Garden paprikash

Yield: 6 Servings

Measure Ingredient
2 teaspoons Olive oil
1 cup Diced onion
1 cup Diced carrots
1 cup Peeled, diced potatoes
2 cups Diced cabbage
1 cup Seeded, diced green bell
\N \N Pepper
1 cup Seeded, diced red bell
\N \N Pepper
3 tablespoons Tomato paste
1½ tablespoon Sweet paprika
4 \N Cloves garlic, minced
2 teaspoons Caraway seeds
½ teaspoon Cayenne pepper
2 cups Tomato juice
2 cups Milk
½ cup Plain yogurt
2 tablespoons Minced fresh dill for
\N \N Garnish
\N \N Cooked noodles or rice

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. Stir in yogurt and garnish with dill. Serve over cooked noodles or rice.

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