Preparation

This recipe flips the stuffed pepper concept inside out—instead of stuffing peppers with bread and grains, we're turning them into a silky soup and floating clouds of bread dumplings on top. It's a thrifty trick from Central European kitchens where nothing, especially not stale bread, ever goes to waste.

For the Dumplings

1. Soak the torn bread in milk for 15 minutes until completely softened. Squeeze out excess milk and place bread in a bowl.
2. Mix in eggs, flour, and a generous pinch of salt. The mixture should be sticky but hold together. If too wet, add more flour; if too dry, add a splash of milk.
3. Let the dumpling mixture rest while you make the soup.

For the Soup

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and chopped peppers, cooking until peppers begin to soften, about 8 minutes.
3. Stir in tomato paste and paprika, cooking for 2 minutes until fragrant and darkened.
4. Pour in the stock, bring to a boil, then reduce to a simmer for 20 minutes.
5. Use an immersion blender to partially blend the soup—leave some texture, not completely smooth.
6. Bring the soup back to a gentle boil. With wet hands, form the dumpling mixture into walnut-sized balls and gently drop them into the soup.
7. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until dumplings are cooked through and fluffy.
8. Season with salt and pepper. Serve in deep bowls with a dollop of sour cream and fresh herbs.

Leftover Magic: This also works with roasted peppers, grilled peppers, or even that jar of piquillo peppers taking up fridge space. The dumplings are endlessly adaptable—add grated cheese, herbs, or spices to the dough.