Zucchini Paprikash with Tomatoes

by Editorial Staff

A very appetizing vegetable dish based on the Hungarian paprikash dish. Zucchini with bell peppers and tomatoes are stewed with paprika and sour cream, but without meat. Juicy, slightly crispy vegetables in sour cream sauce can be a separate dish or a side dish.

Cook: 35 mins
Servings: 4

Ingredients

  • Zucchini – 1 pc.
  • Sweet pepper – 2 pcs.
  • Tomatoes – 2 pcs.
  • Bulb onions – 1 pc.
  • Garlic – 2 cloves
  • Sour cream – 200 g
  • Wheat flour – 1 tbsp
  • Ground paprika – 1 tbsp
  • Fresh parsley – 3-5 branches
  • Vegetable oil – 2 tbsp
  • Salt to taste
  • Ground black pepper – to taste
  • Fresh hot pepper, for serving (optional) – 3-5 g

Directions

  1. Peel the onion and cut into cubes.
  2. In a frying pan in vegetable oil, fry the onion until transparent (3 minutes over medium heat).
  3. Peel and dice the bell peppers.
  4. Pour paprika to the onion and mix.
  5. Add bell pepper to the pan and pour in 50 ml of water. Stir and simmer for 5-7 minutes over low heat.
  6. We also cut the zucchini into cubes.
  7. Cut the tomato into large pieces.
  8. Peel the garlic. Finely chop the garlic and parsley.
  9. Add the zucchini to the pan with onions and bell peppers, salt, and pepper. Simmer for 3-5 minutes.
  10. Add the tomatoes and continue to simmer for another 1-2 minutes.
  11. Mix sour cream with flour and 2 tbsp of water.
  12. Add the sour cream mixture to the pan, stir and simmer for a couple of minutes.
  13. Add herbs and garlic to all ingredients. Add salt and pepper if necessary. Simmer vegetable stew in sour cream sauce for 1 minute and turn off the heat.
  14. Zucchini paprikash with sweet peppers and tomatoes is ready. When serving, add hot pepper cut into rings as desired.

Enjoy your meal!

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