Paprika bean soup

Ingredients for 4 servings:

• 2 medium-sized onions, chopped
• 3 tbsp clarified butter
• 1 red bell pepper(s), cut into small pieces
• 1 bell pepper(s), green, cut into small pieces
• 60 g carrot(s), cut into small pieces
• 2 tbsp paprika powder, sweet
• ½ tsp paprika powder, hot
• 4 medium-sized garlic cloves, chopped
• 2 tbsp parsley, chopped
• 2 tbsp basil, chopped
• 1 tsp caraway seeds
• 1 tsp salt
• 1 liter beef broth
• 1 can kidney beans, net weight 400 g
• 200 g sausage (garlic sausage or Debreziner)
• Sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the clarified butter and fry the onion until light brown, add the bell peppers and carrots and fry briefly, add the paprika powder, stir once and then immediately pour in the soup, add the garlic, salt, caraway seeds and herbs and let it simmer for 10 minutes, then add the sausage cut into pieces and the beans and let it simmer for a further 10 minutes on a lower heat – pour into soup bowls and drizzle with a little cream – a baguette goes very well with it.