Summary

Ingredients

• 500 g potato (s)
• 250 g onion (s), finely chopped
• 1 clove garlic, finely chopped
• 2 tablespoon clarified butter
• 1 tablespoon tomato paste
• 1 teaspoon, leveled caraway seeds, crushed in a mortar
• 400 ml broth
• 1 ½ tablespoon paprika powder, noble sweet
• salt and pepper
• 1 tablespoon sour cream
• 1 tablespoon thyme or parsley
• 150 g pasta

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Instructions

1. Wash the potatoes and cook with the peel on. Let cool, peel and cut into slices.
2. Heat the lard in a saucepan. Lightly brown the onions and garlic in it. Stir in tomato paste and caraway seeds. Gradually fill up with the broth. Season with paprika, salt and pepper, then simmer in the open saucepan over a moderate heat for 20 minutes.
3. In the meantime, cook the pasta.
4. Add the sour cream and herbs to the sauce, season to taste and stir well.
5. Put the sliced potatoes and the cooked pasta in the sauce and let them get hot.