Garden Paprikash

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 186
  • Fat 6g
  • Cholesterol 6mg
  • Sodium 518mg
  • Carbohydrate 27g