Prepare your ingredients:

• Finely chop the onion.
• Cut the garlic cloves into thin slices.
• Slice the mushrooms.
• Cut the potatoes into bite-sized pieces.
• Cut the chorizo into rounds. Halve some of the rounds for a more varied texture.
  • If you're using soy chorizo then skip this step since the chorizo will crumble.

In a large pot, cook the onions and garlic in oil over high heat for 5-7 minutes. Add the tomato paste and continue to cook until the tomato paste becomes dark red, for about 3 minutes.

Add the potatoes, mushrooms, chorizo, broth, smoked paprika, and cayenne into the pot. Bring the contents to a boil and then reduce to a simmer and let it cook for another 20-25 minutes, until the potatoes are tender.

Serve with a dollop of sour cream and some fresh dill. Enjoy!