Stuffed Pepper Soup with Chicken | Homemade Tradition
(0)
65 min
Under an hour
Sezamo
O ciorbă tradițională românească desăvârșită, cu ardei grași umpluți cu carne fragedă de pui, orez și verdeață, fierți într-o zeamă bogată de rădăcinoase, acrită cu borș proaspăt și aromatizată cu leuștean.
Preparation method
Preparing the peppers and filling
Wash the bell peppers, carefully cut out the cap around the stem, and gently clean out the seeds and inner ribs, keeping the shell intact. Lightly prick the base of each pepper with a toothpick to allow the soup's flavors to penetrate inside.
In a large bowl, place the ground chicken, rinsed and drained rice, egg, one very finely chopped yellow onion, half of the finely chopped fresh parsley, half a teaspoon of salt, and a little ground black pepper. Mix the ingredients thoroughly by hand until well combined.
Stuff the bell peppers with the meat and rice mixture, leaving about 1 cm of space at the top, as the rice will expand during cooking. You can place the pepper caps back on or cover the opening with a slice of tomato.
Chef's tip
Choose small or medium-sized bell peppers with walls that are not too thick, so they cook evenly and fit nicely into soup bowls.
Always boil the borș separately before adding it to the soup; the acidity of cold borș could slow down the cooking process of the vegetables and rice.
Ingredients
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