Hungarian sauerkraut stew

Ingredients for 4 servings:

• 2 medium-sized bell peppers
• 1 ½ kg potatoes
• 2 onions
• 1 tbsp oil
• 1 tbsp paprika powder, sweet
• 1 tbsp tomato paste
• 1 liter vegetable broth
• 350 g sauerkraut
• 2 garlic cloves
• ½ lemon(s) or 1 whole lemon, zest, grated
• 1 tsp caraway seeds, fine
• Marjoram as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Delicious vegetarian winter recipe

Cut the bell peppers into pieces. Peel and quarter the potatoes (except for two). Finely chop the onions and sauté them, then add the paprika and tomato paste and sauté everything. Deglaze with vegetable stock. Add the potato quarters and bell pepper pieces to the pot, cover, and simmer for 20 minutes. Meanwhile, grate the remaining two raw potatoes, drain the sauerkraut, and roughly chop them. Add both about 10 minutes before the end of the cooking time. Finally, add the garlic, lemon zest, and caraway seeds, and season with marjoram, salt, and pepper.