Wash, peel and cut the potatoes into small cubes. Clean and dice the peppers and carrots. Put both in a large saucepan with the stock and bay leaves. Bring to the boil and cook covered for 25 minutes.
In the meantime, chop the onions and peel the garlic cloves, halve lengthways and cut into small slices. Fry in olive oil until translucent. Add the minced meat and fry. Keep pushing apart with the spatula. When the meat has turned color, sprinkle the sweet paprika over it and stir in the hot paprika. Add the meat to the soup 5 minutes before the end of the cooking time. Season with thyme and a little salt.
A really hearty stew for cold autumn and winter days.
Soup filler: farmer sausages e.g., Debreziner.
Side dish: Flatbread tastes particularly good with it. However, you can also serve fresh country bread or white bread.
Variation 1: Instead of 500 g minced beef, add 300 g sausage meat and 200 g minced beef to the soup.
Variation 2: Instead of 3 red peppers, use one red, one yellow and one green pepper (they are often cheaper in a pack of 3).
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