Chop onions and garlic. Fry in 2 tbsp oil until translucent, cut kabanossi into slices and fry. Season with 1 tbsp rose bell pepper, add tomatoes, hominy and finely chopped peppers. Season with pepper and salt.
Simmer for 1 hour. Season with sweet paprika. Add creme fraiche as a dab of cream on top of the soup.
Serve with baguette or pita bread.
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