Side Pannel
Smothered Red Peppers Paprikash (Russian Lecho) (Passover)
Smothered Red Peppers Paprikash (Russian Lecho) (Passover)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes
Ingredients List
- 3 tb Vegetable oil [used FF
- Broth]
- 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
Directions
1) Heat the oil in a large skillet over medium heat. Add the onions and
saute' 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]
saute' 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]
Tweet
 (Passover) "Pin It")
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
