Soup with bell pepper - a delicious and delicious delicacy for a celebration: recipe with photos and videos

Home Vegetable soups

Bell Pepper Soup is a savory vegetable dish with a slightly sweet aftertaste. Delicate texture and excellent taste are the main features of this soup. The soup is good both as a puree soup and as a whole soup.

Pepper soup can be made either vegetarian or meat. The dish is not only tasty, but also very satisfying, rich in vitamins and, in its own way, spring-like.

It is worth giving preference to the red type of pepper, it manifests itself more richly and brightly in the dish.

Serve bell pepper soup warm - hot and piping hot! The finished soup can be supplemented with herbs, cream, herbs or sour cream. Crackers with garlic are perfect to complement.

Classic soup with pepper - “Shurpa”

Delicious, rich and very satisfying soup of Georgian cuisine for a nutritious lunch.

Ingredients:

Carrots - 1 pc.
Lamb – 500 g
Greens - to taste
Bell pepper - 2 pcs.
Onion - 1 pc.
Salt
Potatoes - 5 pcs.
Tomatoes - 2 pcs.
Pepper
Tomato paste - 2 tbsp.
Garlic - 2 cloves

Preparation:

Heat a casserole and fry chopped onions in it.

Add chopped lamb to the cauldron.

Chop carrots and sweet peppers into strips.

Add vegetables to the meat and fry a little. Also, add chopped tomatoes.

Add tomato paste and cover all vegetables and meat with water.

The liquid should completely cover the meat.

Simmer the dish for about half an hour.

Chop the potatoes and add to the shurpa.

When the potatoes are soft, bring the shurpa to taste.

Squeeze the garlic, remove the dish from the burner and leave for 15 minutes.

Serve with chopped herbs, ideally cilantro.

Vegetable soup recipe

Since vegetable soup cooks quickly, you will first need to peel and chop the vegetables. The carrots are cut into small strips and fried in a frying pan, then the onion, cut into thin quarters of rings, is added to the carrots and also fried. Next, the sweet pepper, cut into thin half rings, is sent into the frying pan, it is given time to fry and stew. The last thing to go into the pan is a tomato cut into thin slices, which gives the soup color and acidity.

In the process of frying and stewing tomato slices, a thin skin peels off them, which is not particularly pleasant to eat, and you have to take it out of a spoon. To make vegetable soup more convenient to eat, you can peel the tomatoes and then cut them. This does not affect the taste, and eating the soup becomes much more enjoyable, since you do not need to constantly fish out the skins of the tomatoes. If you don’t like the skin of the peppers, you can also peel the peppers before slicing them, which will further increase the ease of eating the soup.

While the frying soup is being prepared, you cut the potatoes into small cubes and place them in the pan. After the water and potatoes boil, add some salt to the future soup and reduce the heat. If you want to make the soup thicker, then in addition to more potatoes, you can add a little cereal (buckwheat or rice). We most often cook vegetable soup without grains, since we get tired of buckwheat soup during the winter. The youngest son loves thick first courses and therefore we have a lot of potatoes in soups and borscht, which makes the dish more filling.

After the potatoes in the vegetable soup are almost ready, you add the vegetable frying to it and let it simmer for about five minutes over low heat. If you want to make the soup more vitamin-rich, then after frying, add some chopped herbs to the pan. You can add the chopped herbs directly to the bowls after the vegetable soup is poured and served. We most often serve sprigs of greens on the table, and each member of the household eats as many vitamins as they want.

Fish soup

A hearty salmon soup with a spicy kick.

Ingredients:

Potatoes - 2 pcs.
Salmon – 500 g
Onion - 1 pc.
Ground black pepper
Sweet pepper - 2 pcs.
Salt - to taste
Carrots - 1 pc.

Preparation:

Chop the onions and potatoes and add water. Put on fire.

Chop fish, pepper and add to soup.

Season the dish and cook until the vegetables are soft.

DESCRIPTION

Today for lunch I brought you another soup from my old book “Uzbek Cuisine”. This time I suggest making soup with stuffed peppers. Most of us love and cook stuffed bell peppers. Many people, including my family, cook peppers in a thick tomato sauce. And it’s always a tasty and win-win dish. What about the soup? Have you made soup with stuffed peppers? I didn’t, so I decided to experiment! And, I must say, a very successful experiment. The soup is not just tasty, it is very tasty. Aromatic, spicy, rich, like many dishes of Uzbek cuisine. But absolutely not heavy, but ideal for warm weather outside!

Cheese soup with pepper

An exquisite dish with shrimp and sweet peppers is ideal for holiday serving.

Ingredients:

Ground black pepper
Processed cheese - 2 pcs.
Sweet pepper - ½ pc.
Shrimp – 400 g
Potatoes - 2 pcs.
Tomatoes - 2 pcs.
Salt - to taste
Greens - to taste

Preparation:

Chop the potatoes and add to the soup.

Scald the shrimp with boiling water and peel.

Chop peppers and tomatoes. Sauté vegetables in oil.

Add the roast to the soup along with shrimp and cheese.

Cook until the cheese is completely melted and the potatoes are soft.

Cooking tips

You can add fresh, finely chopped garlic to the soup to enhance the flavor. If your household likes spicier dishes, then add half a red hot pepper.

Try to add not only bell peppers to the soup, but also tomatoes. They emphasize the color, taste and further complement the aroma of the dish. You can even add tomato juice along with the tomatoes. The soup becomes more saturated in color.

It is advisable to pour the frying into the pan 2 minutes before the dish is ready. Then the potatoes will not have time to turn red.

For transparency, it is not necessary to add egg white. You can first cook the broth over high heat. But only until it boils. Then remove the foam and continue cooking over low heat. For transparency, add a piece of ice to the hot broth and bring to a boil.

If you have a piece of dry cheese left, don’t rush to throw it away. Add it to soup with tomatoes and bell peppers. You will be surprised what aroma and pleasant taste cheese adds to a dish.

Pepper pumpkin soup

A smooth soup with a velvety texture for a hearty dinner.

Ingredients:

Pumpkin – 1.5 kg
Nutmeg - a pinch
Carrots – 20 g
Ground white pepper
Cream - 200 ml.
Onions - 2 pcs.
Sweet pepper - 2 pcs.
Salt - to taste

Preparation:

Chop all the vegetables into cubes and sauté in oil. Season with spices and combine with cream.

Beat the ingredients in a blender and sprinkle with nutmeg.

Add tomatoes

Many housewives love to experiment in the kitchen. Try making soup with tomatoes and bell peppers. Only they need to be put not in a pan, but in a frying pan. There is an opinion that then the soup turns out much tastier and healthier.

Prepare the dish as described in the previous recipe. You can add any cereal. After putting the peppers in the pan, finely chop 2 tomatoes (or make 100 g of tomato juice). They need to be added when the peppers are fried. Let the tomatoes simmer for two minutes, and the frying can be removed from the heat.

Gazpacho

A delicate cold soup for an elegant and tasty presentation.

Ingredients:

Tomatoes - 6 pcs.
Salt 1 tbsp.
Garlic - 2 cloves
Wine vinegar - 3 tbsp.
Sweet pepper - 1 pc.
Water - ½ cup
Cucumbers - 1 pc.
Olive oil - ½ cup

Preparation:

Peel the cucumbers and tomatoes and chop finely.

Remove the seeds from the pepper.

Combine all ingredients and beat well.

Transfer to a dish and refrigerate for at least 4 hours.

Season the soup before serving and bring to taste.

Cooking features

Stuffed peppers stewed in a saucepan are one of the most economical and easy to prepare dishes. This makes it possible to include it in your daily diet, although stuffed peppers turn out so tasty that you wouldn’t be ashamed to offer them to guests either. The main thing is to know a few little secrets. Read also: How long to cook peeled potatoes.

It is better to stew the peppers in a saucepan with a thick bottom, then they will cook faster and will be tender.
To prepare stuffed peppers, it is better to choose bright, but not too large fruits. It is important that the vegetables are approximately the same size. Of course, the presence of cracks and other damage makes them unsuitable for stewing with minced meat.
Stuffed peppers are often filled with rice. So that it has time to boil and become soft, but at the same time the filling does not turn into porridge, the rice cereal must be boiled until half cooked before mixing with the minced meat.
When cooking stuffed peppers in a pan, you need to make sure that there is enough sauce on the bottom, otherwise the peppers will not cook through and may even burn.

Creamy warm soup

A delicate and very velvety dish with a spicy twist!

Ingredients:

Salt - to taste
Bell pepper - 3 pcs.
Mint
Sour cream - 3 tbsp.
Fresh cucumber
Vegetable oil - 3 tbsp.

Preparation:

Drizzle the peppers with oil and salt well, placing them in a heat-resistant dish.

It is worth remembering that the yellow type of pepper bakes the fastest, but the green one takes the longest to bake.

Bake the peppers until soft at 200 degrees.

Remove seeds and skin from the vegetable.

Puree the pepper, combine with sour cream and beat again.

Chop the cucumber.

Pour the soup into a warm bowl and sprinkle with cucumber cubes. Garnish with mint and olive soil.

Beneficial properties of bell pepper

All vegetables only provide benefits to the body. And bell peppers are no exception. It contains a large number of vitamins and minerals. And many housewives love it for its variety of colors. After all, it can be not only green, but also yellow, red, orange and even purple. And they differ in both variety and vitamin composition:

Red contains large amounts of carotene and lycopene. It also leads among its brothers in the content of vitamins A and C. The orange variety of bell pepper is close in vitamin and mineral composition to red. And the benefits from them are almost the same. For example, they are both very useful for children's growing bodies.
Yellow varieties contain small amounts of lycopene and significantly more carotenoids. The yellow vegetable is the leader in potassium content. Therefore, its benefits are indispensable for the heart. And its high phosphorus content makes it beneficial for bones.
Green contains substances called phytosterols. They are a plant analogue of cholesterol. And they help reduce the level of “bad” cholesterol in the human body.

All varieties of bell peppers contain large amounts of B vitamins. They help slow down the aging of blood vessels and capillaries. Due to this, atherosclerotic plaques form more slowly. And, as a result, the risk of stroke and heart attack is reduced.

Bell peppers must be included in the diet of smokers or people who are often exposed to passive smoking. Scientists conducted research and came to the conclusion that tobacco smoke causes a deficiency of vitamin A. And bell pepper is able to replenish its amount in the body.

Bell pepper will also help cope with depression, bad mood and insomnia. And not only because it is bright and colorful, but thanks to B vitamins. Peppers are useful both for bad mood and loss of strength.

Contraindications

People who have high stomach acidity should not consume a lot of sweet peppers. The alkaloids and phytoncides it contains irritate the stomach. And this can cause exacerbation of ulcers and gastritis. This can be avoided by thermally treating the pepper.

How to choose and save correctly

In order for a product to benefit the body, it must be chosen correctly. Tasty and healthy bell peppers have a shiny skin, no spots, wrinkles or cracks. It can be stored in the refrigerator for up to a week. But there is no need to put it in a plastic bag. There it can suffocate and begin to quickly deteriorate.

The best way to preserve your harvest for a long time is to freeze it. To do this, you need to clean it of seeds and stalks. If you plan to stuff it, then you need to leave the whole fruits. For roasts, soups and stews, cut into strips. Place in an airtight container and freeze.

Soup puree “Tenderness”

A very delicate and creamy soup with a pleasant and rich taste.

Ingredients:

Sweet pepper - 4 pcs.
Broth - 1.5 liters
Garlic - 2 cloves
Olive oil - 4 tsp.
Cumin - 1 tsp.
Onion - 1 pc.
Bay leaf - 2 pcs.
Celery - 1 stalk
Carrots - 1 pc.

Preparation:

Place the peppers on a baking sheet and drizzle well with oil. Send to bake at no less than 200 degrees. Bake the vegetable for about 15 minutes.

Let the soft peppers cool for about ten minutes.

Remove the stem, remove the skin and seeds.

Fry the onion, chopped celery stalk and carrot.

Add peppers to the frying.

Next, add cumin and bay leaf.

Pour broth over all vegetables. It is best to prepare the dish with chicken or mushroom broth.

Cook until the carrots are completely soft.

Remove bay leaves and puree.

Serve warm and with crackers.

How to make delicious chicken soup

First, cook the soup base. Fill the chicken fillet, cut into portions, with water. Place on the fire, bring to a boil, skim off the foam, and add salt. Add a small onion and carrots. Reduce heat and cook for 30 minutes.

Peel the potatoes and cut them into 5 mm thick slices.

Cut a large onion into thin half rings and fry in oil until beautifully colored.

When the broth is cooked, remove the onions and carrots from it. You can discard the onions, but if someone likes boiled onions, you can chop them and add them back to the soup for thickness. Cut the carrots into circles or strips and add them back to the soup. Place the chopped potatoes into the boiling broth. Bring to a boil and cook for 5-7 minutes.

Add sweet pepper cut into small strips. Cook everything until the potatoes are ready.

Add fried onions to the soup. Remove from heat. Cover with a lid. Let's brew.

In the meantime, coarsely chop the celery greens.

When serving, sprinkle with celery and freshly ground black pepper. Eat for your health!

BON APPETIT!

Health benefits of bell pepper

Bell pepper came to the table of Russian gourmets only in the 19th century. It contains 2 times more vitamin C than an orange. Doctors advise regularly eating bell peppers for those who have poor liver and gall bladder function. This vegetable is also effective in preventing cardiovascular diseases.

Brightly colored red, orange and yellow peppers contain a large amount of beta-carotene, which is a preform of vitamin A, which is why pepper has a good effect on the condition of our skin and hair, is good for vision, and also strengthens the immune system. Red pepper contains a substance such as lycopene, which protects our body from aging, that is, it is an antioxidant. In order to get the maximum benefit from this substance, to activate it, it is necessary to subject it to heat treatment - grilling, oven (bell pepper appetizer), blanching, or adding it to a dish (red pepper soup).

Green peppers are richer in iron than others; they contain a lot of vitamin C and the rare vitamin PP. The combination of these vitamins has a good effect on our blood vessels and helps in the prevention of varicose veins. It contains many different microelements and therefore is useful for people who have brittle nails and hair.

The largest accumulation of vitamins is located near the stalk, so when choosing pepper, pay attention to the condition of this particular part of the pepper. A fresh Bulgarian beauty should be shiny with a bright green tail, the wall thickness should be 5 mm, which helps preserve beneficial vitamins

Nutritionists recommend cutting bell peppers larger, then more healthy juice will remain in the pepper, namely, it contains all the healing microelements. Peppers must be stored in the refrigerator. Pepper perfectly retains all its beneficial properties when frozen.

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Italian soup

A piquant and very spicy soup for the holiday menu.

Ingredients:

Tomatoes – 1.5 kg
Olive oil
Sweet pepper - ½ pc.
Vegetable broth - 250 ml.
Chili pepper - 0.2 pcs.
Basil leaves - to taste
Salt
Garlic - 2 cloves

Preparation:

Pour boiling water over the tomatoes. Remove skin and chop.

Beat tomatoes with oil, salt, garlic, chili, basil.

Combine with vegetable broth and stir.

Fry the pepper and add to the soup. Puree and put on fire. Boil.

Serve with basil and croutons.

How long to cook stuffed peppers?

The exact cooking time for stuffed peppers depends primarily on the size and type of peppers themselves (some varieties cook faster, but different amounts of stuffing can fit inside). The cooking time also affects the type of stuffed pepper (frozen semi-finished product or just cooked), so let’s consider separately how long you need to cook stuffed peppers:

How long to cook stuffed peppers with meat and rice (freshly cooked)? Only cooked stuffed peppers need to be cooked for an average of 30-35 minutes after the water boils in the pan.
How long to cook frozen stuffed peppers in a saucepan? Frozen homemade and store-bought stuffed peppers must be cooked for 40-45 minutes after boiling water in a saucepan.
How long does it take to cook stuffed peppers in a slow cooker? In a slow cooker, stuffed peppers must be cooked in the “Stew” mode for an average of 1 hour until done.

Having found out how many minutes to cook stuffed peppers, we will next consider the process of preparing them to find out how to cook them correctly so that they are fully cooked and tasty.

Pepper and rice soup

A very hearty and nutritious soup for a delicious lunch.

Ingredients:

Onion - 1 pc.
Rice - 1/3 cup
Potatoes - 1 pc.
Water - 5.5 glasses
Ghee - 2 tbsp
Tomato - 1 pc.
Salt - 1/2 tsp.
Parsley - 1/2 bunch
Bell pepper - 1 pc.

Preparation:

Sauté onion in melted butter.

Add salt and grated carrots.

Add chopped bell pepper and fry vegetables until soft.

Chop the tomato and add to the frying.

Boil water and add rice.

Add vegetables and cook the dish until fully cooked.

Season with chopped herbs.

Calorie content of foods possible in the dish

Onion – 41 kcal/100g
Jacket potatoes – 74 kcal/100g
Fried potatoes – 192 kcal/100g
Ripe potatoes – 80 kcal/100g
Boiled potatoes – 82 kcal/100g
Baked potatoes – 70 kcal/100g
Mashed potatoes – 380 kcal/100g
Tomatoes – 23 kcal/100g
Sweet pepper – 27 kcal/100g
Carrots – 33 kcal/100g
Boiled carrots – 25 kcal/100g
Dried carrots – 275 kcal/100g
Garlic – 143 kcal/100g
Bay leaf – 313 kcal/100g
Vegetable oil – 873 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Chicken breast – 113 kcal/100g
Greens – 41 kcal/100g
Fresh frozen soup greens in packaging – 41 kcal/100g

Calorie content of foods: Chicken breasts, Bell peppers, Potatoes, Tomatoes, Carrots, Onions, Garlic, Bay leaf, Water, Vegetable oil, Salt, Herbs

Cream soup of beets and peppers

Delicate beetroot soup with a spicy aftertaste.

Ingredients:

Beetroot – 1 kg
Butter - 50 g
Lemon – 10 g
Cucumbers – 200 g
Sweet pepper - 200 g
Ground black pepper - 10 g
Sour cream – 50 g

Preparation:

Boil the beets and puree with other ingredients - lemon juice, chopped cucumbers, pepper, butter, tomatoes and sour cream.

Serve cold soup with croutons.

Why do you need a pouch?

Place pepper, bay leaf and other spices inside such a bag, then lower it into the pan and continue cooking as usual. Afterwards, the spices are removed from the pan and thrown away, and an aromatic, fragrant dish without pepper or cloves is served to the table.

The process of preparation in this way is reminiscent of using disposable tea bags: when the tea leaves give up all its taste and aroma to the boiling water, throw it away and enjoy a hot drink without tea leaves floating in it.

Tip: The bag may be especially useful for families with small children. After all, if a child gets allspice or hot pepper on his teeth, you are unlikely to be able to persuade him to finish the remaining soup in the plate.

No adult will be delighted with the taste of a bitten peppercorn. And a child who has tasted pepper at least once may begin to cry only at the sight of a bowl of soup, even if the mother did not add spices to it at all.