Lecsó (/ˈlɛtʃoʊ/ LETCH-oh, Hungarian: [ˈlɛt͡ʃoː]; Czech and Slovak: lečo; German: Letscho [ˈlɛtʃo] ⓘ; Ukrainian: лечо, romanized: lecho; Polish: leczo [ˈlɛt͡ʂɔ] ⓘ; Russian: лечо, romanized: lyecho, IPA: [ˈlʲetɕɵ]), also anglicized as lecho, is a Hungarian[1] thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika[2] as a base recipe.

There is a large variety of lecsó, the base of all being a mixture of tomatoes and peppers (both sweet and hot), onions, spiced with salt, sometimes red paprika powder and often garlic.

To make the perfect lecsó base, one must render the lard from the smoked bacon (if that is used instead of oil, which is also common), and fry the onion slices until the edges become slightly brownish.

It is also commonly served as a hot dish, for example, with fried fish and sour cream or in a Hungarian style crepe (palacsinta).

It is widely believed in Hungary that the best lecsó is made over an open fire in a "bogrács" (a cauldron), a Hungarian-style barbecue.