Hungarian Letscho with Sour Cream

Score the tomatoes crosswise, briefly blanch them with boiling water, and then peel off the skin. Cut the peeled tomatoes into coarse cubes.

Cut the bacon into small cubes and fry it sharply in a pan. Finely chop the onion, add it to the bacon, and roast until golden brown. Sprinkle in the paprika powder and roast briefly until fragrant – be careful not to burn it, as it will become bitter.

Cut the Debreziner sausages into slices or cubes and the bell peppers into thin strips. Add both to the pan, stir in the tomatoes, and season with pepper. The tomatoes will now release their juice. Place the lid on and simmer for about 15 minutes until most of the liquid has evaporated. Season with salt to taste and finally sprinkle with freshly chopped parsley. If you like it spicy, add finely chopped chili.