Background
Polish Leczo is one of the most easy and impressive dishes I discovered in Poland. Its something you won’t find in Polish restaurants, Possibly due to its Hungarian origins. It serves as comforting, healthy and quick homemade dish that most Poles consider a very normal home cooked meal and thus take for granted.
This versatile dish can be served with almost anything. However, Pasta, rice or bread is the primary choice in Poland.
The Traditional Polish recipe involves the use of Kielbasa (Traditional Polish sausage). However this option can be substituted for normal pre-cooked Beef or Pork sausages. That being said, Kielbasa is usually easily found in any local international food merchant or Polish food store.
Ingredients for Polish Leczo
The selection of ingredients is based on the most typical polish recipe. This version is a fantastic base to work with in trying alternative versions, whilst maintaining the authentic Polish taste.
| – 2 Red onion (Medium) – 2 White Onion (Medium) – 3 red peppers (Green or yellow can be used but the dish won’t be as sweet) – 500g (16 oz) of tomatoes (quartered) or 1 Tin of tomato pulp (if you prefer a thicker dish) – 100g (3.5 oz) of tomato paste – 500ml (17 fl oz) of chicken or beef stock – 4 cloves of crushed garlic – 1 Tea spoon of paprika (sweet, smoked or both) – 2 Tea spoon of Salt – 2 Tea spoon of Pepper – 2 bay leaves – Tablespoon of sugar (if you prefer an extra sweet kick or you’re using green and yellow peppers) – 4 Tablespoons of cooking oil. |
Ingredients for Polish Leczo
- Peel and chop the red and white onions into large pieces/Chunks.
- Chop the peppers in a similar method as the onions.
- Slice your choice of precooked sausages (Kielbasa is best) lengthwise down the centre and chop into smaller pieces
- Prepare the chicken or Beef stock (it doesn’t need to be hot when adding it later).
Method
Heat up the Frying pan to medium heat with 4 tablespoons of your preferred cooking oil. I personally use vegetable or Rapeseed oil. However you can use a suitable Olive oil or lard if you prefer.
Once the Oil is hot, gently toss in your chopped red and white onions and stir occasionally for 5 mins or until the white onion is translucent and Red onion is softened.
Next add the peppers and tomatoes and keep on medium heat for 5-10 minutes. If your using tinned tomatoes don’t add them just yet.
Now reduce heat to medium low before adding the garlic and Kielbasa or pre-cooked sausage. Continue on medium heat for a further 2-3 minutes while stirring occasionally.
You should now be ready to add the seasoning. Sprinkle the pan evenly and gently stir to mix through the Salt, Paprika and Pepper. Once seasoning has been thoroughly mixed add the stock, tomato paste, bay leaves and sugar (optional). If your using tinned tomatoes add them in after the stock and stir well.
After the stock has had time to warm up, keep a gentle simmer (uncovered) for around 30mins.
At the end of the 30 minutes the sauce should have thickened slightly with a slight gravy like effect. If not don’t panic! you can add a little more tomato paste or simmer for a bit longer to evaporate more water.
Your Leczo is now ready! For a dinner dish, I recommend serving with Pasta. However, its also traditionally eaten with bread if your wanting to keep carbs to a minimum.
Serving
Leczo is traditionally served with farm style bread. However, you can bulk up the meal by serving with Buckwheat groats, brown rice or any type of pasta.
Storage
Storage of Leczo like many foods will depend on several factors. If using pre-cooked sausage such as Polish Kielbasa, placed in an airtight container and refrigerated within an hour of cooking. Then 3-4 days should be possible for storage.