Prepare vegetables ready to cook and peel as desired. Dice Jerusalem artichoke, cut salsify into stalks, carrots into wheels and cauliflower into roses. Cook separately in boiling salted water.
Cut leek into wheels, peppers into squares and cucumber into slices.
Finely chop onion, heat butter and briefly sauté onion in it until soft. Add leek, peppers and cucumber, steam well. Dust everything with paprika, turn well to the other side and extinguish with red wine and soup. Simmer gently for five minutes. Add sour cream, bring the sauce to a boil, add left over vegetables and heat. Season to taste and serve on the spot.
Our tip: Use high quality red wine for an extra fine taste!
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