Serbian Potato Soup

Rinse and peel the potatoes and cut into small cubes. Clean peppers and carrots and also cut into cubes. Put both together with clear soup and bay leaves in a large saucepan. Bring to the boil and cook for 25 minutes with the lid closed. In the meantime, chop the onions and peel the garlic cloves, cut them in half lengthwise and slice them. Fry in olive oil until translucent. Add the minced meat and fry. Press the mince apart with the spatula a few times. When the meat has taken color, sprinkle with paprika edelsüss and paprika rosenscharf and fold in. 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 garnish: farmer sausages e.g. Debreziner. Additional dish: Pita bread tastes exceptionally good with this. However, you can also offer fresh white bread or country bread. Variation 1: Instead of 500 g ground beef, add 300 g sausage meat and 200 g ground beef to the soup. Variation 2: Instead of 3 red peppers, use one red, one yellow and one green bell pepper (often cheaper in packs of 3).

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