Vegetarian paprikash

November 23, 2009

This is Part II in the Must Empty The Fridge series, starring:

  • 1 large onion
  • 1-2 cloves of garlic
  • 5-6 medium potatoes
  • 2 smallish eggplants (or 1 large)
  • 1 bell pepper (composed, in my case, of 1/2 a green one and 1/2 a red one)
  • ~2 cups of liquid (chicken broth, vegetable broth, water, or a combination)
  • 1 tablespoon paprika (at least!  …I won’t tell you how much I really used)
  • salt to taste
  1. Saute the onions and garlic for 4-5 minutes.
  2. Add the potatoes, eggplant, paprika, salt, liquid.  Simmer until the vegetables are soft; 15-20 minutes should do the trick.
  3. Add the peppers and let them get warm and happy for another minute or so.
  4. Serve over egg noodles.

Now, paprikash can be one of those comfort foods that transports some of us straight to our grandmother’s house, to a different continent and a different time…  But that’s perhaps only if sweet paprika is used?  I happened to use hot paprika, which gave the dish zero grandmotherly comfort but a whole lot of delicious roars and thunderbolts.