Hungarian Letscho with Sour Cream

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

Dice the streaky bacon finely and fry it sharply in a pan. Finely chop the onion, add it to the bacon, and sauté until golden brown. Sprinkle the paprika powder over it and roast briefly until fragrant – making sure it doesn't burn, as it will become bitter otherwise.

Cut the Kabanos into slices or cubes and the bell peppers into fine strips. Add both to the pan, stir in the diced tomatoes, and season with pepper. The tomatoes will now release their juice. Cover and simmer for about 15 minutes until most of the liquid has evaporated. Season with salt to taste. Finally, stir in the chopped parsley.