Hungarian Stew Pan (Letscho)

Ingredients

• 3 stalks celery
• 400 g ripe tomatoes
• 2 yellow bell peppers
• 2 red bell peppers
• 1 Shallot
• 2 Garlic cloves
• 2 sprigs Rosemary
• 2 tbsp olive oil
• 200 ml vegetable broth
• Salt
• Pepper (freshly ground)
• Sweet Paprika Powder

Instructions

1. 1.

   Wash and trim the celery, cut into rings. Boil the tomatoes, shock them in cold water, peel, quarter, core, and dice the flesh into small cubes. Wash the bell peppers, quarter, core, and cut into bite-sized pieces. Peel the shallot and garlic cloves and finely dice them.

2. 2.

   Wash the rosemary, shake dry, strip the needles from the stems. In a pot heat the oil and sauté the shallot with the garlic until translucent. Add the celery and bell peppers, cook briefly, then stir in the tomato cubes.

3. 3.

   Deglaze with vegetable broth, add the rosemary, and season everything with salt, pepper, and paprika. Simmer over medium heat for about 10 minutes, taste, and serve with fresh bread and a glass of red wine.