Soup with stuffed pepper
To separate pulp from bones, bones to fill in with water and to finish to boiling. Pulp to grind on a meat grinder, in forcemeat to add rice, an onions, pepper, parsley, salts, the spices, the shaken up egg and properly to mix. With forcemeat to stuff pepper. In a boiling broth to put the carrots cut by large segments, tomatoes, øèíêîâàííûé onions and to cook 15-20min, then to lower the stuffed pepper cut by segments a potato and to cook on weak fire 30-40ìèí, for 5-10 min before the cooking termination add salts, spices. Meat – 500g., the Bulgarian pepper – 12p., rice – 0,5 glasses, egg, 2-3 onions, a potato 2-3p., carrots – 2p., tomatoes – 3p., a parsley half-bunch,zira, salt.