2 lg. potatoes, cubed
2 med. carrots, sliced
2 c. celeriac or turnip or parsnip, peeled and cubed
1 bay leaf
Water or vegetable stock
1 tsp. salt

Place vegetables in a large soup pot. Add just enough water or vegetable stock to cover. Bring to the boil. Reduce heat, cover, and simmer for 20 minutes.

1 (28 oz.) can tomatoes

Chop tomatoes coarsely. Add with tomato juice to the soup pot. Simmer, stirring occasionally.

3 tbsp. oil
1 med. onion, chopped
1 tbsp. Hungarian paprika
2 tbsp. dried marjoram
1 tbsp. tarragon or parsley
2 tbsp. caraway seeds
1 tsp. black pepper
2 c. chopped green cabbage
2 c. sliced mushrooms
1/2 to 1 c. water, as needed

Heat oil in a large skillet. Saute onions until translucent. Add seasonings, cabbage, and mushrooms. Continue to saute for 10 minutes, stirring often. (NOTE: Paprika scorches easily, so be prepared to reduce the heat.)

Add to the stew; stir to combine. Adjust seasonings; pour in water as needed to obtain desired consistency; simmer for 10 more minutes. Serve hot. Serves 4.