Garden Paprikash

  • Yield 6 servings

A stew made with cabbage, carrots, potatoes and paprika, this vegetarian version is loads lighter than the traditional version using chicken fat and dairy cream.


2 teaspoons canola or olive oil
1 cup diced onions
1 cup diced carrots
1 cup peeled and diced potatoes
2 cups diced cabbage
1 cup seeded and diced green bell peppers
1 cup seeded and diced red bell peppers
3 tablespoons tomato paste
1 1/2 tablespoons sweet paprika
4 garlic cloves, minced
2 teaspoons caraway seeds
1/2 teaspoon cayenne pepper
2 cups tomato juice
2 cups 2-percent soy, rice or oat milk
1/2 cup plain fat-free yogurt, for garnish, optional
2 tablespoons minced fresh dill, for garnish, optional


  1. In a large heavy nonreactive saucepan, heat the oil over medium-high heat. Add the onions, carrots, potatoes and cabbage. Saute 2 minutes. Add the peppers, tomato paste, paprika, garlic, caraway seeds and cayenne pepper. Saute 2 minutes, stirring well, until tomato paste begins to turn light brown. Add the tomato juice and milk; stir to combine well. Simmer about 30 minutes or until vegetables are tender and sauce is thickened. Serve garnished with yogurt and dill, if desired.



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