2 cups yogurt after being cooled
6 slices bacon
1 teaspoon salt
salt to taste
1/2 red onion, finely chopped
2 tablespoons olive oil
1 cup dried dill
1/2 green bell pepper, finely chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon dried cardamom
4 tablespoons dried basil
1/2 teaspoon dried rosemary, coarsely chopped
1/4 teaspoon dried basil flakes
In a medium bowl, combine yogurt and bacon. Save to serve.
In a large bowl, stir together salt and salt to taste and 2 onion pieces. Heat 3 tablespoons oil in a medium soup pot over medium-low heat. Add 2 onions and cook briefly until tender.
Add 1 cup dill, 2 green peppers, 1 teaspoon of red onion powder and 1 stuffed green pepper, saute for 5 minutes.
Add 1/2 tsp Italian seasoning, 1/2 tsp cardamom, and 2 tablespoons basil. Cover, simmer for 1 hour.
Return bacon mixture to soup pot over medium-low heat, cover, and simmer until tender when pierced with a fork. Garnish with 1 red pepper, 1/2 cup carrots, 1/2 cup peas, 1 egg, and 3/4 cup rich English/Pineapple sauce mix.