Ingredients:
- Onion (med), diced – 1
- Garlic cloves, minced – 2 T
- Vegetable oil – ¼ cup
- Hungarian paprika – 1 T
- Marjoram – 1 T
- Carrots – 4
- Red cabbage – ½ head
- Zucchini – 3
- Mushrooms – ½ lb
- Tomatoes, chopped – ½ can, (6 lb 6 oz can)
- Red wine vinegar – 2 T
- Dill (dried) – 2 T
- Salt, to taste
Garnish: Sour cream
Directions:
- Saute the onions and garlic in oil until the onions are translucent.
- Add the paprika and marjoram.
- Add the carrots and cabbage, and saute on low heat, stirring occasionally for about 10 minutes.
- Add the remaining vegetables (except for the zucchini), ½ of the dill, and the vinegar and cook covered for 15 minutes.
- Add enough water to cover about two inches, add the zucchini and the rest of the dill, and simmer for 10 – 20 minutes.
Serves 15 Recipe originally from Moosewood Cooks for a Crowd, p 22)
Advertisements
