Mezhivo pepper

Recipe "Mezhivo pepper":

Mezhivo pepper


  • 6-8 sweet peppers
  • a quarter of the average head of cabbage
  • half of average celery
  • 2 medium carrots
  • 1 small parsley root
  • 2 medium onions
  • a small bunch of parsley
  • 2 teaspoons sugar
  • 2-3 tablespoons of tomato puree
  • vegetable oil
  • Salt and black pepper

cooking time

30 minutes

Number of servings


The complexity of cooking




Step by step recipe for cooking

Step 1

With a sharp knife carefully cut from sweet peppersthe stalk ( "tail") and remove together with the seeds. Place the peppers in a heat resistant sieve or colander set over a pan, one-third filled with boiling water, cover with a lid or foil and cook for a couple of peppers for 3-4 minutes. Cool.

Step 2

Carrots, parsley root and celery, peel. Cut the vegetables into fine strips or grate. Just finely shred the cabbage. Very finely chop the parsley.

Step 3

Onion clean, finely chop. Preheat a frying pan in a little vegetable oil and gently fry the onion over medium heat until soft, 5 minutes. Remove from heat.

Step 4

In a saucepan with a thick bottom, or in the sameskillet, heat a little oil. Cabbage, parsley, carrots and celery, place in a saucepan, simmer on low heat, covered until tender, about 15 minutes.

step 5

Salt the vegetables, add the sugar, fried onions, tomato paste and finely chopped parsley. Allow the vegetables to cool, and nafarshiruyte prepared peppers. Place the peppers in a pan with a thick bottom.

step 6

While the vegetables are cool, prepare the gravy: finely chop the tomatoes, place in a dry saucepan, place over medium heat, cover with a lid and simmered in its own juices, for 10 minutes.

step 7

Clean the tomatoes through a sieve, add 1.5drinking cups or filtered water, flour, sugar, vinegar, salt. Pour this sauce of peppers, place over medium heat, bring to a boil, reduce heat and simmer, covered for 20-30 minutes.

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