Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 potato (s)
- 3 bell peppers, red, OR:
- 3 pointed peppers, yellow
- 3 small onion (s)
- 3 carrot (s)
- 750 ml vegetable stock
- Caraway seed
- 5 teaspoons tomato paste
- Paprika powder
- salt and pepper
- marjoram
- garlic
- 1 cup crème fraîche
- 3 sausages
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Cut the potatoes into small cubes and sauté.
- Dice the onions, peppers and carrots and add.
- Fry everything well, add the caraway seeds and tomato paste and pour on the broth. Season with paprika powder, salt, pepper, marjoram and garlic and simmer until the vegetables are firm to the bite. In the meantime, fry the sausages and then add them, cut into small pieces. Finally stir in a beaker of crème fraîche.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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