Garden paprikash
6 Servings
Ingredients
| Quantity | 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 |
| Pepper | ||
| 1 | cup | Seeded, diced red bell |
| Pepper | ||
| 3 | tablespoons | Tomato paste |
| 1½ | tablespoon | Sweet paprika |
| 4 | 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 |
| Garnish | ||
| Cooked noodles or rice | ||
Directions
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.