Make the potatoes, peel, cut into quarters. Cut the meat into strips, fry, add the garlic, season with salt, pepper and cayenne. Cut the bacon into strips, add and fry. Add the paradeis pulp and sauté. Add the vegetables and cook until done. Add potatoes and about an eighth to a quarter of a liter of clear soup.
Season to taste and simmer for another 10 minutes. Garnish with sage leaves.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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