1 heaped tablespoon sweet paprika
200 ml broth from bouillon cubes,
1 tablespoon plain flour
200 ml yogurt or sour cream (hard cheese for sprinkling)
First clean the mushrooms and cut them into thick slices. From the peppers, remove the cores, rinse and cut into large pieces. Peel and cut the onion, garlic peel
and embossments. Heat the fat in a saucepan, fry the chopped onions on it. Then add the sliced mushrooms, salt, garlic, cumin, paprika, pour half the broth, stir and simmer for about five minutes. Add the chopped peppers (who likes sharper meals can add some of chilli peppers i), stir, add the rest of the broth and simmer. In cream or yogurt, whisk flour, pour into a stew, stirring occasionally continue stewing until peppers are soft. We stew on a platter sprinkled with grated hard cheese. Serve with salty dog.