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Stuffed pepper soup

Stuffed pepper soup

The vegetables are cleaned, washed and diced, fried in a little oil and water, in a tall bowl of approx. 4000 ml, until they become translucent, season with salt, pepper and paprika, then add water and simmer.

In the meantime, we are preparing the peppers. Peel the onion and carrot, then grate them finely. They are hardened in olive oil, approx. 5 minutes, add the minced meat, the chosen and washed rice leaving it on low heat, approx. 10 minutes, until all the liquid has evaporated. After the meat composition has cooled, add the egg, season with salt, pepper and paprika.

The peppers are cut on the back, cleaned of seeds and filled with the meat mixture, then a slice of tomato is covered.

After the soup has started to boil, add the stuffed peppers and cook over low heat for approx. 30 minutes, half covered. If necessary, add enough water to exceed the height of the peppers.

After the peppers have boiled, prepare a sauce, from: egg, broth and cream, which is added lightly, lightly to the soup so as not to cut it and obtain a fine texture. The soup is served hot, sprinkled with parsley and cream. Good luck and good luck!


The peppers are cleaned of stalks, ribs and seeds, then they are washed well and drained with the hole down. much, I needed something else).

I finely chopped, with a knife, half of the bell pepper and the tomato, then I chopped the parsley.
I mixed all the ingredients for the filling, thus chopped, I added salt and pepper. For those who prefer, onion, carrot and rice can be hardened before being mixed in the composition, I try to avoid frying.

I stuffed the peppers, taking care not to overcook the meat, in this way the rice swells when boiled without coming out of the peppers, and the filling does not harden. I put a lid on the peppers, cut from the peel of a larger tomato.

In the pot in which I was going to boil the peppers, I put an onion to cook, I added the grated carrot, then I added 3 tablespoons of flour and then I extinguished with a large glass of water. I placed the peppers in the pot, and added water until I covered them. I put salt and a teaspoon of sugar and let it boil covered until the peppers have softened well. I then added the tomato juice and boiled for another 10 minutes. At the end I added chopped parsley, took off the heat and covered with a lid.

I tried it with sour cream and without it, it was good in both ways.

The recipe for stuffed pepper soup was proposed by Narnia on the culinary forum.


Method of preparation

Turkey soup with dumplings

Wash the cup well and put it in a pot with a pinch of salt, to boil. Remove the foam that forms the vegetables

Turkey soup

In a large pot put about 4 liters of water, poultry and a teaspoon of salt. Place


Two raw summer soups

They are very delicious, very nutritious and full of vitamins and can be straightened with any ingredient we have at hand. Imagination is again well appreciated but watch out for spices because they intensify their taste and power.

Summer soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 3 well-ripened tomatoes
  • 2 red peppers
  • ¼ parsley connection
  • Mica little celery
  • 2 sun-dried tomatoes and stored in oil with spices
  • 1 carrot
  • 1 parsnip
  • 1 peeled zucchini (taste not bitter
  • 2 basil leaves
  • 1 well-baked avocado cut into cubes for the finish

All the ingredients are added in the blender and processed until they become cream. The soup is garnished with parsley, vegetable cubes and avocado.

Vegetable cream soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 2 ripe tomatoes
  • 1 carrot
  • 1 parsnip root
  • 1 parsley root1
  • 1 red pepper
  • 1 avocado
  • lemon juice
  • 1 cabbage leaf
  • 500 ml warm water (40C)
  • 100 g cashews (as sour cream)

All the ingredients are added in the blender and processed until they become cream. The soup is garnished with finely chopped greens and vegetables.


First we prepare the filling for the Pepper recipe stuffed with vegetables and rice.

Bring a pot of water to a boil, and when it starts to boil, add a teaspoon of large salt and mix to dissolve. Let the water reach the boiling point again and add the frozen Mexican vegetables.

Rinse the rice and add it over the Mexican vegetables after 10 minutes of boiling. Let the rice boil until it absorbs all the soup and season it with a little dried thyme, salt and pepper. Let the rice with the Mexican vegetables cool.

We cut the stalks of the peppers, we remove the ribs and the seeds with a teaspoon, then we rinse them. We fill the peppers with the mixture of vegetables and rice and place them in a large bowl. Pour the tomato juice over them, add the hot pepper jam and add a little more water, so that the peppers are lightly covered.

Boil the stuffed peppers in the tomato sauce, over medium heat, until they start to penetrate. Since the filling is already prepared, in 15-20 minutes the peppers are cooked. Season the sauce with salt, pepper and basil leaves, and after turning off the heat, add the chopped green parsley.

It is a fast, tasty and filling food!

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