Potato and pepper goulash

Ingredients for 5 servings:

• 1.3 kg potatoes
• 1 bay leaf
• 1 ½ liters of water
• 3 large onions
• 3 bell peppers, red, yellow, green
• 4 tbsp olive oil
• 1 tsp caraway seeds
• 1 cube of chicken stock
• 3 tbsp tomato paste
• 3 garlic cloves
• salt and pepper
• 1 tbsp balsamic vinegar
• 1 tsp marjoram
• 3 tbsp, heaped paprika powder, sweet
• 1 tsp paprika powder, hot
• 1 pair of Debrecziner sausages, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel and dice the potatoes, boil them in water with the bay leaf until soft. Discard half of the potatoes and the bay leaf. Puree the remaining potatoes in the soup. Finely chop the onions and dice the bell peppers. Heat the oil and fry the onions until golden brown. Add the diced bell peppers, then pour in the pureed soup. Add the caraway seeds, stock cubes, tomato paste, garlic, salt, balsamic vinegar, pepper, marjoram, and paprika and simmer for about 10 minutes. Add the chopped sausage and potatoes and let them simmer for a while.