1 one-third tbsp. salca, (paprika paste) – mild mild mild or hot (*).
Put the bulgur in a sieve, let it cool and drain. Peel and finely dice the onions. Remove stems and stem ends from peppers, cut in half lengthwise. Remove the seeds and ribs. Rinse and chop the peppers. Blanch the tomatoes until they are boiling hot, peel and finely dice them. Melt the butter in a saucepan. Sauté the onions first, then the other vegetables. Add the bulgur, the vegetable soup and the paprika paste. Stir everything well and let it bubble up. Reduce the heat. Cook the bulgur over medium heat in an open pot for about 15 minutes. Reduce the heat and let the bulgur cook and swell for about half an hour with the lid closed.
Add salt.
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