New Potato Paprikash with Fermented Cucumbers

Steps

• 1
  For a large jar, count 2.5 kg of cucumbers, to this add 2-3 tablespoons of table salt, 4-8 cloves of garlic, a good bunch of dill, 10-15 black peppercorns, and a slice of sourdough bread or baguette.
• 2
  For the potato paprikash, fry the bacon and smoked sausage, then sauté the chopped onion and crushed garlic in their rendered fat. Add the chopped bell pepper and tomatoes, and prepare a stew base. Season to taste and add the potatoes cut in half or quarters.
• 3
  Toss with the stew sauce, sprinkle with paprika powder, and after a minute, pour in enough broth to just cover it.
• 4
  Check the salt content during cooking, as potatoes absorb a lot of salt. If necessary, replenish the liquid. The key is for the sauce not to be thick and mushy, but pleasantly silky, an emulsion, like a good Baja fish soup.
• 5
  When serving, sprinkle the potato paprikash with spring onions, hot green peppers, and fresh herbs. Serve with fermented cucumbers and a slice of sourdough bread.
• 6
  For the fermented cucumbers, dissolve the three tablespoons of salt in approximately 2-3 liters of water; you can boil it if you wish. Place half of the dill, a few cloves of garlic, and some peppercorns at the bottom of the jar.
• 7
  Cut off both ends of the cucumbers and make lengthwise slits starting from both ends, rotating them 90 degrees in between.
• 8
  Pack the cucumbers tightly into the jar, pour in the salted water, place the bread on top, then put it in the sun or a warm place for 2-3 days. It's that simple.
• 9
  Use a non-starchy or salad potato variety so the result isn't mushy. If you have leftover bacon rind, you can cook it in as well for a better sauce. Instead of fermented cucumbers, it's also excellent with lettuce or fresh mixed pickles (csalamádé).