in Eastern Europe, Soup Recipes

Pepper and tomato soup à la Aferdita

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Ingredients for 4 servings:

  • 500 g pointed peppers
  • 500 g tomatoes
  • oil
  • some milk if needed
  • Salt
  • garlic powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

from Kosovo

Clean or wash the vegetables and chop them into large pieces. First, sauté the bell peppers in hot oil until softened. Then add the tomato pieces. Season with salt and garlic powder and simmer for 30 minutes. If the tomatoes don’t contain enough water, add a little more milk. Serve hot. It tastes delicious with fresh flatbread. I got this recipe from my sister-in-law, Aferdita, from Kosovo.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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