Vegetable Paprikash

Vegetable Paprikash

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Marian Arbour


The farmers vegetable stands will be opening soon and we will have fresh vegetables to make meals and to freeze some for later use.


★★★★★ 1 vote

15 Min
25 Min
Stove Top


  • 6 1/8 oz
    wide egg noodles
  • 2 tsp
    olive oil, extra virgin
  • 6 clove
    garlic finely chopped
  • 2 c
    diced onions
  • 1 c
    diced turnip
  • 2 medium
    carrots sliced in 1/4 inch pieces
  • 3 c
    sliced button mushrooms
  • 2 c
    sweet red or green peppers diced
  • 1 can(s)
    540ml white kidney beans, rinsed and drained
  • 1 1/2 c
    chopped tomatoes fresh or canned
  • 2 Tbsp
    tomaro paste
  • 1/4 c
    light sour cream
  • 2 Tbsp
    fine chopped fresh dill or parsley

How to Make Vegetable Paprikash


  1. In large pot of boiling water cook noodles until tender..drain and set aside. In large non-stick skillet heat oil add onions and garlic cook over medium heat, stirring for 5 minutes or onions are soft. add turnips ,carrots, peppers and mushrooms , add 1/3 cup water, bring liquid to a boil and simmer covered for 10 minutes and vegetables are tender crisp. add paprika , tomatoes and kidney beans and tomato paste bring mixture to a boil reduce heat to low and simmer another 3 minutes or mixture slightly thickened...stir in sour cream and dill.
  2. Add noodles to vegetable mixture and toss to combine and heat through.

Printable Recipe Card

About Vegetable Paprikash

Course/Dish: Vegetables Pasta Sides
Main Ingredient: Pasta
Regional Style: Canadian

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