2 onions, sliced
2 tablespoons vegetable oil
2 carrots, sliced
2 celery stalks, sliced
2 courgettes, sliced
1 green pepper, deseeded and
diced 50 g (2 oz) mushrooms, sliced
500 g (1 lb) hard white cabbage, finely shredded
400 g (14 oz) can tomatoes
1 tablespoon tomato puree
1 teaspoon lemon juice
300 ml (1/2 pint) water
4 1/2 teaspoons sweet paprika
1 tablespoon caraway seeds
salt and freshly ground black pepper
150 (1/4 pint) soured cream