Uzbek
national cuisine
Soups | To the main page
SOUP WITH STUFFED BELL PEPPERS
2
onions, 2-3 potatoes, 2 carrots, 3 tomatoes, salt and spices to taste, 12 bell
peppers. Filling: 500 g (18 oz.) mutton or beef, 1/2 cup rice, 1 egg, 1 onion,
1/2 bunch (1/ 2 oz.) parsley, salt and black pepper to taste.
Separate
meat from bones. The bones go into a soup kettle to start the broth and the meat
through a meat-grinder for filling. Combine minced meat with pre-soaked rice,
beaten egg, finely chopped onions, parsley, salt and black pepper. To make
stuffed peppers, remove stems and seeds from bell peppers and fill with meat
mixture. Cut carrots into large pieces, dice onions, quarter tomatoes and add to
kettle with broth. Boil vegetables 15-20 minutes, add stuffed bell peppers and
pared and quartered potatoes and cook on low heat 30-40 minutes. In the final
5-10 minutes add salt and spices.
Back | To
the main page | Top
