Tutorial

Step 1/3

Use for recipes you don't like. We won't suggest recipes like this anymore.

Step 2/3

Use to save the recipe and see more recipes like this.

Step 3/3

Use for recipes you want to add to your shopping list. We help you build a varied selection.

This icon means that this recipe is a vegetable-based dish. Raw and cooked vegetables The symbol on the label means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all labels

Vegetable paprika

White rice

00:55

Total: 55 min

00:20

20 min

00:35

35 min

3.9 0 5 110

rates

Ingredients

2 servings
  • 2 Carrots
  • 1 Green peppers
  • 2 Tomatoes
  • 100 g sauerkraut
  • 50 g Button mushroom
  • 80 mL (⅓ cup) White rice
  • 45 mL (3 tablespoon) light sour cream
  • 2 Onions
  • 80 mL (⅓ cup) Paprika
  • 30 mL (2 tablespoon) Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper

Preparation steps

  • Peel and finely chop the onions.
  • Stir-fry them in a casserole in a little olive oil.
  • Add the paprika and cook for 7 minutes.
  • In the meantime, peel and grate the carrots.
  • Add to the onions and mix.
  • Wash and seed the pepper; cut into rounds.
  • Add to the casserole and mix.
  • Cut the tomatoes in quarters and add to the casserole.
  • Add the pickled cabbage.
  • Remove the mushroom stems, cut in slivers, toss in the casserole, and mix.
  • Add a glass of water, salt and pepper, cover and simmer for 20 minutes; add a little water if the mixture sticks to the pan.
  • In the meantime, cook the rice as indicated on the package.
  • Add the sour cream in the casserole.
  • Leave over the heat uncovered for 4 minutes.
  • Serve the vegetable paprika along with white rice.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!