Polish Letcho (Leczo) Recipe (2024)

Polish letcho is a rich stew of peppers, onions and tomatoes cooked with traditional smoked sausage. It is exceptionally easy to make, versatile and popular especially during summer months as a light meal using seasonal produce. Ready in 30 minutes! The post also includes tips for making vegetarian letcho.

See also Hungarian-inspired Polish root vegetable stew and pork goulash!

What is letcho

Letcho, or lecho, are English names for a Hungarian dish called lecśo (pronounced ‘LEH-choh’) which is a pepper and tomato stew with paprika (the most popular spice in Hungarian cuisine used in such iconic dishes as goulash, paprikash and many others). This simple dish is also popular throughout Eastern and Central Europe. In Germany it is known as Letscho, in Chechia and Slovakia as lečo, while Poles call it leczo.

Making traditional Hungarian lecśo usually involves cooking the vegetables in lard along with a particular type of sausage made specifically for this dish. Some versions of letcho also use Frankfurter-style sausages as well as bacon. The Polish version contains traditional Polish sausage (‘kiełbasa’, used also in sauerkraut bigos stew, one of Poland’s national dishes) and tends to be milder than its Hungarian counterpart.

Polish leczo is a hearty vegetable and sausage stew that’s as healthy as it is delicious. I recommend browning the sausage separately for added flavour. The sausage should release some fat which you can, but don’t have to, use in the recipe (I used a lot of sausage so the stew will still be delicious without the extra fat!).

Polish letcho ingredients and substitutions

• Peppers

Traditional Hungarian lecsό recipes often call for Hungarian wax peppers, but I used (more popular) bell peppers instead. I chose 2 red peppers, for sweetness, and 1 green and 1 yellow pepper, for added colour, but you can use a different combination.

• Tomatoes

For best results use ripe tomatoes. Pale, unripe tomatoes will produce an underwhelming leczo. I also do not recommend using canned tomatoes in this recipe. Fresh are best!

• Onion

I used red onions, but you can use another sweet onion variety, such as Spanish, for example.

• Polish kiełbasa

Your kiełbasa should be smoky and garlicky (most types of Polish kiełbasa are). This will add lots of flavour to your letcho. I strongly recommend buying your kiełbasa from a Polish store rather than a large supermarket.

• Paprika

For best results I recommend using Hungarian (or Spanish) sweet paprika. You can also combine it with hot paprika (I do not recommend adding smoked paprika if using smoked Polish sausage).

• Tomato puree or tomato paste: adds richness to the sauce.
• Oil: use either olive or vegetable oil (alternatively use traditional lard).
• Salt and pepper: add to taste.
• Parsley: the perfect herb for leczo!

Optional ingredients

• Zucchini
• Garlic: do not add too much if your kiełbasa is very garlicky
• Hot peppers: use according to taste.

Step-by-step recipe instructions

1.Cook onions: Heat the oil, add the onions and cook gently for about 4 minutes until softened, stirring often.

2. Add peppers: Add the chopped peppers, increase the heat slightly and continue cooking for another 4 minutes stirring often.

3. Add tomatoes: Add the tomatoes, tomato puree, paprika plus salt and pepper to taste. Stir thoroughly, cover and bring to the boil then lower the heat and simmer for 12-15 minutes or until the vegetables have released lots of juice and the peppers are softened (but not mushy).

TIP: Season the letcho lightly at this stage. You can adjust the seasoning once you’ve added the kiełbasa.

4. Fry kiełbasa: Chop the kiełbasa. I like to cut it in half lengthways then cut into slices (approx. ¼inch- 1cm thick). Fry in a large non-stick pan over a fairly high heat for a few minutes until lightly browned, stirring often (kiełbasa contains quite a bit of fat so you shouldn’t need to add any oil to the pan). Remove from the heat and transfer the kielbasa to a bowl (I don’t use the fat that will have collected in the pan, but you can if you prefer).

TIP: To save time fry the kiełbasa while the stew is bubbling away.

5. Add kiełbasa: Stir the kiełbasa into the stew. Adjust the seasoning as needed. Remove from the heat, add freshly chopped parsley and serve!

How to serve letcho

In Poland lecho is often served with hearty bread (such as sourdough), but is also delicious with rice, buckwheat as well as boiled potatoes (especially new potatoes!). It can be served as a main dish, but also works well as a side accompanying roast meats.

Another way of serving leczo in Poland

Polish people love to make dishes using seasonal produce and often adapt them to suit different types of meals. For example, in the summer leczo is often served for breakfast, in addition to lunch or dinner. Breakfast leczo contains eggs and can be made with or without sausage. Growing up leczo with eggs was a weekend breakfast or brunch dish in my house.

How to make vegetarian letcho

To make vegetarian leczo follow the recipe Instructions and make the following adjustments:

1) Sauté the onions along with 2 crushed garlic cloves.

2) Use approx. 1 teaspoon of smoked paprika (or to taste) and 1 teaspoon of sweet paprika.

3) Omit the kiełbasa and add a 14-ounce/400g can of beans (such as red or white kidney beans, for example), or less, into the stew instead or omit altogether.

4) As an option, add 1 vegetarian stock cube to the stew, for added flavour.

Top tips

• I used 2 red bell peppers, 1 green and 1 yellow, but you can use a different combination of peppers including Hungarian wax peppers or banana peppers.
• For best results use ripe flavourful tomatoes. You can even add a few cherry tomatoes for extra sweetness and flavour (they worked well in my creamy cabbage soup).
• Try not to overcook your letcho so the peppers do not become mushy.
• I recommend using smoky, garlicky Polish sausage. Polish stores should have a good selection of these.
• To save time fry the kiełbasa while the stew is bubbling away.
• Best served hot. Leftover letcho can be refrigerated and consumed within 3 days.
• Freeze for up to 3 months.

Allergy advice

Polish kiełbasa can contain gluten. If you need it to be gluten free check the label before buying the sausage.

Similar stew recipes to try next

• Hungarian-Style Vegetarian Goulash
• Mediterranean Vegetable Stew with Beans
• Root Vegetable Stew (Polish-Style)
• Sausage and Bean Casserole
• Simple Chicken Potato Stew

See also these other easy, delicious meal ideas!

Recipe

Keep in touch!

If you make this Polish letcho stew I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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