Bell pepper soup
6 servings
20 minutes
Bell pepper soup is a bright and aromatic dish of Bulgarian cuisine that reflects the region's love for fresh vegetables. Sweet peppers add juiciness and a light sweetness to the soup, while tomatoes contribute richness and a pleasant tang. The light onion aroma is softened by the tenderness of eggs, making the soup's consistency silky. This soup is perfect for the summer season when vegetables are especially juicy, but it also warms with its homey taste during cooler times of the year. It pairs wonderfully with crispy bread and fresh herbs, adding lightness and vitamins to the meal. Its simplicity in preparation makes it an excellent choice for those who appreciate tasty and healthy dishes without unnecessary complexities.
1
Finely chop the onion and heat it with oil in the microwave for 4-5 minutes at maximum power.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
2
Blanch the tomatoes in boiling water, peel them, chop, add to the onion, and cook until the mixture thickens.
- Tomatoes: 6 pieces
3
Cut the pepper into strips, add to the vegetables, pour boiling water, season with salt and pepper, and cook the soup in the microwave at medium power for 10 minutes. Beat the eggs and add to the soup. Let it sit.
- Sweet pepper: 4 pieces
- Water: 3 glasss
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces