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1dl Oil
200g Bacon
150g Onion
900g Potato
80g Dried mushrooms
100g Fresh (bell) peppers
2 dl White wine
150g Fresh tomato
60g Flour
5g Ground red paprika
30cl Sour cream
60g Parsley leaves
6cl Vinegar
2.5 L Stock or clear soup
Salt, pepper & bay leaf
Preparation
Fry the finely chopped onion in the oil in a saucepan, and then add fine cut strips of bacon. Add the potato cut into cubes about the size of a hazelnut. Fry a little and then add the cleaned and washed sliced mushrooms (after having previously soaked the dried mushrooms in hot water to soften them). Add the fresh pepper cut into pea-sized cubes. Cook and then pour in the stock (or clear soup). Add to the soup the tomato chopped into cubes (make sure the tomatoes are peeled and to do this easily, dip them first briefly in boiling water). Add the white wine, bay leaf, salt and pepper. Allow the soup to cook until all the ingredients soften. Heat up oil in a frying pan. Add flour to the hot oil (adding as much flour as the oil can absorb). Cook the flour briefly until it becomes a reddish colour. Add the ground red paprika and immediately take the frying pan off the heat. Add this mixture to the soup while constantly stirring. Allow the soup to simmer. Stir the sour cream well in a separate bowl and stir in a couple of spoonfuls of the hot soup (this is to ensure that there are no lumps produced when the sour cream is added to the soup). Add all the sour cream to the soup and remove it from the flame. Sprinkle finely chopped parsley on top.
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