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.
Ingredients
- 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
Instructions
- 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.
