Vegetable And Sausage Stew – Polish Leczo Recipe

Polish lecso recipe is one of my all-time favorites. Why? Because you can easily make it vegetarian. I don’t really like meat, while my hubby loves it. I cook one big pot of this vegetarian stew and fry the sausage for my hubby separately. He can add as much as he wants, while I enjoy my stew meat-free.

What’s more, Polish leczo is really simple and quick to make. All you need to do is dice the veggies, cook them, and season at the end. 

Tips For Making Polish Leczo

Make It Vegan Or Not.

As I mentioned before, this dish can be either cooked with or without kiełbasa.

What’s more, you can make it 100% if you use oil instead of clarified butter.

Polish lecso is healthy, gluten-free, and really delicious!

Add Your Favorite Veggies To Polish Leczo.

This is the simplest and the most basic Polish lecso recipe. You can add to it more veggies, such as:

  • champignons
  • mushrooms
  • beans

Peeling Zucchini Is Not Necessary.

I don’t like the courgette’s skin, that’s why I am removing it. It’s not necessary though.

Use Canned Or Fresh Tomatoes.

It’s much quicker to use the canned tomatoes, that’s why I always add them to my Polish leczo. You can use fresh tomatoes as well.

You will need to peel them, remove the green parts, and dice them. For this Polish lecso recipe, you will need about 5.5 lbs / 2.5 kg of fresh tomatoes.

What To Serve Leczo With?

Polish vegetarian and sausage stew taste best with:

  • fresh bread (spread with butter)
  • rice
  • groats
  • potatoes
  • any kind of dinner meat

How To Store Polish Leczo?

Keep it in the fridge for up to 4 days. You can also pasteurize your leczo and keep it in the jar for up to a year.

You can also keep your leczo in the freezer for up to 4 months.

Polish Lecso Recipe

Polish Leczo Recipe

Polish Leczo Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 cans of diced tomatoes
  • 2 courgettes (zucchinis)
  • 2 onions (or 1 onion and 1 leek)
  • 5 garlic cloves
  • 3 bell peppers
  • 2 tbsps of clarified butter or oil
  • 1 lb / 0,5 kg of kiełbasa-sausage (optional)
  • salt, pepper

Instructions

  1. Peel and dice the onions and garlic cloves.
  2. In a big pot, fry them on oil/ clarified butter for about 3-4 minutes.
  3. In the meantime, peel and dice the zucchinis (courgettes).
  4. Wash and dice the bell peppers.
  5. Add the diced zucchinis and bell peppers to the pot.
  6. Add the canned tomatoes.
  7. Cook for about 20-30 minutes until soft.
  8. If you are adding sausage, dice it and fry it separately. Add it to your Polish leczo at the end.
  9. Season with salt and pepper. Serve warm!

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