Vegetable Paprikash

Vegetable Paprikash Recipe

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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


1In 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.
2Add noodles to vegetable mixture and toss to combine and heat through.

About Vegetable Paprikash

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