Leczo Recipe - Vegetable Stew with Sausage

Leczo is a vegetable stew with sausage. This recipe guides you through preparation from cutting ingredients to serving. Below you will find ingredient proportions, timing, and practical advice to customize the dish to your preference.

Ingredients

2 bell peppers
1 zucchini
2 onions
400 g canned tomatoes
300 g sausage
2 tablespoons oil
1 teaspoon sweet paprika powder
salt and black pepper to taste

Step-by-step preparation

Slice the onions into thin wedges, dice the bell peppers and zucchini into bite-sized pieces, and slice the sausage into half-rounds.
Heat the oil in a large pot. Brown the sausage lightly, add the onions, and sauté until softened.
Stir in the sweet paprika powder quickly, then immediately add the canned tomatoes and diced bell peppers. Cover and simmer for 15 minutes.
Add the diced zucchini and cook for another 10-15 minutes until vegetables are tender without turning mushy.
Season with salt and black pepper. If the sauce is too thin, simmer uncovered for a few minutes. Serve with crusty bread or rice.

Time and servings

Time: 45 minutes. Servings: 4 servings.

Order of adding vegetables

The size of vegetable pieces affects cooking duration. Cut bell peppers and zucchini to similar sizes, but add them at different stages. Bell peppers hold up well to longer simmering in tomatoes, whereas zucchini cooks quickly and needs to retain its shape. If the canned tomatoes are thick, add a small splash of water and stir the pot. If the sauce is too liquid, remove the lid towards the end of cooking. Taste the sausage before seasoning, as it may already contribute considerable saltiness.

Practical tips and variations

Add zucchini later than bell peppers because it softens much faster.
Do not fry sweet paprika powder on a dry pot surface for long, as scorched paprika turns bitter.
For a vegetarian stew, leave out the sausage and add extra bell peppers or cooked beans.
Adjust heat levels easily by stirring in a small amount of chili together with the tomatoes.

How to achieve the right consistency

Choose a wide pot that holds all the vegetables and sauce comfortably while allowing easy stirring. Core the bell peppers, remove white ribs and seeds, then cut into neat chunks. Young zucchini can simply be washed and diced with its skin on. For larger zucchini, scoop out fibrous seeds from the center first. Slice onions into wedges or small dice depending on whether you want visible onion pieces in the finished stew.

After sautéing the sausage and onions, add the paprika powder and follow immediately with the tomatoes. A quick stir coats the ingredients in spiced oil without burning the paprika. Stir along the bottom of the pot and maintain a gentle simmer. If the tomato base feels dense, pour in a splash of water.

Add zucchini later and check tenderness with a fork. It should remain intact rather than dissolving into the sauce, unless you prefer very soft vegetables. If the liquid feels too loose, remove the lid and allow moisture to evaporate. Season with salt only after tasting, as the sausage infuses the stew with salt.

FAQ

Can leczo be made without zucchini?

Yes, increase the quantity of bell peppers or incorporate other vegetables, keeping their respective cooking times in mind.

Is leczo suitable for reheating?

Yes, let it cool, refrigerate in a covered container, and reheat gently until steaming hot throughout.

Side dishes and storage

Serve leczo in bowls or deep plates. A slice of crusty bread is ideal for mopping up rich tomato sauce, while cooked rice turns it into a filling main course. Prepare side dishes while the vegetables simmer. If you enjoy spicy food, add a pinch of chili directly to the pot or put some on the table for individual seasoning.

Store leftover stew in an airtight container in the refrigerator once cooled. Reheat gently over low heat, stirring occasionally so it warms evenly. If the stew thickens during refrigeration, stir in a spoonful of water. Stir carefully so cooked zucchini pieces stay whole during reheating.

Canned chopped tomatoes can be swapped for smooth passata. This produces a silkier sauce, so monitor consistency and reduce extra liquid if needed. For a meatless version, sauté the onions in oil first and proceed with peppers and tomatoes. Add cooked beans near the end just to heat through. Check seasonings once more before serving, as additional vegetables and beans mellow the tomato base.