Recipe "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
Number of servings
The complexity of cooking
Step by step recipe for cooking
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.
Carrots, parsley root and celery, peel. Cut the vegetables into fine strips or grate. Just finely shred the cabbage. Very finely chop the parsley.
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.
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.
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.
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.
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.