Smothered Red Peppers Paprikash (Russian Lech

SMOTHERED RED PEPPERS PAPRIKASH (RUSSIAN LECH

4 Preparation Time :

Categories : Vegetables August

Side dish

Amount Measure Ingredient -- Preparation Method -- -- --

3 tb Vegetable oil

2 Medium-size onions, cut in

Half and thinly sliced 1 Scant t sweet Hungarian

Paprika

6 lg Red peppers, cored, seeded,

And cut into medium-thick

Strips

3 Canned Italian plum

Tomatoes, drained and finely

Chopped 2 ts Tomato paste

1/3 c Chicken broth, or more if

Needed

used FF chicken

Broth

x Salt and freshly ground

Black pepper, to taste

1 1/2 tb Red wine vinegar

1/8 ts Sugar, or more to taste

1) Heat the oil in a large skillet over medium heat.

Add the onions and saute' until softened but not

5 to 7 minutes. Stir in the paprika and toss

with the onions until they are deeply colored.

2) Add the peppers and continue to saute', stirring

occasionally, for another 10 minutes. Do not allow the

vegetables to brown.

3) Stir in the tomatoes, tomato paste, broth, and salt

and pepper. Allow the mixture to boil, reduce the

heat, cover, and simmer the peppers until very tender,

30 to 35 minutes, adding more liquid, a little

at a time, if it evaporates.

4) Off the heat, stir in the vinegar and sugar and allow the mixture to cool.

5) This can be served warm, at room temperature, or cold. Serves 4 as a side dish

Variation: Use roasted red peppers instead of fresh.

You'll probably find this requires less cooking time,

and requires more sugar to take the edge off the

roasted red peppers and prevent them from dominating

the dish. - Curtis

From

Please To The

Table - The

Russian

Cookbook

by

Anya von Bremzen and John Welchman

From: Curtis Jacksoncjackson

mv.us.adobe.com

94 Issue

18, 1994. Formatted by Sue Smith, S.Smith

TXFT40A

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