Smothered Red Peppers Paprikash (Russian Lecho)
Yield
4 servingsPrep
20 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
cut in half and thinly sliced |
|
| 1 | each |
paprika
scant sweet |
*
|
| 6 | large |
sweet red bell peppers
cored, seeded, cut into medium-thick strips |
|
| 3 | each |
tomatoes, canned
italian plum, drained and finely chopped |
|
| 2 | teaspoons |
tomato paste
|
|
| ⅓ | cup |
chicken broth
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| ⅛ | teaspoon |
sugar
or more to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 2 | medium |
onions
cut in half and thinly sliced |
|
| 1 | each |
paprika
scant sweet |
*
|
| 6 | large |
sweet red bell peppers
cored, seeded, cut into medium-thick strips |
|
| 3 | each |
tomatoes, canned
italian plum, drained and finely chopped |
|
| 1E+1 | ml |
tomato paste
|
|
| 79 | ml |
chicken broth
|
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 23 | ml |
red wine vinegar
|
|
| 0.6 | ml |
sugar
or more to taste |
|
Directions
1) Heat the oil in a large skillet over medium heat.
Add the onions and sauté 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 sauté, 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.
