For the potato goulash, finely chop the onion and fry in oil. Squeeze the garlic cloves and add them. Cut the carrots and peppers into small pieces and fry them.
When everything is nicely roasted, add the paprika powder and deglaze with a dash of vinegar. Add water and potatoes (cut into small pieces).
The potatoes should be covered with water. Add water during cooking if necessary. Season with salt, pepper, savory, oregano and crushed caraway or cumin salt.
Cook slowly for quite a long time. When the potatoes begin to soften, add the sliced depreziner.
When the potato goulash is cooked, let it cool down a bit and only then stir in the cream (the cream is mixed with potato starch) – boil up again and it is ready.