Chicken soup with bell pepper recipe.

Prepared by: Julechka

08/07/2013 Cooking time: 30 min

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Light vegetable soups are good in summer. They do not burden the stomach and are very useful. Moreover, in the summer there are plenty of fresh vegetables and vegetable soup with bell peppers can be cooked with new ingredients every time.

How and how much to cook bell peppers?

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You can cook bell peppers as an ingredient in other dishes or separately. Many types of snacks and side dishes are prepared from this vegetable. Before cooking, be sure to cut out the stalk and remove the seeds.

Nuances of preparing bell pepper:

you can cook peppers in a slow cooker, pressure cooker, double boiler or in a regular saucepan (in a double boiler the pepper will acquire some specific features, like all steamed vegetables);
Before cooking, the pepper must be washed not only from the outside, but also from the inside (after removing the seeds);
It is recommended to rinse the peppers in cold water before cooking;
if the pepper is cooked as a whole and it is planned to be used for stuffing, then cut out the stalk and remove the seeds as carefully as possible (if cuts or cracks appear on the surface of the pepper, then it will not retain its shape during the cooking process);
water for cooking bell peppers should be taken in such quantity that after adding the pepper, the liquid completely covers the vegetables;
after any heat treatment, the taste of bell pepper changes (the vegetables become more tender, but their aroma is completely preserved);
It is recommended to place bell peppers in boiling water (otherwise the cooking time will be prolonged and the pepper will become too soft after cooking);
To ensure that bell peppers do not lose color and structure during cooking, it is recommended to add a small amount of vegetable oil to the water (you can use olive oil);
you need to salt the pepper at the initial stage of preparation (the amount of salt is selected according to individual preferences);
if bell peppers are cooked with tomatoes, then it is worth considering that the cooking process will take several minutes longer;
if the bell pepper was previously frozen, then it must be defrosted (otherwise the vegetables will boil and their skin will crack);
You can defrost peppers in cold water or naturally;
During the cooking process, it is not recommended to cover the bell pepper with a lid (the heat should be at medium level);
whole peppers take longer to cook than chopped ones (the exception is when chopped peppers are cooked for appetizers, and whole ones for stuffing);
pepper for appetizers should be cooked for as long as possible (sometimes the cooking time reaches 30 minutes if lecho or adjika is being prepared);
Do not leave bell peppers in hot water after cooking (the cooking process will continue and the pepper will become too soft).

READ How and how long to cook cabbage?

How long to cook bell pepper

The cooking time for bell pepper depends on the dish in which it will be used. If the vegetables will be stuffed and subjected to heat treatment again, then the pepper should not be overcooked. On average, the cooking time for bell peppers in a regular pan is 7-8 minutes.

If bell peppers are cooked for further canning or pickling, then it is recommended to heat them for no more than 3-4 minutes. In some cases (depending on the recipe), it is enough to simply blanch the vegetables in boiling water for 2 minutes.

In a slow cooker, pressure cooker, steamer or microwave, bell peppers are cooked for the same amount of time. On average, this process never exceeds 5-6 minutes. It is better not to use a microwave for cooking peppers. If you cannot avoid this method of cooking, then you need to make sure that the water completely covers the vegetables. Otherwise, the pepper may cook unevenly.

You can check the readiness of the bell pepper by its softness. It is not necessary to pierce vegetables with toothpicks or sharp kitchen utensils. Within 5-7 minutes, bell peppers are always ready. If vegetables are cut into strips or cubes, they will become soft a few minutes faster.

Bell pepper soup - delicious thick vegetable soup

Vegetable soups without meat are a widespread category of first courses around the world. It is noteworthy that even meat lovers, as a rule, do not particularly take the fact of the lack of mass into account. Usually, if the vegetable soup is not made from a currently available mix of vegetables from the refrigerator, the soups are named after the main vegetable - bell pepper soup, cabbage soup, onion soup, etc.

In Balkan cuisines, soup with pepper - hot or sweet - is not uncommon. Quite often, baked sweet peppers are even added to the usual homemade fish soup, which makes the fish soup incredibly aromatic and tasty. By the way, it is believed that soup should contain more than half of the liquid, broth. But vegetable soups should be made a little thicker, due to the higher vegetable content - this will make the first dish more satisfying. However, vegetable broth with coarsely chopped vegetables is also very tasty.

I read somewhere that broth was not always used in first courses. Previously, the decoction served only for heat treatment of ingredients and was poured out. Thus, we can talk endlessly about the thickness of soups. In addition, not all vegetables can withstand prolonged boiling - they will simply turn into puree, which is used to create a certain category of thick soups and puree soups. You can make an excellent thick soup from ordinary zucchini or pumpkin - try zucchini soup, I recommend it.

A simple vegetable soup made from bell pepper is not difficult to prepare; it is only important not to overcook the pepper, which instantly loses its shape and mixes with the broth. In fact, there is nothing complicated. It is only important to observe the order and time of adding all the ingredients to the pepper soup. Unlike clear soups, bell pepper soup is quite thick due to the amount of vegetable mass and potatoes, which should begin to boil, thickening the soup.

Homemade bell pepper soup can be made almost all year round using fresh or frozen red bell peppers. Depending on the season and if desired, you can add other vegetables, roots, and herbs to the pepper soup.

Homemade bell pepper soup is best prepared with pre-baked red peppers, then the taste and aroma of the first course will be impeccable. Do not fry vegetables for soup using too aromatic oil, especially sunflower oil. Fresh bell pepper is the main vegetable for soup; it should be ripe and fresh, without signs of spoilage. In addition, if you like spicy dishes, no one forbids you to add a little fresh hot pepper, even just a little.

Soup recipe

Cooking time: 40 minutes.

The recipe serves 8 people.

Ingredients:

chicken breast - 700 g;
2 liters of water;
4 medium potatoes;
2 small carrots;
1 onion;
2 cloves of garlic;
1 PC. bell pepper;
4 tbsp. spoons of vegetable oil;
salt and seasonings to taste.

Cooking steps:

Place the chicken breast in cold water and cook. Add spices and salt. Strain the finished broth and cut the meat into it.
Peel the potatoes and cut into cubes. Also chop the onion. Cut the bell pepper into thin strips.
Grate the carrots (you can use a Korean style carrot), pass the garlic through a garlic press or chop it with a knife.
Pour 2 tbsp into the frying pan. tablespoons of oil and lightly fry the potatoes in it.
In another frying pan, fry the remaining vegetables and garlic in 2 tablespoons.
When the vegetables become soft, add them to the broth. Add salt to taste, add seasonings and cook for about 2 minutes.
Turn off and leave the soup to steep for 10 minutes.

Chicken soup with bell peppers will be even tastier with tomatoes. To do this, peel the tomatoes and fry them with other vegetables. Well, if you don’t have time to cook the broth, you can dilute it from a cube.

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How to cook BELL PEPPERS correctly and for how long?

About cooking - the beginning / How to cook BELL PEPPERS correctly and for how long?
cooking time 5-7 minutes

medium boiling

If you use frozen bell peppers, be sure to defrost them not in the microwave, but at room temperature until completely thawed. Sort out the bell peppers, choosing for cooking juicy peppers that do not have cracks. Then you need to rinse it under water and remove the seed from it. You should remove the seeds carefully and carefully so as not to damage the pepper itself. Be sure to rinse the bell pepper from the inside too. Pour water into a saucepan and place it on the stove. After the water boils, add the peeled pepper to it, add a little salt and turn the heat to medium. You should not cover the boiling bell pepper with a lid. Cook it for 5-7 minutes and remove the pan from the heat. You don’t have to check the readiness of the pepper, since it will already be ready in the specified time. Watch the time, do not overcook the pepper, otherwise its skin will spread and the pepper itself will fall apart.

How much and how to cook bell pepper

Rinse the bell peppers thoroughly.

If you are using frozen bell peppers, first defrost them at room temperature until the peppers are completely thawed. Do not use the microwave for defrosting.

Before cooking, remove the stem and discard the inner seeds.

If you boil bell peppers in order to stuff them later, you need to remove the seeds very, very carefully, do not cut the pepper. Otherwise, it will not retain its shape during the cooking process.

Pour a saucepan of water and bring to a boil, pouring enough water so that after laying the peppers the water can cover them completely.
As the water in the pan boils, add salt and add peppers.

If you put bell peppers in cold water, the cooking process will be long and the peppers themselves will become very soft.

Add vegetable or olive oil to the pan.

Oil is added so that the pepper does not lose its structure and color during the cooking process.

Once cooking is complete, do not leave the pepper in the water; remove it, otherwise it will continue to cook and become overcooked.

Soup with bell pepper - recipe with photos step by step

June 04, 2021 723 1

Juicy and aromatic bell pepper soup is an ideal dish to serve for lunch. Pepper paste allows you to avoid adding tomato paste, which gives hot food a sour taste. The color of the dish is just as appetizing and attractive.

To create the soup you will need few ingredients, but if you plan to make it with meat, first boil the meat for 1 hour and only then add the rest of the ingredients so that you do not end up with a delicious soup with raw meat. Many people boil meat or offal, fish in advance and add it to plates when the first course is served.

To make the soup more rich, onions and carrots are sauteed in oil, but when adding meat with broth, it is best to exclude vegetable oil from the list of products.

Ingredients

for 2 persons 3 persons 4 persons 5 persons 6 persons 8 persons 10 persons 12 persons
Vegetable oil

1.5 tbsp.

Weights and Measures Calculator Print Recipe

Step 1 of 10

Prepare the necessary ingredients.

Step 2 of 10

Peel the carrots and onions and rinse. If the onion is large, use half. Grate the carrots using a fine-hole grater, cut the onion into small cubes.

Step 3 of 10

Pour refined, flavorless vegetable oil into a saucepan or cauldron or saucepan. Warm up and pour the vegetable slices into a container. Saute for about 2 minutes over medium heat, stirring so that the frying does not burn.

Step 4 of 10

Peel the potatoes, rinse, cut into medium cubes. Rinse the rice. It is best to use steamed cereal - it cooks faster. Pour the potato slices along with the washed rice into the pan.

Step 5 of 10

Pour in hot water, leaving room in the container to add other ingredients, otherwise the soup will spill over the edges when boiling. Place the bay leaf and bring the liquid in the container to a boil, cook for about 15 minutes.

Step 6 of 10

Peel the bell pepper and rinse in water, cut into medium or small pieces.

Step 7 of 10

Grind in a blender or in the bowl of a food processor until smooth.

Step 8 of 10

Pour the prepared bell pepper paste into the boiling soup, stir gently and cook for another 3 minutes.

Step 9 of 10

Rinse in water, dry with paper towels and chop fresh herbs, add to a container, stir and simmer for about 1 minute on low heat. Turn off the heat.

Step 10 out of 10

Pour hot soup into deep bowls.

The dish is best served with black or rye bread, sour cream, mayonnaise, etc. You can sprinkle with chopped garlic or garlic powder for a piquant taste.

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Description of preparation:

How to cook vegetable soup with bell pepper?
1. Peel the onion and garlic. Cut the onion into small cubes, chop the garlic. 2. Peel the carrots, rinse and cut into half rings. 3. Wash and chop the celery stalks. 4. Wash the bell pepper, remove the stalk and seeds, and cut into cubes. 5. Wash the zucchini, peel the skin (if it is hard), and cut into cubes. 6. Place the tomatoes in boiling water and remove the skins. Cut into cubes. 7. Wash and chop the parsley. 8. Place the pan with a non-stick bottom in which you will cook the soup on the stove. Pour in vegetable oil and heat. Add chopped onion, garlic, carrots and celery. Add some salt. Stir and fry for 8-10 minutes over medium heat. 9. Pour in the broth. It’s great if you have ready-made broth. If not, use water and a bouillon cube. Bring to a boil. 10. Add zucchini and bell pepper to the boiling broth. Cook for 8-10 minutes. Vegetables should be soft. 11. Then add tomatoes and fresh peas. Cook for another 10 minutes. At the end of cooking, add pepper and parsley. Vegetable soup with bell pepper is ready! Bon appetit! Purpose: For lunch / Healthy lunch / Quickly Main ingredient: Vegetables / Bell pepper Dish: Soups

How long to cook red bell pepper?

Cook red bell pepper for 7 minutes.
Pre-clean the pepper from seeds and stalks. Products Bell pepper - 2 pieces Tomato - 1 piece Chicken egg - 1 piece Vegetable oil - 3 tablespoons Parsley - several sprigs Vinegar - 1 teaspoon Salt - half a teaspoon

How to cook bell pepper

1. Boil chicken eggs, peel and cut crosswise into slices 0.5 centimeters thick. 2. Wash and dry the parsley. 3. Wash the tomatoes, dry them and cut them into half rings. 4. Wash the bell pepper, cut out the stems and remove the seeds. 5. Cut the pepper into thin strips. 6. Pour water into a saucepan and put on fire. 7. Add salt to boiling water, add bell pepper and cook for 7 minutes. 8. Drain the water through a colander, place the pepper on a dish, add salt, sprinkle with vinegar and vegetable oil. 9. Wash the tomatoes, dry them and cut them into half rings. 10. Place tomatoes, eggs and peppers on a dish, garnish with parsley. Serve boiled bell peppers with hot eggs. Products Bell pepper - 1 kilogram Water - 1 liter Salt - 2 tablespoons Garlic - 3 cloves Peppercorns - 3 pieces Currant leaf - 2 pieces

How to salt bell pepper

1. Wash and dry the pepper, prick with a wooden knitting needle or toothpick. 2. Heat water in a saucepan and bring to a boil. 3. Place pepper in boiling water and cook for 3 minutes. 4. Place 1 currant leaf on the bottom of the jars. 5. Place the boiled peppers in jars - the peppers should lie tightly to each other. 6. Prepare a solution - add salt to water, put on fire and add spices, boil for 1 minute. 7. Cool the brine slightly. 8. Pour brine over pepper. 9. Roll up the jars of pepper and store them. The salted pepper will be ready in 2 weeks.

Ingredients:

Bell pepper - 1-2 pieces
Onion – 1 piece
Carrots – 2 pieces
Celery (stems) - 3-4 pieces
Garlic – 2 cloves
Zucchini (small) – 1 piece
Tomatoes - 2-3 pieces
Parsley - - To taste
Salt - - To taste
Black pepper - - To taste
Vegetable or chicken broth - 1.5 liters
Green peas - 0.5 cups (Fresh or frozen, no need to add.)
Vegetable oil - 1-2 tbsp. spoons

Number of servings: 6