A recipe for Smothered Red Peppers Paprikash (Russian Lecho). Follow the simple recipe instructions for Smothered Red Peppers Paprikash (Russian Lecho) shared by other home cooking experts.
Ingredients
3 Tbs. Vegetable oil2 Medium-size onions, cut in half and thinly sliced
1 Scant Tsp. 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 Tsp. Tomato paste
1/3 c. Chicken broth, or more if needed
Salt and freshly ground Black pepper, to taste
1 1/2 Tbs. Red wine vinegar
1/8 Tsp. Sugar, or more to taste
Directions
1) Heat the oil in a large skillet over medium heat. Add the onions andsaute' until softened but not colored, 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, about 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 at mv.us.adobe.com rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith at Prodigy.com using MMCONV.
