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Lebbencs Soup<br />
Serves 6, takes 50 minutes<br />
½ kg potatoes<br />
100 g back bacon<br />
1 onion<br />
200 g lebbencs pasta<br />
1 tbsp red paprika<br />
½ tsp salt<br />
1 hot green pepper<br />
2 cloves garlic<br />
Dice bacon and fry until glassy, then add pasta, finely chopped onion<br />
and brown.<br />
Scatter on red paprika, then dice potatoes and add them too.<br />
Pour in water and bring to the boil.<br />
When it froths up, salt to taste.<br />
Chop garlic finely and add that too and simmer together until potatoes<br />
are soft.<br />
Serve with hot pepper.<br />
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