Summary

Ingredients

• 3 bell peppers, red, yellow and orange
• 1 onion (s), preferably red, white or yellow also work, as well as spring onions
• 1 tablespoon paprika pulp or ajvar, alternatively tomato paste
• 1 teaspoon rapeseed oil
• Tomato juice pure or tomato juice with beetroot, celery
• 1 teaspoon, heaped sugar, brown
• salt and pepper
• Chili powder
• Paprika powder

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Instructions

1. Wash the peppers, cut them in half and remove the light-colored inner skins and seeds. Divide the pods into bite-sized pieces. Peel the onion, cut in half lengthways and cut into narrow segments.
2. Heat the oil in a pan. Put the vegetables in the pan, switch back to three-quarters of the heat and let the vegetables take some color for a few minutes. Salt and pepper. Make a little space on the bottom in the middle of the pan, add the sugar and let it caramelize. Add ajvar, tomato or paprika pulp and lightly toast.
3. Mix everything together properly. Now add vegetable juice as required. The result is a creamy sauce, but not a soup. Mix well, bring to the boil again and season with the spices.