Spicy potato goulash

Ingredients for 6 servings:

• 6 large potatoes
• 3 carrots
• ½ stalk(s) garlic
• 1 slice(s) celery, approx. 1cm
• 1 slice(s) of breakfast bacon
• 2 pairs of sausages (Debreziner)
• 400 g sausage (Braunschweiger)
• 2 onions
• salt and pepper
• Caraway seeds
• some chili powder
• 1 shot of red wine
• some vinegar
• 1 bay leaf
• 1 ½ liters of soup, for pouring
• savory
• some marjoram
• some thyme
• 1 tbsp paprika powder
• Parsley
• possibly sour cream

Instructions

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

Peel the onion and carrots, finely chop the onion, and roughly dice the carrots. Peel the potatoes and dice them as well. Slice the leek into rings. Dice the bacon and fry in a hot pan, then lightly fry the onion and leek. Also fry the sliced ​​Debreziner and Braunschweiger sausages. Add the potatoes and carrots, fry briefly, season with paprika, deglaze with the red wine and vinegar, and pour into the soup. Add the herbs and spices and simmer for about 20 minutes until soft. If you like, you can thicken the goulash a little towards the end or stir in sour cream. Serve with fresh rolls.