Instructions: By Anya von Bremzen and John Welchman]

This is a Hungarian dish that is sold in cans throughout the Soviet Union, and that the Russians dearly love as their own - unlike many other Eastern European conserves that are still consumed, but without special passion. I devised this recipe for those occasions when a Russian or Polish store is not within easy reach. It took me a few attempts to realize that these peppers could actually be eaten in a civilized fashion (as a relish or side dish for grilled meats) rather than plucked straight from the skillet. [Curtis]

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. Youll 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

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