Potato Stew

Ingredients

• 2 onions
• 2 cloves garlic
• 1 kg waxy potatoes
• 3–4 bell peppers (red and yellow)
• 3 tbsp olive oil
• 1 tbsp sweet paprika powder
• 400 g chopped tomatoes (canned)
• 1 l vegetable broth
• 1 tsp ground cumin
• Salt
• Pepper
• 1 handful parsley (approx. 5 g)
• 4 tbsp sour cream (approx. 20 g)

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Peel, wash, and cut the potatoes into approximately 3 cm pieces. Halve, deseed, wash, and chop the bell peppers.

2. 2.

   Heat the oil in a pot. Sauté the onions and garlic in it for 4 minutes over medium heat. Add the potatoes, bell pepper pieces, and paprika powder and sauté for 3 minutes. Add the tomatoes and broth, season with cumin, salt, and pepper, and simmer for about 30 minutes over low heat, stirring occasionally.

3. 3.

   Wash, dry, and finely chop the parsley. Season the potato stew to taste and serve in bowls. Top with sour cream and sprinkle with parsley.