Name: Smothered Red Peppers Paprikash (Russian Lecho) (Passover)
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Russian	Veg-cook, August, Side dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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]
From: Curtis Jacksoncjackson@mv.us.adobe.com (preferred)ordod721@aol.com
rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip

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