Bozbash from lamb is a dish widely used by many Caucasian peoples, in particular, in Azerbaijan and Armenia. It is a filling slightly acidic soup, prepared on the basis of broth from mutton.
How to cook bozbash?
From other filling soups bozbash is distinguished by the obligatory presence in the list of ingredients of turkey peas (chickpeas, nakhut) and chestnuts (however, the latter is quite permissible and not bad to replace potatoes). It should be noted also such a characteristic technological method of preparation of bozbash as additional frying of already boiled mutton meat (or preliminary roasting of raw meat). Depending on the season, region and personal preferences, the set of ingredients can vary widely enough. The bozbash can include turnips, carrots, zucchini, eggplants, sweet peppers, tomatoes, apples, sour plums (including cherry plum), string beans and various dried fruits. Bozbash is abundantly seasoned with dry spices and aromatic herbs typical for Caucasian culinary traditions (except for parsley and dill cilantro, tarragon, basil, peppermint and many others are used).
Azerbaijani soup
Bozbash is usually cooked in Azeri in two varieties: kufta-bozbash (with meatballs from mutton meat) or brocade-bozbash (with large pieces of young lamb meat). A special alternative Azerbaijani variant is balyk-bozbash (instead of meat, fish is used to make this soup). So, soup bozbash, the recipe is Azerbaijani, namely brocade-bozbash.
Ingredients:
- gram 600-800 meat of young lamb (it is possible on bones, relatively fat, it is good to use a leg or ribs, a brisket);
- 100 grams of dried chickpeas;
- 4-6 medium-sized potatoes;
- 1 cup dried shrimps;
- 1-2 onions + a few green feathers;
- 1-2 fruits of quince;
- 2 sweet peppers;
- 30 g of natural butter;
- 8-10 peas of pepper;
- 4 cloves of a carnation;
- 5 leaves of a laurel;
- 1 teaspoon of sumac (ground barberry);
- pinch of saffron;
- 4 cloves of garlic;
- greens to taste (dill, parsley, coriander, basil tarragon).
Preparation:
How correctly to prepare a bozbash? Chickpeas pre-soak in at least 5-6 hours, and better - at night. The first time it is better to soak chickpeas with boiling water. In the morning we wash the swollen chickpeas with boiling water and cook until almost ready, twice changing the water (in minutes 3-4 after the first and second boiling). This should be done to weaken possible known unpleasant consequences that arise after using beans. We cut the lamb into 4-5 approximately equal large portioned pieces and lightly fry it on mutton fat in a frying pan until golden browned crust. How to cook bozbash, when the meat is fried, and the chickpeas is almost ready? Transfer the meat into a large thick-walled sauté pan or ceramic pot, add chickpeas, onion (whole), laurel, peppercorns, cloves and the right amount of water (preferably boiling water), cover it and put it in the preheated oven for 40 minutes (about 180 ° C) -200 ° C). After the specified time, we extract from the soup onion and leaves of the laurushka (throw it out). We add to the saucepan the peeled,
How to serve the bozbash correctly?
Well, you can serve a fragrant and spicy brocade-bozbash to the table. It is better to use soup cups. Separately put on the table, sumac, dried mint, fresh greens, hot red pepper, pita bread and give a glass of good fruit vodka.