minutes or until it is tender to your liking.
- Taste the stew and adjust the seasoning as needed, adding more salt, pepper, or smoked paprika to taste
- Once the stew is cooked to your liking, remove it from the smoker and let it rest for a few minutes.
Notes
Nutrition
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Conclusion
Polish leczo is the kind of recipe that makes the most of a good summer harvest. Ripe tomatoes, sweet peppers, zucchini, and smoky kielbasa come together in one pot of hearty and flavorful stew.
I love recipes like this because they don’t need much fuss. Let the vegetables cook slowly, give everything time to mingle, and you end up with a stew that tastes even better the next day. Serve it topped with sour cream and a thick slice of crusty bread.
FAQ about Polish Leczo
What is Lecho – Leczo?
Lecho is a traditional Hungarian dish made with sweet peppers, tomatoes, onions, Hungarian paprika, and often sausage. This Hungarian cuisine is known for its rich, hearty flavor and vibrant color. The Polish version of this dish is called Leczo.
Can I make Leczo without sausage?
Yes, you can make Lecho without sausage. Simply omit the sausage or substitute it with other protein sources like beans, chickpeas, or tofu for a vegetarian version.
Can I customize the ingredients?
Yes, this Tomato, Peppers and Sausage Stew is very customizable. You can add additional vegetables like squash, eggplant, or carrots, and adjust the seasoning to your taste.
Is this Stew spicy?
Traditional Leczo is not spicy, but it can have a mild kick depending on the type of peppers used. If you prefer a milder flavor, you can remove the seeds and membranes from the peppers before cooking.
What is the difference between Leczo and Ratatouille?
While both Leczo and Ratatouille are vegetable stews, they come from different culinary traditions. Leczo is Hungarian and typically includes peppers, tomatoes, onions, and sausage, while Ratatouille is French and includes eggplant, zucchini, tomatoes, onions, and herbs.
