Peel the potatoes and carrots, cut into cubes and cook them in a large saucepan with plenty of stock so that the potatoes and carrots are well covered.
At the same time fry the minced meat in a pan until it is brown and crumbly. Season well with pepper, salt and paprika powder, possibly also minced meat seasoning.
When the potatoes and carrots are cooked, drain the broth halfway through and collect. Then add the minced meat to the pot. Keep warm over a low flame and mix everything together. Then fold in the sour cream.
Now you can add some of the collected broth again as you wish. The dish should have a nice mushy consistency at the end.
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