Cut the sliced ​​turkey into cubes of about 1 cm. Peel and finely chop the onions. Heat the oil in a saucepan and fry the turkey cubes in it, add the onions and fry briefly. Reduce the heat, sprinkle with paprika, pour the stock and simmer covered for 15 minutes.

While the meat is cooking, peel the potatoes and cut into 1 cm cubes. Quarter the peppers, remove the stem, seeds and white dividers and dice. At the end of the cooking time, add the potato and paprika cubes to the soup, season with salt, pepper, marjoram, parsley, chilli sauce and Küllel and cook for another 25 minutes.

Finally, mix the starch with a little cold water and thicken the soup.

Arrange "goulash soup" on plates and serve with 1 dollop of sour cream each.