Hungarian lecsó
Hungarian lecsó is a vibrant, rustic stew primarily made from sweet yellow peppers, ripe tomatoes, and onions, often enriched with eggs or sausage. It hails from Hungary and is a beloved staple in Central European cuisine, especially during the summer harvest season.
🍽️ Nutrition at a glance
Lecsó is generally low in fat and protein unless enriched with meats or eggs, making it a light, vegetable-forward dish. It provides a good source of vitamins A and C from the peppers and tomatoes, with a rough calorie count of about 150-200 per serving depending on preparation.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 12 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 400 mg |
| Vitamin C | 90 mg |
| Vitamin A | 1200 IU |
| Potassium | 350 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 45 mcg |
| Vitamin K | 10 mcg |
| Manganese | 0.4 mg |
| Iron | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lecsó is a symbol of summer abundance in Hungary, often made in large batches and enjoyed fresh or preserved for winter. Nutritionally, its simplicity highlights the natural sweetness and acidity of the vegetables, creating a balanced flavor profile without heavy seasonings.
