Polish Leczo

Ingredients for 4 servings:

• 2 red bell peppers
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 3 large onions
• 4 cloves garlic
• 4 sausages Polish (kielbasa slaska), Polish, Silesian sausage
• 500 g beefsteak tomatoes
• 300 g zucchini
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• 1 pinch(s) of cayenne pepper
• black pepper
• Salt
• 3 tbsp olive oil
• some tomato paste
• 1 tbsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Hearty stew ideal

Cut the sausage into regular-thickness slices and fry in a large pot in olive oil until golden brown. Roughly dice the onions, add them, and fry until translucent, stirring constantly. Then roughly dice the bell peppers and add them. Now reduce the heat to low to prevent burning. Sauté for a while, stirring everything, then roughly dice the zucchini and add them, stirring constantly. Finally, add the diced beefsteak tomatoes. Add 1/3 of a tube of tomato paste and the crushed garlic. Add hot and sweet paprika, cayenne pepper, sugar, and finally season with salt and pepper. If the beefsteak tomatoes haven’t released enough juice, add more water. Then simmer everything on medium heat with the lid on for one hour. Serve with baguette. It’s actually a Hungarian dish, but the meat-loving Poles needed a “special sausage” and adapted it accordingly. I prefer the Polish sausage mentioned – Silesian sausage (available in Polish shops) – because it adds a kick and doesn’t fall apart when cooked. Vienna sausages or poultry sausage are too bland for my taste.