Tashkent, Uzbekistan
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Cookbook Category
Soup with stuffed bell peppers
Ingredients
- 3 onions
- 2-3 potatoes
- 2 carrots
- 3 tomatoes
- Salt and spices to taste
- 12 bell peppers
- 500g of mutton or beef
- 1/2 cup of rice
- 1egg
- 1/2 bunch of parsley
- Cumin
- Black pepper to taste
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Directions
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 parade and quartered potatoes and cook on low heat 30-40 minutes. In the final 5-10 minutes ass salt and spices.
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