Romanian stuffed pepper ciorbă with meat and rice

Ingredients

• 8 peppers for stuffing
• 1 medium onion (150 g)
• 1 medium carrot (100 g)
• 2 tablespoons oil
• 1 tablespoon pepper paste
• 240 g rice
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 400 g ground turkey and beef
• 1 egg
• 3000 ml water
• 2 teaspoons salt
• 2 tablespoons oil
• 2 tablespoons flour
• 200 ml tomato juice
• 400 ml water
• 250 ml borș
• 15 g parsley
• 100 g sour cream (at least 20% fat)

Preparation

1. Wash the peppers and remove the stems, ribs and seeds. Peel the carrot and onion; grate the carrot and finely chop the onion. 2. Heat 2 tablespoons of oil in a pan. Cook the onion and carrot for 5 minutes, until softened, then add the pepper paste and stir briefly. 3. Add the rice, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir and take the pan off the heat. Add the ground meat and egg, then mix the filling until combined. 4. Stuff the peppers without packing the filling right up to the top. Arrange them in a pot and pour in 3000 ml of water. Add 2 teaspoons of salt and simmer over medium heat for 30-35 minutes, until the peppers are tender. 5. Heat 2 tablespoons of oil in a clean pan. Add the flour and cook for 2 minutes, stirring, until it turns a light golden color. Pour in the tomato juice and 400 ml of water, then simmer the mixture for 3 minutes. 6. Pour the tomato mixture into the pot with the peppers. Add the borș, if you want to make the soup sour, and simmer for another 10-15 minutes. Sprinkle with the chopped parsley and serve with sour cream.