Stuffed peppers with carrot broth
6 servings
100 minutes
Stuffed peppers in carrot broth are a true embodiment of the cozy warmth of Russian cuisine. Sweet peppers filled with a fragrant mixture of ground beef, rice, and onions slowly simmer in a delicate carrot broth rich in natural flavors. Carrots not only give the dish a bright golden hue but also enrich it with sweet notes, creating a harmonious balance of tastes. This recipe originates from traditional Russian village kitchens where simple ingredients were transformed into exquisite dishes. Peppers should be served with gentle sour cream that adds creamy softness and makes the dish even richer. Stuffed peppers in carrot broth are not just food; they represent the warmth of family gatherings and a taste that brings comfort and reminds us of traditions.
1
We clean and wash the peppers.
- Bell pepper: 7 pieces
2
For the filling: boil rice, peel and finely chop the onion, add everything to the filling, and season with salt and pepper to taste.
- Rice: 50 g
- Onion: 1 g
- Ground beef: 300 g
- Salt: to taste
- Ground black pepper: to taste
3
Then we stuff the peppers with the prepared filling.
- Bell pepper: 7 pieces
4
We clean and wash the carrot, then grate it on a coarse grater.
- Carrot: 4 pieces
5
We take a pot in which our peppers will be boiled and generously sprinkle the bottom with grated carrots.
- Carrot: 4 pieces
6
After there are no 'gaps' left at the bottom of the pot, we add tomato paste and salt.
- Tomato paste: 2 tablespoons
- Salt: to taste
7
Next, we place our stuffed peppers in the pot.
- Bell pepper: 7 pieces
8
We fill all the gaps between the peppers with grated carrots, as well as on top.
- Carrot: 4 pieces
9
After that, we pour water to cover the top layer of the carrots slightly. We salt, pepper, and put it on the fire.
- Water: 1 l
- Salt: to taste
- Ground black pepper: to taste
10
Cook until done.
11
Serve the peppers with carrot broth and sour cream (a must!). Enjoy your meal.
- Salt: to taste
