Summary

Ingredients

• 2 red pepper (s)
• 1 bell pepper (s), yellow
• 1 green pepper (s)
• 3 large onion (s)
• 4 cloves garlic
• 4 Polish sausage (kielbasa slaska), Polish, Silesian sausage
• 500 g beefsteak tomato (s)
• 300 g zucchini
• 1 tablespoon paprika powder, noble sweet
• 1 tablespoon paprika powder, hot pink
• 1 pinch (s) cayenne pepper
• Black pepper
• salt
• 3 tablespoon olive oil
• some tomato paste
• 1 tablespoon sugar

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Instructions

1. Cut the sausage into normal thick slices and fry them in a large saucepan in olive oil until they are golden brown. Roughly dice the onions, add them and fry until they are translucent. Always stir well. Then cut the peppers into large cubes and add them. Now set the stove to a lower setting so that it doesn`t burn. Fry for a while, stir everything, then cut the zucchini into large cubes and add. Always stir. Finally, add the beef tomatoes cut into cubes. Add 1/3 tube of tomato paste and the squeezed garlic. Add the rose-hot and noble paprika powder, cayenne pepper, the sugar and, at the end, season with salt and pepper. If the beefsteak tomatoes have not given off enough juice, you can add more water. Then cook everything for an hour on medium heat with the lid on.
2. Sufficient with baguette.
3. It is actually a Hungarian dish, but the meat-loving Poles needed an extra sausage and modified it accordingly. I currently prefer the specified Polish sausage - Silesian sausage (available in Polish shops), as it brings pep into it and does not disintegrate during cooking, Viennese sausages or poultry sausages are too tasty for me.