This meat stuffed bell peppers sour soup is one of my favorite soups. It’s very rich and nourishing and is pretty easy to make. If you like soups and meat stuffed bell peppers you definitely have to try this recipe.
For the filling I used minced chicken but you can also use minced turkey or minced beef. The meat is combined with rice, finely chopped onion, egg, 1-2 slices of bread soaked in water or milk and squeezed, fresh herbs and seasoned with salt, pepper and dried thyme. Bell peppers are filled with this meat mixture then placed into a large soup pot and covered with water.
Then you have to cook the soup until the meat and the rice are cooked. During the cooking process you add vegetables and tomato paste.
If you like sour soups, you can add lemon juice at the end.
Serve this delicious meat stuffed bell peppers sour soup with sour cream and crusty bread. It’s a delight!
– 12-15 small bell peppers
– 1 onion
– 1-2 carrots
– 1 slice of celery root
– 3-5 tablespoons of tomato paste
– salt to taste
– 1 bunch of fresh parsley
– freshly squeezed lemon juice to taste
– 800gr minced chicken (or turkey, beef)
– 80gr rice (uncooked)
– 1-2 slices of bread soaked in water or milk and squeezed
– 1 onion
– 1 egg
– 1 bunch of fresh dill (or parsley)
– salt, pepper and dried thyme to taste
You should start by preparing the filling.
Use a bowl to combine minced meat, finely chopped onion, the egg, 1-2 slices of bread soaked in water or milk and squeezed, chopped dill and rice. Season with salt, pepper and dried thyme and mix well to combine. Cover the bowl and place it into the refrigerator while you prepare the bell peppers.
Use a small and sharp knife to cut a lid on top of each bell pepper, around the stems. Discard the lids.
Scoop out the seeds and the membranes. Rinse the bell peppers, outside and inside to remove all the seeds.
Remove the meat mixture from the refrigerator.
Using a teaspoon, fill the bell peppers with meat.
Place the stuffed bell peppers into a soup pot and cover with water. Add salt.
Place the pot over medium heat and bring to a boil.
Meanwhile prepare the vegetables.
Peel and rinse the vegetables. Finely chop the onion, dice the celery root, cut the carrot(s) into halves or quarters then into thin slices. Place the vegetables into simmering soup.
Peel, rinse and grate the potato. Add the grated potato to the soup.
Skim any foam that form on top.
Continue to cook for about 20 minutes. Add the tomato paste.
Continue to cook until the meat and the rice are cooked.
Remove from heat and add fresh parsley and lemon juice to taste.
Serve this delicious meat stuffed bell peppers sour soup with sour cream and crusty bread.