For the potato goulash, cut the onion into small cubes and fry with oil in a large pot/pan until translucent.
Peel the potatoes and cut them into pieces of about 1 cm. Add to the onions. Season with paprika and cumin and add water or boullion.
Add salt, pepper and bay leaves. Cook until the potatoes are soft.
Meanwhile, slice the chimney sausages, fry briefly and add to the goulash.
When the potatoes are soft, add the sour cream. To do this, first mix a few spoonfuls of goulash with the sour cream in a small bowl.
Then add this mixture to the potato goulash so that the sour cream does not flocculate.
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