Stuffed Pepper Soup

Stuffed Pepper Soup is a true feast of flavors and textures, a recipe that blends tradition with delicious taste. This soup is not just a main course, but also a culinary story, with deep roots in many cultures where stuffed peppers are a staple ingredient. It is a versatile dish, perfect for serving on cool days or when you want to indulge in a meal full of flavor and warmth. I invite you to discover the necessary steps to prepare this delightful stuffed pepper soup with me.

Preparation time: 30 minutes
Cooking time: 45 minutes
Servings: 6-8

Ingredients:

For the soup:
- 2 small onions
- 4-5 carrots
- 2-3 parsley roots
- 800 g ground meat (pork, beef, or a combination)
- 1 coffee cup of rice
- 1 egg
- 1 tablespoon of white flour
- 250-300 ml tomato puree
- Salt, pepper, paprika, and seasoning to taste
- Fresh parsley leaves for garnish
- 1-2 tablespoons of sour cream (optional, for serving)

For the stuffing:
- 12-14 small peppers (preferably red or green)

Preparation:

1. Preparing the vegetables:
Start by peeling and washing all the vegetables. Dice the onions, carrots, and parsley roots into small cubes. This combination will give the soup a wonderful taste and a distinctive aroma.

2. Boiling the vegetables:
Place the chopped vegetables in a 3-4 liter pot and add enough water to cover them. Boil over medium heat until the vegetables become soft, about 10-15 minutes. It is important for the vegetables to cook evenly to achieve a hearty soup.

3. Preparing the stuffed peppers:
While the vegetables are boiling, prepare the filling. In a bowl, combine the ground meat with the washed rice, raw egg, salt, pepper, paprika, and a tablespoon of flour. Mix well so that the ingredients are integrated. This mixture will give a fine texture to the filling.

4. Stuffing the peppers:
Take each pepper, cut off the top, and remove the seeds and inner flesh. Fill each pepper with the meat mixture, being careful not to overstuff them, as the rice will expand during cooking. Carefully place the stuffed peppers in the pot with the boiled vegetables.

5. Adding the rice:
After adding the peppers to the pot, add the remaining rice. Let everything boil over medium heat for 20-25 minutes. You will notice that the rice will swell and add a creamy consistency to the soup.

6. Finalizing the soup:
Once the rice is cooked, turn off the heat and add the chopped parsley. This will provide a fresh note and a vibrant taste. If desired, you can add sour cream to the bowl when serving for an extra creaminess.

Serving:
Stuffed pepper soup can be served hot, with a piece of fresh bread on the side. If you prefer a richer note, the sour cream will turn each serving into an unforgettable experience.

Practical tips for a perfect result:
- Choose peppers of uniform size to ensure even cooking.
- You can experiment with chicken or turkey for a lighter version of this recipe.
- Add spices like cumin or dill for a distinctive flavor.
- If you want a spicier soup, you can add a finely chopped hot pepper to the filling.

Nutritional information:
This soup is rich in protein due to the ground meat and rice, while the vegetables provide a significant amount of vitamins and minerals. A serving of stuffed pepper soup contains approximately 300-400 calories, depending on the type of meat and sour cream added.

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can use chicken or turkey according to your preferences.

2. How long can I keep the soup?
The soup can be stored in the refrigerator for up to 3 days. It can be reheated on the stove or in the microwave.

3. What other toppings can I use?
You can add Greek yogurt instead of sour cream for a healthier option.

4. Can I freeze the soup?
Yes, the soup can be frozen, but it is recommended to consume it within 3 months to retain its fresh taste.

Now that you have all the necessary information, it’s time to put on your apron and get cooking! Stuffed pepper soup will surely bring joy to the hearts of your loved ones. Enjoy your meal!