Hungarian potato stew

Ingredients for 6 servings:

• 500 g potatoes
• 6 bell peppers, red, green and yellow
• 3 large onions
• 4 tbsp lard or butter
• 2 tbsp paprika powder, sweet
• 1 bunch of dill
• 6 tbsp sour cream
• 6 sausages (Debrecziner), or another sausage
• salt and pepper
• possibly chili powder

Instructions

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

Peel and quarter the potatoes, deseed and slice the bell peppers, slice the onions into rings, and chop the dill. Sauté the onions in plenty of lard; do not brown. Add the bell peppers and potatoes and sauté briefly. Then add the paprika and mix everything well. If you like it spicier, you can also season with chili. Pour in about 2 liters of hot water. Bring to a boil, season with salt and pepper, and simmer the stew for 30 minutes. Add the sausages, turn off the heat, and let the sausages heat through for 10 minutes. Before serving, slice the sausages and return them to the soup. Sprinkle with dill, divide the stew among the plates, and add a spoonful of sour cream to each plate.