Summary

Ingredients

• 3 large onion (s)
• 4 large potatoes, peeled
• 300 g tofu
• 2 bell pepper (s)
• 300 g pickled cucumber (s)
• 4 clove (s) garlic, pressed
• 2 ½ liters water
• 150 g tomato paste
• 1 vegetable stock cube
• Olive oil for frying
• Paprika powder
• salt and pepper
• Ketchup
• lemon juice
• 1 cup crème fraîche
• parsley

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Instructions

1. Clean onions, potatoes, tofu, paprika and pickles, cut into cubes and fry one after the other in a large saucepan in oil for 10-15 minutes. Add the pressed garlic, tomato paste and the vegetable stock cube and fill up with water.
2. Simmer over medium heat until the potatoes are cooked through. Season to taste with paprika powder, salt, pepper, ketchup and lemon.
3. Add 1/2 cup of creme fraîche. Garnish with the remaining creme fraîche and parsley and serve with toast.