Cooking Instructions
- 1
Cut the top of each pepper and remove seeds
- 2
Finely chop the parsley and dill
- 3
In a bowl, mix ground meat, parsley, dill and rice
- 4
In a large pot, bring 8 quarts of water and salt to boil
- 5
Stuff the peppers 3/4 full with the filling mixture
- 6
Carefully place the stuffed peppers in the boiling water and boil for 30 minutes
- 7
In a bowl, mix lemon juice and eggs
- 8
Let the soup cool a bit before adding egg/lemon juice mixture
- 9
Slowly add the eggs and lemon juice mixture to the soup, while constantly stirring
- 10
Taste for salt and lemon and add as required
- 11
Serve with cracked black pepper
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