Cut the peppers in half, remove the seeds, then cut into cubes and 20 min in the , heated to 180 degrees, stove form. Cut the bacon into fine strips, wrap the olives with them and fix them with a wooden stick. Remove the thyme leaves, remove the seeds from the peppers and cut them into small pieces. Cut the meat into cubes and roast them with the onions in a saucepan with olive oil until brown. Add garlic and season with pepper and salt. Add rose bell pepper, peppers and thyme to the saucepan. Fill with clear soup and red wine. Boil well for at least 30 minutes. Later add the bacon olives and simmer briefly. Season the soup. Remove the crust from the bread and cut the bread into cubes. Brown the bread in a frying pan with olive oil. Mix the bread cubes with the parprika cubes and season with salt and pepper. Serve the soup and sprinkle with the parrika bread cubes.
Our tip: Use bacon with a fine, smoky note!