Hungarian vegetable paprikash for the winter - how to prepare paprikash from sweet peppers at home.

This recipe is about how to prepare vegetable paprikash for the winter.

Let's prepare sweet peppers for canning: wash them, remove the seeds, then wash them again to wash off all the seeds and cut them into 2-3 cm pieces.

Place the pepper slices in boiling water for 3-4 minutes, then immediately place them in cold water.

The next step is to prepare the tomatoes. We wash them, cut the big ones into pieces, and leave the small ones whole.

Place in prepared jars in layers: parsley, pieces of pepper, whole or sliced ​​tomatoes, then pepper again.

Pour boiling tomato juice over the vegetables and set to sterilize: 1 liter jar for 1 hour.

There are different ways to prepare tomato juice. I do this: wash large, overripe and spoiled tomatoes, cut them into pieces, put them in a saucepan and set to cook over low heat. There is no need to add water; the tomatoes will release juice on their own when they start to heat up.Cook for 10-15 minutes, remove from heat, and when cooled a little, rub through a sieve. Add salt and spices. To get 1 liter of juice you need 1.5 kg of fresh tomatoes.

For 4.5 kg of sweet bell pepper you will need: 1.5 kg of tomatoes, 25-30 g of parsley, 1 liter of tomato juice, 20 g of salt.

Paprikash prepared from vegetables can be used in winter as a separate dish or a side dish for meat. In winter, you can prepare this Hungarian dish with meat, sea fish or chicken with sour cream sauce, adding our preparation as a base.