Alcsó

alcsó is a traditional Hungarian vegetable stew that serves as both a side dish and, depending on the region and season, a complete meal. The core ingredients consist of onions, sweet and hot bell peppers, fresh tomatoes or tomato sauce, garlic, and paprika, a spice deeply ingrained in Hungarian cuisine. The vegetables are sautéed in oil or lard and cooked slowly until they caramelize and meld together, producing a rich, savory broth. Water or vegetable stock is often added to reach the desired consistency, and the dish is finished with salt, pepper, and sometimes a splash of vinegar for brightness.

English-speaking kitchens frequently add sliced sausage, smoked bacon, or Hungarian kolbász to the stew, creating a more filling version known colloquially as “Alcsó with sausage.” Other adaptations may include beans, potatoes, or eggs, reflecting the improvisational nature of rural household cooking. In the countryside, alcsó is traditionally simmered over a wood fire, while in urban households it is usually made on a stove.

The dish is popular during late summer and early autumn when tomatoes and peppers are abundant. Because it requires minimal preparation and can be made in large quantities, alcsó is often served at communal gatherings and as a staple for travelers on trains and buses. In Hungary, it can be found in most grocery stores and restaurants, and it has gained international recognition among fans of Mediterranean and Central European cuisine. The simplicity of its ingredients and the depth of its flavor profile make alcsó a beloved comfort food throughout the country.