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.