Polish Leczo - Vegetable Stew with Sausage

Ingredients

• 350g Sausage
• 2 medium white onions
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 courgette, approx. 300g
• 4 medium tomatoes
• 3 garlic cloves
• oil, for greasing
• 3 tbsp tomato purée
• 150ml of water

Recommended Polish sausage is Toruńska.

Seasonings

• 2 tsp ground paprika
• 2 tsp smoked paprika
• ½ tsp hot paprika
• 1 tsp salt
• ½ tsp pepper
• 2 tsp dried oregano

Garnish

• a few sprigs of fresh parsley

Method

Cut the sausage lengthwise, then slice it into pieces.

Wash the peppers, courgettes, and tomatoes.

Peel the onion and slice it into thin wedges.

Cut the courgette into equal pieces and the pepper into strips.

Chop the tomatoes, with or without the skin.

To remove the skin, score the surface of the tomato in several places, then immerse it in freshly boiled water for 30 seconds. Remove the tomato, peel from the scored areas, then chop.

Grate or crush the garlic.

Heat the olive oil in a large frying pan or wok, then add the sausage.

Cook the sausage over medium-high heat until browned, about 4-5 minutes.

Next, add the onion and garlic, and cook until soft and fragrant.

Stir in the spices and fry for a few seconds.

Then, add the peppers and cook for 5 minutes.

Add the tomato purée, courgette, and tomatoes, then mix everything.

Pour in the required amount of water and bring to a boil. Reduce the heat and simmer for 15-20 minutes with the lid on, stirring occasionally.

Taste and adjust the seasoning if needed.

Chop some fresh parsley, and sprinkle it on top. Serve hot.

Serve with fresh bread for a delightful experience.