The onions are roasted in hot oil and placed in the soaked Roman pot. Put the potatoes, sausages, bell peppers with the spices in the Römertopf and pour the broth mixed with tomato paste over them (everything should be well covered). Place in the cold oven and stew at 220 ° C for about 1 hour. If desired, bind with a little cornstarch mixed in cold water.
This recipe can be varied very easily. For example, you can leave out the sausage and add different types of vegetables (leek or sliced carrots, peas, green beans, etc.).