(serves 4)
70 dg potatoes (white)
5 dg cured bacon or pork neck
5 dg red onions
2 garlic cloves
2 dl sour cream
5 dg carrots
2 dl white wine

Sweet paprika, salt, pepper, bay leaf, vegeta (vegetable and herb seasoning), whole black pepper, flour, parsley leaves, lard (2 teaspoons), oil. Cut the cured bacon into small pieces and fry them on the lard. After a few minutes, add finely chopped onions and saute until soft. Add chopped garlic, paprika, chopped carrots, bay leaf, salt and vegeta. Peel the potatoes and cut them into small cubes, then cook them in salted, boiling water. When the vegetables are soft, add the potatoes and white wine. Simmer on low heat. In a separate bowl, mix together two spoonfuls of flour and sour cream, and pour the mixture into the soup through a strainer. Cook for another 10 minutes. Season to taste and serve.