Chop the onion and the garlic cloves finely. Slice the carrots, chop the red bell pepper into small cubes, and the leek into thin rings. Peel and cut the potatoes into regular cubes.

Heat the oil into a stew pot or Dutch oven. Add the onion to the pot and fry until translucent. Add the garlic, carrots, bell pepper, and leek and cook, stirring a few times in between, for about 5 minutes.

Add the ground paprika, tomato paste, potatoes, and marjoram and stir well. Add some chili paste to taste if you want the dish to be spicier, but that is optional.

Add 500 ml/ 2 cups of the chicken stock, stir, cover the pot and let cook on medium-low heat for about 10 minutes or until the potatoes are half cooked.

In the meantime slice the sausages. Add them to the pot and continue cooking for 10 or 15 minutes until the potatoes are soft.

Add the rest of the chicken stock if the liquid cooks down too much, it should not get dry, there should be quite a bit of sauce in the pot. If the sauce is too thin towards the end of the cooking process, remove the lid from the pot and continue cooking the stew for a few more minutes until the sauce thickens slightly.

Adjust the taste with salt and pepper, sprinkle with chopped parsley and serve with pickled vegetables and bread.