Soup With Stuffed Bell Peppers

http://alexeyburlak.narod.ru/Cuisine/17e.htm

Ingredients:

• 2 onions
• 2-3 potatoes
• 2 carrots
• 3 tomatoes
• salt and spices to taste
• 12 bell peppers.

Filling:

• 500 g (18 oz.) mutton or beef
• 1/2 cup rice
• 1 egg
• 1 onion
• 1/2 bunch (1/ 2 oz.) parsley
• salt and black pepper to taste

Directions:

• Separate meat from bones.
• The bones go into a soup kettle to start the broth and the meat through a meat-grinder for filling.
• Combine minced meat with pre-soaked rice, beaten egg, finely chopped onions, parsley, salt and black pepper.
• To make stuffed peppers, remove stems and seeds from bell peppers and fill with meat mixture.
• Cut carrots into large pieces, dice onions, quarter tomatoes and add to kettle with broth.
• Boil vegetables 15-20 minutes, add stuffed bell peppers and pared and quartered potatoes and cook on low heat 30-40 minutes.
• In the final 5-10 minutes add salt and spices.