The Recipe Bin: Russian - Entrees: Vegetable



    Russian Lecho
     
     
    3 tbsp Vegetable Oil
    2 Medium Onions (Halved & Thinly Sliced)
    1 tsp Sweet Hungarian Paprika
    6 large Red Peppers (Cored, Seeded, & Cut Into Strips)
    3 can Italian Plum Tomatoes (Drained & Finely Chopped)
    2 tsp Tomato Paste
    ⅓ cup Chicken Broth (Or More If Needed)
    Salt (To Taste)
    Black Pepper (To Taste)
    1½ tbsp Red Wine Vinegar
    ⅛ tsp Sugar
     
     
      • 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. Add the peppers and continue to saute', stirring occasionally, for another 10 minutes. Do not allow the vegetables to brown. 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. Off the heat, stir in the vinegar and sugar and allow the mixture to cool. This can be served warm, at room temperature, or cold.
     
    Makes approximately 4 servings.

    unknown calories per serving.

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