Vegetable Paprikash

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the sliced onions and cook, stirring occasionally, until softened and beginning to turn translucent, about 4-5 minutes.

Stir in the paprika, coating the onions evenly, and cook for 30 seconds to bloom the spice and release its flavor.

Sprinkle the all-purpose flour over the onion-paprika mixture and stir constantly to create a roux-like base, cooking for 1-2 minutes until the raw flour taste is gone.

Add the sliced carrots, green bell peppers, zucchini, and mushrooms to the pot, stirring to coat with the oil and flour mixture. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften slightly.

Pour in the vegetable broth and add the thinly sliced cabbage and chopped tomato, stirring well to combine all ingredients. Bring the mixture to a gentle boil, then reduce heat to medium-low.

Simmer the paprikash uncovered for 15-18 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded together.

Remove the pot from heat and let cool slightly for 2-3 minutes. In a small bowl, whisk the fat-free sour cream with a ladleful of the warm cooking liquid to temper it, preventing curdling.

Stir the tempered sour cream mixture back into the pot using a gentle folding motion, incorporating it evenly throughout without breaking up the vegetables. Do not allow the mixture to boil after adding the sour cream.

Taste and season with salt and freshly ground black pepper as needed. Serve the paprikash hot in shallow bowls, allowing the sauce to pool around the vegetables.