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Smothered Red Peppers Paprikash (russian Lech

Smothered Red Peppers Paprikash (russian Lech comes together with Vegetable Oil Used Ff Broth, Scant T Sweet Hungarian Paprika, Tomato Paste, Chicken Broth, and Red Wine Vinegar. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 2
• 1
• 6
• 3
• 2 tsp
• 1/3 cup
• 1 1/2 tbsp
• 1/8 tsp

Method (preview)

1. 1

   Add the onions and saute' until softened but not colored, 5 to 7 minutes.

2. 2

   Stir in the paprika and toss with the onions until they are deeply colored.

3. 3

   Add the peppers and continue to saute', stirring occasionally, for another 10 minutes. Do not allow the vegetables to brown.

4. 4

   Stir in the tomatoes, tomato paste, broth, and salt and pepper.

5. 5

   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.

6. 6

   This can be served warm, at room temperature, or cold.

7. 7

   [Variation: Use roasted red peppers instead of fresh.

8. 8

   [From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von Bremzen and John Welchman]

9. 9

   Aug. 18, 1994. Formatted by Sue Smith, S.Smith34,