Summary

Ingredients

• 2 tablespoon oil (no olive oil!)
• 1 teaspoon, heaped paprika powder, noble sweet
• 700 g potatoes, mostly waxy
• 1 tablespoon marjoram
• 2 bay leaves
• 200 g sour cream or sour cream
• 15 g wheat flour
• 400 ml water
• salt and pepper

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Instructions

1. Peel the potatoes and cut into large cubes. Heat the oil in a saucepan, reduce the heat and add the paprika powder. Heat slowly while stirring (approx. 1 minute). Add the potatoes and stir well. Add enough water to cover the potatoes. Add marjoram, salt and bay leaves, stir and simmer covered for 20 minutes until the potatoes are soft.
2. Mix the sour cream or sour cream with a whisk until smooth and mix with the flour until lump-free. Using a small ladle, add some of the potatoes` boiling water and stir until smooth. Pour the dough slowly over the potatoes and, while stirring constantly, thicken the liquid with it, it should only be creamy, not very thick. Simmer for another 2 minutes over a low heat. Stir in between.
3. I always have meatballs as a topping, but fresh white bread or rolls also taste good with it.