Ingredients for 3 – 4 servings:
- 1.3 kg potatoes, waxy
- 2 pieces of large vegetable onions
- 1 piece of mild fresh chili pepper
- 2 garden cucumbers
- 6 – 8 beefsteak tomatoes (depending on size)
- 4 large cloves of garlic
- 6 tbsp double tomato paste
- 5 tbsp conformal mustard (Here is a recipe to make your own)
- 400ml Vegetable broth
- 3 1/2 tsp Salt
- 2 Tea spoons pepper from the mill
- 1 tbsp fresh oregano
- 1 tbsp fresh basil
- 1 teaspoon fresh thyme
- as needed Chili flakes
Preparation:
Peel the potatoes, halve them and cut them into evenly sized cubes. Place in a steamer and cook in steam for about 15 minutes. Remove from heat while still al dente and let cool without lid.
Chop the onion into cubes and cut the chili pepper into small pieces. Peel the cucumbers, removing the soft inside if necessary. Halve the tomatoes and remove the green stalk. Cut cucumbers and tomato halves into even, larger cubes. Peel garlic and chop finely. Sprinkle a pinch of ancient salt on top and crush again with the flat side of the knife so that the juice comes out easily.
Fry the onions without fat in a large pot until they are translucent. Then add the chili pieces and fry briefly. Add the cucumber pieces and diced tomatoes and simmer briefly. Then add the garlic and simmer the sauce for 3 minutes. Pour in the vegetable stock, add the tomato paste and the mustard, mix everything well and bring to the boil again until the sauce is slightly creamy.
Now add salt, pepper and the freshly chopped herbs. Finally, mix in the potato pieces and only warm them briefly so that they don’t overcook.
To serve, garnish with some chili flakes if desired.
Bon appetit!
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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