Grandma's Balkan-style farmer's soup

Ingredients for 4 servings:

• 3 tbsp oil
• 2 onions
• 1 clove(s) garlic
• 1 can white beans
• 500 g potatoes, waxy
• 2 liters of meat broth or vegetable broth
• 70 g paprika paste or tomato paste
• 250 g tagliatelle, thick
• 1 cup crème fraîche
• 1 tsp, heaped sugar
• 2 bay leaves
• 1 tbsp, heaped paprika powder
• salt and pepper
• chili powder
• ½ bunch parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, also vegetarian possible

Finely chop the onions and garlic. In a large pot, sauté the onions and garlic in oil or butter. Meanwhile, peel and dice the potatoes. Smaller cubes cook faster. Drain the beans. Then add the paprika or tomato paste and sugar to the onions and continue sautéing. Add the bay leaves to the onions and pour in the broth. Bring to a boil. Add the potatoes and simmer over medium heat until the potatoes are about 75% cooked. Then add the drained white beans. Tip: I prefer to cook the pasta in a separate pot and then add it to the soup bowl. If you’re cooking it in the soup, add it to the pot along with the beans. The pasta absorbs a lot of liquid during cooking. There’s not much soup left, making it more of a stew. That’s why I add the cooked pasta to the bowl separately. Season to taste with salt, pepper, paprika, and chili. When serving, add a generous dollop of crème fraîche to the soup and sprinkle with parsley. The quantities are only a rough guide. You can vary them quite arbitrarily, depending on your preference and how much you want to add.