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| 1 Esslöffel | Margarine; * see note |
| 2 mittel | onions chopped |
| 2 | cloves garlic minced |
| 2 Esslöffel | Hungarian mild or hot paprika |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Caraway seed |
| 2 x ca. 450 g | New potatoes; peeled and cut into 1/2 cubes |
| 2 Tasse | chicken broth |
| 1 Tasse | Sour cream; non-fat |
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1. Melt margarine in a large saucepan.
2. Add onions and saute over medium-high heat until they are translucent.
3. Add garlic and saute for 1 minute.
4. Reduce heat to very low and stir in paprika, salt and caraway seeds. Cook for 1 minute, stirring constantly.
5. Add potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce heat to low, cover the saucepan and simmer the mixture for about 20 minutes, or until the potatoes are tender but not failing apart.
6. When potatoes are done, stir in sour cream and serve immediately.
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