Summary

Ingredients

• 1 large onion (s) (vegetable onion)
• 1 clove garlic
• 3 bell peppers, red, yellow, green
• 1 can corn, (drained weight 425g)
• 1 bunch parsley, smooth
• some fat / oil for frying
• 1 tablespoon ajvar, (can be replaced with tomato paste or fiery ketchup)
• 1 liter tomato juice
• 0.5 liter ½ broth
• 100 g crème fraîche or sour cream or rama cremefine
• salt
• pepper

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Instructions

1. Peel and dice the onion and garlic. Wash and quarter the peppers, cut out the seeds and white skins and cut into cubes. Drain the corn. Wash parsley, shake dry and roughly chop.
2. Heat the fat in a large saucepan, sauté the onions and garlic in it. Add paprika and aiwar and fry for about 3 minutes, add tomato juice and stock and cook for about 15 minutes over low heat. After 10 minutes add the drained corn. Season well with salt and pepper.
3. Stir in creme fraiche and parsley and season again with salt and pepper.