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Romanian stuffed bell peppers soup

Ciao, welcome back to my blog!

Today I am sharing with you how to make delicious stuffed bell peppers soup.

It is a fusion recipe that combines Italian and Romanian culinary traditions and it made me reflect about the fact that our cultures are very similar.

Romania was a colony under the Romanian Empire for centuries, hence the name of the nation. So, even if they were deeply affected by East European and Turkish influences after the fall of the Roman Empire, they still have a strong Latin background. It is visible in their language and vocabulary (some words are the same and they are still using Latin declension in the grammar) as well as in their cuisine.

There is an almost identical version in the Italian traditional cuisine that doesn't include lovage or Levisticum officinale, which is a rarely used herb in our culture because it is difficult to find in hot Mediterranean countries.

Ingredients:

-Home made ragu' sauce (you can find the whole recipe here: https://www.femicate.com/post/2019/08/12/my-version-of-an-italian-classic-ragu-sauce )

-6 bell peppers

-2 potatoes

-2 carrots

-1 white onion

-Fresh dill

-Fresh parsley

-Olive oil

-Lovage leaves

-Bay leaves

-Salt

-Pepper


-Start washing the peppers and cut the top out (but keep aside for later), then scoop out the seeds.

-Chop thinly the onion, the fresh dill and parsley and add them to a large pot with 2 generous spoons of olive oil and let it fry for 2-3 minutes until the onion is golden and soft.


In the meantime, peel the carrot and chop them into small pieces. Do the same with one of the potatoes while the other has to be sliced (not too thin).

-Put the bell peppers in the pot and stuff them with the ragu' sauce. Add a slice of potato on the top of each pepper, then close it with its own natural "lid" that you previously set aside.


-In order to keep the peppers standing, add the carrots and potatoes bits on the side where there is space. Add the lovage and bay leaves too.

-Cover the pot with a lid and let it cook for 5 minutes.


-Put the kettle on and when the water is hot, pour it gently in the pot. It has to almost completely cover the peppers. Season with salt and pepper.


-Cover again with the lid and let it cook at low heat for an hour.

-Serve them in a nice bowl + a slice of toast or sourdough bread topped with some salted Lurpark butter. Heaven!

It is such a delicious comfort food recipe for the cold months!

It is definitely more substantial compared to a regular soup, but it doesn't exceed in calories.


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Check out another of my Romanian recipes: