Hungarian pepper potato soup

Cut the bacon into cubes and heat in the grind, remove the squirts. Peel and dice the potatoes, finely chop the onions, peel the peppers from the seeds and partitions and finely chop. Spasser vegetables in fat melted from bacon, salt, pepper, add cumin, pour in the broth. Cook under the lid for 20 minutes, add sour cream, stir and cook for 5 minutes. If desired, you can serve with toasted sausages.