3 T 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 t 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 T Red wine vinegar
1/8 t Sugar, or more to taste
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.