Leczo (Polish Vegetable and Sausage Stew)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
326 kcal
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Course
Main Course
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Cuisine
Polish
Leczo (Polish Vegetable and Sausage Stew)
Description
Leczo (Polish Vegetable and Sausage Stew) combines slices of smoked kielbasa with onions, garlic, bell peppers, zucchini, and fresh tomatoes. The preparation starts by browning the sausage in oil, then softening onions and adding spices including sweet and smoked paprika, oregano, and cayenne pepper, which contribute smoky, savory, and subtly spicy notes. The bell peppers and zucchini add texture and mild sweetness, while the peeled fresh tomatoes break down during cooking to form a thick base.
The cooking method involves layering flavors by sautéing the sausage and aromatics before adding vegetables and tomato paste, stirring to deglaze the pot and blend the ingredients. This process yields a stew with tender vegetables and sausage pieces evenly coated in a rich, flavorful sauce highlighting paprika’s warmth. Leczo's texture is chunky and hearty without being heavy, making it a satisfying main dish.
It is traditionally served with sourdough bread to soak up the flavorful juices, offering a balanced meal with protein, vegetables, and starch. Because fresh tomatoes may be seasonal, tomato passata can substitute without significantly changing the character. Leczo fits well as a warm, comforting dish in cool weather or as a versatile vegetable-forward stew throughout the year.
Ingredients
- 3 tablespoons neutral cooking oil generic cooking oil
- 11 ounces smoked kielbasa 300g
- 1 onion large
- 5 cloves garlic
- 2 teaspoons paprika preferably sweet Hungarian paprika
- 2 teaspoons oregano
- 1/4 teaspoon smoked paprika or more, to taste
- 1/8 teaspoon cayenne pepper
- 3 bell pepper
- 2 tablespoons tomato paste
- 1 zucchini medium
- 2 pounds tomato 900g
- salt to taste
- black pepper to taste
- sourdough bread to serve
Instructions
- Prepare all the ingredients:
- Cut kielbasa in half lengthwise and then into slices.
- Cut zucchini in half lengthwise then again in half, then into slices.
- Cut a shallow “X” in the bottom of each tomato, add them to a pot and pour in boiling water, leave for a couple of minutes then drain. When cool enough to handle, peel and dice the tomatoes.
- Dice the onion and finely chop garlic (with a knife and not using a garlic press).
- Cut bell peppers into strips.
- Cook leczo:
- Add oil to a large pot and heat over medium-high heat. Add kielbasa slices and cook for a couple of minutes, stirring from time to time, until kielbasa is browned.
- Reduce the heat to medium/medium-low and add onions. Cook for a couple of minutes until softened.
- Add garlic, paprika, smoked paprika, oregano, cayenne. Cook for 30 seconds.
- Add bell peppers, cook for about 5 minutes, stirring from time to time.
- Add tomato paste, zucchini, and tomatoes. Scrape with a spatula all the brown bits on the bottom of the pot.
- Cook over medium heat, uncovered, for about 15 minutes, stirring from time to time, or until all the vegetables are soft and the stew is thickened.
- Take the pot off the heat and season the stew with salt and pepper to taste.
- Serve with sourdough bread slices with butter.
- Enjoy!
Notes
- Outside of fresh tomato season, substitute fresh peeled tomatoes with tomato passata (tomato puree) for convenience.
- The calorie estimate is approximately 1 serving per quarter of the prepared recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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