Hungarian Pepper Stew (Letscho)
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
74
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 74 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 392 mg | (10 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 stalks Celery
- 400 grams ripe Tomatoes
- 2 yellow paprika
- 2 red paprika
- 1 shallot
- 2 garlic cloves
- 2 sprigs rosemary
- 2 Tbsps olive oil
- 200 milliliters Vegetable broth
- salt
- freshly ground peppers
- sweet ground paprika
Preparation steps
1.
Rinse, remove the strings and slice the celery. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice the flesh. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into bite-size pieces. Peel the shallot and garlic and chop finely.
2.
Rinse the rosemary, shake dry and strip the needles from the stems. In a saucepan, heat the oil and saute the shallots with the garlic until translucent. Add the celery and peppers, sauté briefly and stir in the diced tomatoes.
3.
Add the broth and rosemary and season with salt, pepper and paprika. Cook over medium heat until the peppers are tender, about 10 minutes, season to taste and serve with fresh bread and a glass of red wine.
