Romanian Stuffed Pepper Soup (Ciorbă de Ardei Umpluți)
This traditional Romanian stuffed pepper soup combines tender bell peppers filled with seasoned meat and rice in a light vegetable and tomato broth. Comforting, hearty, and full of rustic flavors, it’s a beloved home-cooked dish often served with fresh parsley and crusty bread.
Ingredients
For the vegetable base:
- 1 large onion chopped
- 2 carrots chopped
- 1 parsley root chopped
- 1 large tomato ,diced (or 120 ml / ½ cup tomato sauce)
- salt to taste
- 2 liters water
- oil for sauteing
For the stuffed peppers:
- 10-12 medium bell peppers
- 500 g ground meat
- ¾ cup rice about 150 g
- 1 small onion finely chopped
- 1 egg
- 1 teaspoon salt
- 1 teaspoon dried thyme
Prepare the tomato sauce mixture:
- 2 tablespoons sunflower oil 30 ml
- 1 tablespoon flour
- 200 ml tomato sauce
- fresh parsley leaves for serving
Instructions
Prepare the vegetable base:
- In a large pot, sauté the chopped onion in a little oil over medium heat until translucent.
- Add the carrots and parsley root and cook for 2–3 minutes.
- Add the diced tomato (or tomato sauce), then pour in 2 liters (8½ cups) of water and season with salt.
- Bring to a simmer and cook for 12–15 minutes over low heat.
Prepare the stuffed peppers:
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix the ground meat with the rice, chopped onion, egg, salt, and thyme.
- Stuff the peppers with the mixture and carefully place them into the simmering soup. Fill the peppers about ¾ full, as the rice will expand during cooking.
- Cover and cook over low heat for 20–25 minutes, until the peppers are tender and the filling is cooked through.
Prepare the tomato sauce mixture:
- In a small saucepan, heat the sunflower oil, then add the flour and stir continuously to avoid lumps.
- Add the tomato sauce and cook briefly, stirring, until the mixture comes to a gentle boil.
- Pour the roux into the soup and mix well. Let it simmer for a few more minutes (~ 5 minutes) to thicken slightly.
To serve:
- Serve hot, garnished with fresh parsley leaves.
Notes
Tried this recipe?Let us know how it was!