Summary

Ingredients

• 2 red pepper (s)
• 2 bell peppers, yellow
• 800 g potato (s), new, small ones
• 4 small onion (s)
• olive oil
• salt and pepper
• 2 cloves garlic, pressed through
• 4 teaspoons paprika powder, hot pink
• 500 ml vegetable stock
• 4 tablespoon ajvar
• 200 g mushrooms or chanterelles
• 4 tablespoon chives, cut into rolls

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Instructions

1. Quarter and clean the peppers. Place on a baking tray with the skin side up. Grill under the preheated oven grill on the top level at approx. 200 ° C until the skin turns dark. Cover with a damp cloth and let cool.
2. Wash or peel the potatoes thoroughly. Cut the onions into fine strips. Fry the potatoes and onions in the oil. Season with salt, the crushed garlic and paprika powder. Add the vegetable stock and ajvar and cook covered over medium heat for 25 minutes.
3. Peel the cooled peppers and dice them approx. 2 cm in size. Clean the mushrooms and cut into large pieces.
4. Add both after 20 minutes and season if necessary.
5. Add the chives before serving.