Hearty potato sausage goulash

Ingredients for 6 servings:

• 4 sausages (potato sausages), smoked, approx. 600 g or lightly smoked Mettwurst or Cabanossi
• 3 m.-sized potatoes, waxy
• 3 small potatoes, approx. 90 g
• 2 m.-sized onion(s)
• 2 garlic cloves
• 1 medium-sized carrot(s), approx. 100 g
• 3 bell peppers, colored
• 2 tbsp paprika paste
• 3 tbsp tomato paste
• 80 g tomato ketchup
• 750 ml vegetable stock
• 1 tsp, heaped paprika powder, sweet
• salt and pepper
• 1 tsp Chubritsa (Bulgarian spice mix)
• 200 g sweet cream
• 1 pinch of caraway powder
• 1 pinch of cinnamon powder
• 4 tbsp olive oil
• ½ can corn (sweet corn)
• ½ can kidney beans

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

a stew for cold days

Heat the olive oil in a large pot. Peel the onions, slice them into rings, and fry until golden brown. Finely chop the garlic and add it. Cut the sausage into 8 mm slices and fry them in the pot with the onions, stirring constantly. Add the tomato paste and fry for a few minutes. Add the vegetable stock, ketchup, paprika, caraway seeds, a touch of cinnamon, chubritsa, and paprika paste, and stir well. Simmer over medium heat, stirring occasionally. Peel the large potatoes, cut them into 1 cm cubes, and add them to the pot. Peel the carrot, cut them into 5 mm cubes, and add them to the pot. Peel the small potatoes and finely grate them into the stew. Simmer for about 10-15 minutes. Meanwhile, slice the three bell peppers into thin strips. Add the bell peppers, beans, corn, and cream to the soup, stir, and season with salt and pepper to taste. Simmer for about 10 minutes. For a spicier twist, add a dash or two of Tabasco and a chopped pickled chili pepper. Serve with a slice of fresh crusty bread.