Summary

Ingredients

• 2 medium onion (s)
• 1 bunch spring onion (s)
• 300 g mushrooms, fresh or 1 lare can cut
• 300 g Cabanossi or other solid arlic sausae
• 4 cans tomato (s) (pizza tomatoes) à 25 ml
• 2 glasses pepper (s), pickled red, in strips
• 2 cans corn, 45 ml each
• 4 piece (s) chili peppers, pickled
• 2 tablespoon ajvar (or 1 solid paprika paste)
• 2 tablespoon olive oil
• 1 clove garlic
• 1 tablespoon vegetable stock, grained
• 2 tablespoon pizza seasoning
• 2 tablespoon sugar
• salt and pepper
• thyme
• rosemary

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Instructions

1. Peel the onions and garlic, finely chop the garlic, cut the onions into wedges. Clean and slice fresh mushrooms. Cut the sausage into thin slices.
2. Heat the oil in a large saucepan, fry the mushrooms in it (not required for canned mushrooms) and then remove them from the saucepan. Fry the onions and garlic in the fat until translucent, add the sausage and fry briefly. Be careful not to color the onions too much! Add the pizza tomatoes with the juice and the ajvar, fill up with about 1/2 liter of water. Bring to the boil and stir in the vegetable stock. Season with pizza seasoning, sugar, salt, pepper and herbs and cover and simmer for about 20 minutes.
3. In the meantime, clean and wash the spring onions and cut into rings. Drain the peppers and cut into fine rings. Sort out the seeds according to taste and the desired spiciness. About 5 minutes before the end of the cooking time, add the mushrooms, spring onions, paprika strips and the drained corn to the soup and heat them with. Season to taste with salt and pepper.