Vegetable Paprikash Recipe - Vegetarian Times

Vegetable Paprikash

Vegetable Paprikash

Hungarian paprika is available in two flavors: hot or sweet. It’s your choice in this Old World blend of rosy-hued cream sauce and the kind of vegetables that are available year-round. Serve over plain freshly cooked wide noodles.

  • 4Servings


  • 1 Tbs. olive oil or vegetable oil
  • 2 cups thinly sliced cabbage
  • 2 medium onions, sliced
  • 2 medium carrots, sliced
  • 2 medium green bell peppers, sliced
  • 1 medium zucchini, sliced
  • 1 1/2 cups sliced mushrooms
  • 1 medium tomato, chopped
  • 3 Tbs. unbleached all-purpose flour
  • 1 to 2 Tbs. hot or sweet paprika
  • 3/4 cup vegetable broth
  • 1/2 cup fat-free sour cream


In large skillet, heat oil over medium heat. Add cabbage, onions, carrots and bell peppers and cook, stirring often, until tender, 5 to 8 minutes. Add zucchini, mushrooms and tomatoes. Cover and cook until vegetables are wilted.

Stir in flour and paprika and cook 1 to 2 minutes, stirring constantly. Stir in broth and bring mixture to a boil. Boil, stirring constantly, until sauce thickens, about 1 minute. Stir in sour cream and season to taste with salt and pepper.

Nutrition Information

  • Calories: 169
  • Carbohydrate Content: 28 g
  • Fat Content: 4 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 239 mg