Celery root, onions and celery greens to cut and extinguish in oil,

Sprinkle with flour and continue to simmer on.

Add the chopped tomatoes or tomato puree, pour bone broth,

Season with spices, add sugar and cook for about 1 hour.

Remove from heat and strain. Taste. If necessary, season again. The sauce should be neither too sweet nor too thick!

To pick up a 12 approximately the same shape of the pods of green pepper 8-10 cm long, cut them with tops from the stem and remove the seeds (being careful that the hole in the top as much as possible). If the chili need a teaspoon to scrape off the veins from the inside. In addition, the severity can be reduced by rinsing the pods with boiling water. To prepare the filling. Melt the fat, put in hot fat and pour water in an amount by volume equal to the volume of rice. Season with salt and cook under cover until soft. Browned in fat with finely chopped onion. Add to the mince the cooled rice, half an onion, eggs, spices and mix well, you can season with some marjoram.

Forcemeat mix well and stuff them with the peppers, stuffing them too tight, but not loosely. Put the peppers closely, in one layer in a low pan, pour on them the sauce and to cook under a lid on low heat until tender, occasionally shaking the pan.

For garnish you can give the boiled potatoes mixed with parsley. Less known and less popular option: instead of tomato sauce make a sauce of dill, and the toppings take no meat, and rice mixed with finely chopped ham and eggs or green peas. Well, I, out of habit, roasted potatoes. For those who like the sauce, you can serve the peppers in the sauce, the more delicious it turned out. You can also eat it, dipping there bread. In Bulgaria, too, so accepted, even in restaurants. In General, all delicious can not be eaten... :-) Hello from Hungary.. :-)