Description
Soup with peppers stuffed with minced meat. An unusual dish combining both the first and second. The broth was very rich and tasty. Fragrant Oriental soup!
Ingredients
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Pepper
7 piece
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Figure
0.5 cup
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Water
1.5 l
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Minced meat
300 g
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Onion
1 piece
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Carrots
1 piece
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Tomato paste
2 Tbsp
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Bay leaf
1 piece
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Salt
1 piece
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Black pepper
1 piece
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Coriander
0.333 tsp
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Zira
0.333 tsp
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Cilantro
1 coup
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Vegetable oil
3 Tbsp
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Garlic
1 tooth
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Potatoes
2 piece
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Chili
0.333 piece
Cooking
A half Cup of rice, rinse until water clarity. Pour the rice with water (1/2 Cup), put on a small fire and cook until until the rice completely absorbs the water (about 10 minutes). The rice is a little salt at the end of cooking.
Onion cut into cubes, the carrots in semi-circles.
From the peppers to cut out the tail and remove the seeds and white veins. For this recipe you can use any small peppers. Yellow and red is preferable, because the green can be bitter. Be sure to try the peppers before stuffing.
Minced salt, add freshly ground pepper, cumin, crushed between the fingers and crushed coriander seeds.
Add the cooled rice.
Stir with your hands.
Stuff the peppers, lightly tamping. Stuffing will increase slightly in the cooking process, so don't put too much.
In a saucepan with a thick bottom to heat the oil. Add one clove of chopped garlic and fry for half a minute.
Add the onion and carrots, sauté for 3-4 minutes until light it will turn brown.
Add the tomato paste and keep frying for another 2-3 minutes, stirring occasionally.
Put the peppers in the pan.
Pour the 1.3 to 1.5 L. of clean, cold water. Cover with a lid and put on high heat. When the water boils, open the lid, reduce the heat, add salt, throw a chili pepper and cook for 30-35 minutes.
Potatoes cut into cubes of medium size. Add to the pot the potatoes and Bay leaf. Cook for another 20-25 minutes.
5 minutes until cooked add to the pan the chopped cilantro. At the end of cooking, cover the soup with a lid and let it stand for 15-20 minutes.
In each plate pour the broth and place 1-2 peppers. Serve with bread and sour cream.
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