Light Potato-Paprika Goulash

Name: Light Potato-Paprika Goulash
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 1 yellow, green and red peppers (approx. 200 g each); 1 (80 g) Onion; 1 TABLESPOON + 1 tsp olive oil; 1 TABLESPOON Tomato paste; 5 Stem(s) Marjoram; 1 can(s) (850 ml) Tomatoes; 50 g Diced bacon; 7-10 Tbsp Pepper; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 4 TSP Schmand

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
1 yellow, green and red peppers (approx. 200 g each)
1 (80 g) Onion
1 TABLESPOON + 1 tsp olive oil
1 TABLESPOON Tomato paste
5 Stem(s) Marjoram
1 can(s) (850 ml) Tomatoes
50 g Diced bacon
7-10 Tbsp Pepper
4 TABLESPOONS Aiwar (spicy-hot spice paste)
4 TSP Schmand

Directions

1
Peel and wash the potatoes and cut them into cubes (approx. 2 x 2 cm). Cook in boiling salted water for about 10 minutes. In the meantime clean, wash and cut the peppers into strips. Peel onion and cut into cubes.
2
Heat 1 tablespoon of oil in a saucepan, sauté the diced onion and strips of pepper. Wash the marjoram, dab dry and pluck leaves from the stalk. Add tomato paste and marjoram and deglaze with tomatoes.
3
Coarsely chop the tomatoes with the spatula. Drain the potatoes, add to the tomatoes in the pot and simmer for about 5 minutes. In the meantime heat 1 teaspoon of oil in a pan. Leave the bacon in it until crispy.
4
Season the goulash with salt, pepper and aiwar and arrange in preheated plates. Add 1 teaspoon of sour cream to each soup, sprinkle with bacon and garnish with marjoram.