Peel and wash the potatoes and cut them into cubes (approx. 2 x 2 cm). Cook in boiling salted water for about 10 minutes. In the meantime clean, wash and cut the peppers into strips. Peel onion and cut into cubes.
Heat 1 tablespoon of oil in a saucepan, sauté the diced onion and strips of pepper. Wash the marjoram, dab dry and pluck leaves from the stalk. Add tomato paste and marjoram and deglaze with tomatoes.
Coarsely chop the tomatoes with the spatula. Drain the potatoes, add to the tomatoes in the pot and simmer for about 5 minutes. In the meantime heat 1 teaspoon of oil in a pan. Leave the bacon in it until crispy.
Season the goulash with salt, pepper and aiwar and arrange in preheated plates. Add 1 teaspoon of sour cream to each soup, sprinkle with bacon and garnish with marjoram.