Smothered Red Peppers Paprikash (Russian Lecho)
Submitted by ashley
Sweet red peppers simmered with paprika-stained onions, tomatoes, and a splash of red wine vinegar in this classic Russian lecho. Serve warm, cold, or at room temperature.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
65 minLecho is one of those Eastern European staples that somehow never got its due in the West, and that’s a shame.
Sweet red bell peppers cook down with paprika-coated onions until they turn soft and jammy, while plum tomatoes and a touch of vinegar keep everything bright and balanced.
The whole dish takes about an hour, and the beauty is you can serve it three ways: warm as a side, at room temperature as part of a spread, or chilled straight from the fridge the next day when the flavors have deepened even further.
Variations
- Use roasted red peppers instead of fresh for a smokier, faster version. You’ll need a bit more sugar to balance their intensity.
- Stir in crumbled feta or sour cream when serving for a tangy, creamy contrast.
- Add smoked paprika instead of sweet for a deeper, campfire-like warmth.
Kitchen Tips
- Don’t let the vegetables brown. You want them soft and silky, not caramelized. Keep the heat at medium.
- Add liquid gradually if the pan looks dry during the simmer. The peppers should be tender, not scorched.
Ingredients
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.
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