Kielbasa Lecho (Polish Pepper & Tomato Stew)
35 min · Easy
#budget#comfort#polish#weeknight
The stew every Polish grandmother has a version of: sweet peppers and smoky kielbasa simmered slowly into a rich, paprika-red tomato sauce. Ladle it over crusty bread on a rainy weeknight and it tastes like it's been on the stove all day.
Ingredientsfor 4 portions
- 500 g Polish Sausage by Pics, sliced into rounds
- 300 g Red Bell Pepper, sliced
- 300 g Yellow Bell Peppers, sliced
- 150 g Yellow Onion, diced
- 15 g Garlic, minced
- 600 g Tomatoes, Canned, Drained
- 10 g Smoked Paprika
- 20 g Olive Oil
Steps
- Slice the kielbasa into thick rounds and dice the red pepper, yellow pepper, onion and garlic — lecho comes together quickly once everything's prepped.
- Heat the olive oil in a large pot over medium-high heat and brown the kielbasa slices for 3-4 minutes until lightly caramelized. Remove and set aside.
- In the same pot, add the onion and sauté for 3-4 minutes until softened and translucent.
- Add the garlic and peppers and cook for 5-6 minutes, stirring occasionally, until the peppers begin to soften.
- Stir in the smoked paprika and cook for 30 seconds until fragrant.
- Add the canned tomatoes, return the kielbasa to the pot, and bring to a gentle simmer.
- Partially cover and simmer for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened.
- Season to taste and serve hot, with crusty bread on the side.
