Bulgarian leek stew

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 400 g jacket potatoes
• 2 cloves garlic
• 1 kg leek
• 4 egg yolks
• 500 g quark (low-fat quark)
• 20 g butter
• 180 g cheese (Gouda)
• salt and pepper
• 125 ml sweet cream
• 250 g garlic sausage, smoked
• 100 g bacon, streaky
• 1 large can of tomatoes, peeled

Instructions

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

Finely chop the onion and garlic, and dice the bacon. Fry the bacon in butter, then sauté the onions and garlic until translucent. Add the tomatoes and their liquid, along with salt and pepper, and simmer for 30 minutes. Peel and slice the potatoes. Wash the leek, cut into finger-length pieces, and boil in salted water for 5 minutes. Rinse in cold water and drain. Slice the sausage. Drain the quark in a sieve. Mix with half of the grated cheese, egg yolk, and cream. Season with salt and pepper. Place the potatoes in a greased baking dish. Spread half of the tomato puree and the quark mixture over each. Place the leek pieces, tomato puree, and sausage slices on top. Spread the remaining quark mixture over the top. Sprinkle with the remaining cheese. Bake in the oven at 220°C for 35 minutes.