Stuffed Pepper Soup

Vitamin C on Your Plate: Delicious Stuffed Pepper Soup

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Servings: 4-6

On a warm summer day, nothing compares to the fresh aroma of garden vegetables. This stuffed pepper soup is not just a tasty recipe; it's a wonderful way to bring vitamins and health to your table. Stuffed peppers are a cherished culinary tradition, offering a perfect combination of textures and flavors, enriched by a savory tomato sauce. Let's discover together how to prepare this delicacy!

Ingredients needed:

For the filling:
- 800 g ground meat (a mix of pork and beef)
- 1 large onion
- 1 egg
- 3 tablespoons rice
- 1 bunch fresh parsley
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika
- 12 peppers (preferably bell peppers)
- All-purpose flour (for dusting)
- 100 ml oil (for frying)

For the soup:
- 2 carrots
- 1 onion
- 1/2 celery root
- 1 glass (approximately 200 ml) tomato juice
- Salt to taste
- Sugar (optional, to balance acidity)
- 300 ml sour cream
- Celery leaves and parsley (for serving)

Step 1: Preparing the ingredients

Start by washing the vegetables thoroughly. Peel and finely grate the carrots and celery. Chop the onion. Wash the peppers, remove the seeds, and cut off the top, saving the cap for later.

Step 2: The meat filling

In a large bowl, combine the ground meat with the chopped onion, egg, rice, finely chopped parsley, salt, pepper, and paprika. Mix well until you achieve a homogeneous mixture.

Step 3: Stuffing the peppers

Sprinkle a little salt and flour inside the peppers to help the filling bind. Fill each pepper with the meat mixture, being careful not to overfill, as the rice will expand during cooking. Dust the filled tops with a little flour to seal them well.

Step 4: Frying the peppers

In a deep skillet, heat the oil over medium heat. Lightly fry the stuffed peppers on all sides until they turn golden. This step is crucial, as frying will give them a delicious flavor.

Step 5: Preparing the soup

Once you have fried the peppers, remove them from the skillet and set them aside. In the same skillet, add the grated carrots, chopped celery, and onion, sautéing everything until translucent. This mixture will form the base of the flavorful soup.

Step 6: Final cooking

Add the fried peppers back to the skillet, along with enough water to cover them. Season with salt to taste and let them simmer for 30 minutes over medium heat. Towards the end of cooking, add the tomato juice and mix well.

Step 7: Serving

This soup is absolutely delicious served with a spoonful of sour cream on top and sprinkled with plenty of fresh herbs. For a more balanced taste, you can also add a little sugar when serving. This will counterbalance the acidity of the tomatoes and provide a subtle touch of sweetness.

Helpful tips and variations:

1. Ingredients: You can experiment with different types of ground meat, such as chicken or turkey, to make the soup lighter.

2. Herbs: Add aromatic herbs like dill or basil for extra flavor.

3. Freezing: The tops leftover from cleaning the peppers can be sliced and stored in a bag in the freezer to use in soups or stews during the winter.

4. Beverages: This soup pairs perfectly with a glass of dry white wine or freshly made lemonade.

Frequently asked questions:

- Can I use other vegetables instead of peppers? Yes, you can experiment with zucchini or eggplant, adapting the recipe to your preferences.

- What other recipes can I try with the leftover ingredients? You can make a stew with the ground meat and vegetables or a rice dish with vegetables.

- How healthy is this soup? This soup is rich in vitamins, thanks to the vegetables used. A serving provides a considerable amount of vitamin C from the peppers, carrots, and tomatoes.

This stuffed pepper soup recipe is more than just a culinary dish; it's an invitation to savor the natural flavors of fresh vegetables and enjoy the moments spent in the kitchen. I hope this recipe becomes a family favorite! Enjoy your meal!