Hungarian Letscho with Sour Cream

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

Cut the bacon into small cubes and fry it until crispy in a large pan. Finely dice the onion, add it to the bacon, and sauté until golden brown. Briefly toast the paprika powder until fragrant – be careful not to burn it, as it will become bitter.

Cut the paprika sausage into slices or cubes, and cut the bell peppers into fine strips. Add both to the pan, stir in the tomato cubes, 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, sprinkle with chopped parsley.