Stuffed bell pepper
2 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Separate the meat of the hind leg or shoulder from the bones.
- Beef: 125 g
2
Boil broth from bones and strain it. Pass the meat through a meat grinder twice.
- Beef: 125 g
- Salt: to taste
3
Add cooked wheat groats, raw eggs, salt, and pepper to the minced meat and beat for 10 minutes until a homogeneous mass is obtained.
- Wheat groats: 10 g
- Chicken egg: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
4
Divide the mass into balls the size of a chicken egg.
5
Prepare the filling separately. Sort, wash, and partially cook the rice.
6
Mix rice, finely chopped and fried onion, finely chopped parsley, salt, and pepper well.
- Rice: 10 g
- Onion: 25 g
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Make a dent in the prepared balls, place the filling inside, and restore their original shape.
8
In the strained broth, add peeled, washed, and coarsely chopped potatoes, finely chopped fried onions, and tomato puree. Bring the broth to a boil, then add meatballs to the soup and cook until they float to the surface.
- Potato: 100 g
- Onion: 25 g
- Tomato puree: 10 ml
- Beef: 125 g
9
Serve the soup sprinkled with finely chopped parsley.
- Parsley: to taste
10