Polish summer stew: leczo

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This recipe is like a well-kept secret. Leczo is not as well known as some Polish dishes, but it’s delicious, healthy and filling. It took me almost two years of living in Poland before I was introduced to it. It’s also very adaptable, particularly for when your garden explodes. It’s a rich stew with a tomato base flavored with parsley. While I’ve always had it with zucchini and white beans, the other veggies, like squash and green beans, can be added depending on what’s in your garden.

A few tips: add the stock or broth slowly, as so to not overcook anything. Also, can use fresh tomatoes instead of canned if you have them.

Ingredients

2-3 zucchinis, chopped

2 summer squash, chopped

2 cups green or wax beans

2 medium red peppers, chopped

1 can white beans

1 can chopped tomatoes or chopped fresh tomatoes

1 can tomato paste

4-5 cloves of garlic

1 onion, diced

4-6 cups vegetable broth or stock

1/3 cup fresh parsley, finely chopped

olive oil

salt and pepper, to taste

1. Dice the onion, mince the garlic and saute both in a large pot with olive oil.

2. When the onions are translucent, add 2 cups of the stock or broth and bring to a boil.

3. Break the tops off the washed green beans.

4. When the water is boiling, add the green beans and parsley and reduce heat.

5. Cook the beans for about 8 minutes, then add the white beans, tomato paste and diced tomatoes.

6. Add the chopped zucchini, squash and peppers to the pot. You will need to add more broth, but you don’t want to completely cover the vegetables… add just enough to barely cover them.

7. Cover and simmer until all the veggies are soft.

8. Garnish with parsley and serve hot.

Leczo.

Leczo.

Polish summer stew: Leczo

  • Servings: 5-6
  • Difficulty: east
  • Print

Ingredients

2-3 zucchinis, chopped

2 summer squash, chopped

2 cups green or wax beans

2 medium red peppers, chopped

1 can white beans

1 can chopped tomatoes or chopped fresh tomatoes

1 can tomato paste

4-5 cloves of garlic

1 onion, diced

4-6 cups vegetable broth or stock

1/3 cup fresh parsley, finely chopped

olive oil

salt and pepper, to taste

1. Dice the onion, mince the garlic and saute both in a large pot with olive oil.

2. When the onions are translucent, add 2 cups of the stock or broth and bring to a boil.

3. Break the tops off the washed green beans.

4. When the water is boiling, add the green beans and parsley and reduce heat.

5. Cook the beans for about 8 minutes, then add the white beans, tomato paste and diced tomatoes.

6. Add the chopped zucchini, squash and peppers to the pot. You will need to add more broth, but you don’t want to completely cover the vegetables… add just enough to barely cover them.

7. Cover and simmer until all the veggies are soft.

8. Garnish with parsley and serve hot.

Lezco served with noodles.

Lezco served with noodles.

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