Hungarian potato soup

Ingredients for 4 servings:

• 4 m.-sized onion(s)
• 2 tbsp lard
• 2 bell peppers, red and yellow
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 1 tomato(s), peeled
• 1 tbsp tomato paste
• 1 tsp caraway seeds, whole
• 1 tsp salt
• 5 cloves garlic
• 1 ½ kg potatoes, waxy
• ½ tsp black pepper, ground
• 4 Cabanossi

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Paprika crumbs

Roughly dice the onions and sauté in the hot lard until golden brown. Deseed the bell peppers and cut them into rings or small pieces, add them to the onions and sauté. Reduce the heat (important!!!) and mix with the sweet and hot paprika powder. Immediately deglaze with 200 ml of water. Quarter the skinned tomato and add it to the pot along with the tomato paste, caraway seeds, salt and the peeled and finely chopped garlic and mix well. Simmer gently. Meanwhile, peel the potatoes, cut them into pieces approximately 2 x 4 cm in size, wash them thoroughly and add them to the pot with the rest of the ingredients. Top up with water so that the potatoes are just covered. Simmer over low heat, stirring occasionally. Before the potatoes are tender, add the thinly sliced ​​Cabanossi and stir in. Do not overcook the potatoes, as the hot soup will infuse them. Let the soup rest for a few hours and bring back to the boil briefly before serving.