Summary

Ingredients

• 300 g sausaes, (Debrecziner)
• 1 glass sauerkraut, (precooked ready to serve)
• 500 g potato (s)
• 1 can tomato (s), chunky
• 1 pointed pepper
• 1 chilli pepper (s)
• 1 large onion (s)
• 2 large cloves garlic
• 125 g bacon
• 125 ml red wine, approx.
• 1 tablespoon tomato paste
• 1 tablespoon paprika pulp
• 1 ½ liter broth
• fat
• Salt and pepper
• 1 pinch (s) sugar
• 1 teaspoon herbs
• 200 ml sour cream

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Instructions

1. Peel and dice the potatoes.
2. Wash, clean and chop the paprika and chilli peppers, peel the onion and dice finely like the bacon.
3. Either finely chop or press garlic, use more or less of it depending on your taste.
4. Sweat the onion and bacon in the frying fat (oil, margarine, butter, depending on your taste), add the Debrecziner sausages cut into pieces and fry them over high heat.
5. Add the garlic, tomato and paprika pulp, toast briefly and deglaze with the red wine (amount is approximate, vary here yourself!).
6. Add the tomatoes and sauerkraut, fill with the stock and bring to the boil. With the amount and type of broth (meat, chicken, vegetables, depending on your preference) you can also act yourself, depending on how thick or thin you like the stew or soup.
7. Then put the diced potatoes in the pot, pour in the liquid again and cook over a medium heat for about 20 minutes until the potato pieces have the desired consistency.
8. Finally, stir in the sour cream, add salt and pepper to taste if necessary (you don`t really have to, the ingredients alone bring excellent flavor), but be sure to use a generous pinch of sugar, which gives the tomatoes, cream and wine the acidity takes as well as emphasizes the flavors of the ingredients.
9. Don`t forget to add fresh or dried herbs (I personally prefer herbal paste in oil, which is highly aromatic).
10. Freshly baked white bread and the rest of the bottle of red wine are enough, if the latter is still available.