Summary

Ingredients

• 600 g potato (s)
• 1 liter poultry stock
• 1 bay leaf
• 1 chilli pepper (s)
• 1 clove garlic
• Lemon zest, 2 strips
• 1 teaspoon marjoram
• 1 teaspoon caraway seeds
• 1 tablespoon paprika powder, noble sweet
• 1 onion (s)
• 3 bell peppers, red, yellow, green
• 1 tablespoon olive oil
• 1 teaspoon tomato paste
• salt
• 300 g Cabanossi, classic

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Instructions

1. Peel and dice the potatoes. Simmer in poultry stock with bay leaves and chilli for 30 minutes. Drain the liquid, remove the spices. Puree the potato stock with 70 g potatoes, strain and season with a little chopped chilli pepper.
2. Cut the garlic into slices. Chop with lemon zest, marjoram and caraway seeds. Mix the paprika powder with lukewarm water until creamy. Dice the onion. Peel and core the peppers and cut into pieces.
3. Fry the onion in the oil, sweat the peppers for 3 minutes. Add tomato paste, top up with potato stock. Add the crushed spices and paprika cream, simmer for 8 minutes. Add the rest of the potatoes. Chop the sausage and heat it in the goulash.