Borsch is a sacred dish. Now I will not find out who invented this very borscht and who is cooler, but I will express a heretical (as many will think) idea. Borsch is boring. Yes Yes. For some reason, our choice of first courses is rather limited (in life, not in recipe books, I mean). Borscht is replaced by cabbage soup, cabbage soup is replaced by borscht, in bad times this change is diversified by snake soup with canned fish or with sausage, and in good times a hodgepodge can flaunt on the table ...
But there are actually a lot of soups!
Yes, not all of them seem tasty to us, especially in winter, when you want not only hot, but also spicy, rich ones. Chicken noodles are clearly not suitable here, as well as dietary soup with turkey meatballs, for example.
But a soup that tastes like stuffed peppers - how do you like this idea?
We take:
- Three thick peppers of different colors, if possible or simple. A jar of canned sweet peppers
- One onion
- Garlic - to taste
- A glass of tomato puree (if you have canned peppers in tomato sauce, or lecho, do not take mashed potatoes)
- A couple of fresh tomatoes (if not, you can substitute tomatoes in your own juice, but take more and the taste will be different, and the consistency)
- A couple of handfuls of rice
- A little oil for frying
- Chicken or some other broth - a liter and a half is enough, but those who like thinner soup can take more. I take chicken broth because I always have it in stock.
- Three hundred grammeat
- Salt-pepper to taste
- Just a little grated cheese (needed for serving)
How we cook:
In a saucepan with a thick bottom (you can in a cauldron), pour oil.
Cut the onion into small cubes - and send it to the oil.
If fresh peppers, cut them into squares or rectangles, but not too large. If the peppers are canned, we drain the liquid from them into a separate bowl, if necessary, we also cut them.
When the onion becomes translucent, send pepper to fry it.
Fry over high heat for 8-10 minutes.
Then we send the minced meat to the pepper and fry, fry, fry a little, fill it all with tomato puree, simmer, one might say.
In a separate frying pan, heat with a little more oil and, if we have fresh tomatoes, cut them into cubes and fry. If the tomatoes are in their own juice, we clean them and try to fry them too. Frying so will not work, but let's let it go a little, so to speak. However, I tried such a soup without this stage - there the tomatoes in their own juice were simply peeled and sent to the pan. I did not notice much difference.
We wash the rice, send it to the pan.
Pour all this with broth and cook until cooked, taking part in more salt-pepper and crushed garlic - a couple of minutes before cooking ends.
Serve sprinkled with grated cheese - it's generally very interesting!