- ¼ cup olive oil
- 2 medium onions, chopped
- 1 large red pepper and one poblano pepper, seeded and chopped
- 1 ½ pound mushrooms. (I used Portobello but exotic, wild mushrooms are preferred)
- salt and pepper
- 4 cloves of garlic, smashed with 1 teaspoon caraway seeds
- ¼ cup Hungarian paprika
- 1 Tablespoon hot, smoked paprika (optional)
- 1 28 oz can diced tomatoes
- 2 medium Yukon Gold potatoes, diced
- 2 kohlrabi, peeled and diced
- 2 carrots, peeled and sliced
- 1 pound zucchini, cut into 1” pieces
- 4 cups vegetable broth
- 2 bay leaves
- sour cream and dill for serving
Directions:
1. In a large cast iron or stainless steel pot heat the oil. Add onions and peppers and cook on moderate heat, stirring until softened about 6 minutes. Add all of mushrooms. Season with salt and pepper and cook until browned, about 10 minutes.
2. Smash together the garlic and caraway seeds with a generous pinch of salt. Scrape into the pot. Add the paprika and tomatoes and the rest of the vegetables. Add the broth and bay leaves. Bring to a boil. Cover and turn down heat to low until vegetables are cooked and stew is richly flavored. Adjust salt and pepper to taste, about 1 hour.
3. Cook noodles or grain. Serve with sour cream and dill.
Source: Sarah Copeland, “Feast”