Bozbash is a rich soup of the Caucasus, which has its own peculiarities of recipes in each of the regions. We will consider the most popular versions of this hearty dish in recipes further.
Azerbaijani bozbash - recipe
Ingredients:
- potatoes - 3-4 pieces;
- ribs of lamb - 400 g;
- onions - 1 pc .;
- chickpea dry - half a century;
- butter - 40 g;
- saffron - 1 teaspoon;
- tomato paste - 1 tbsp. a spoon;
- mint, sumac - for filing;
- salt - to taste.
Preparation
We pour lamb ribs with 1.5 liters of water and put it on the fire. We wait for the liquid to boil, and as soon as this happens, we reduce the fire to a minimum, remove the foam from the surface of the broth and pour in the chickpeas, which was previously soaked for 24 hours. After an hour we put half a bulb into the broth, after having finely chopped it, and then we lay large chopped potatoes and a little saffron. Cook the soup for another 15 minutes. The ribs are removed, cooled, we remove the meat from the bone and fry it in butter until golden, together with the remaining half of onions cut into rings. In the last minutes of roasting, put a tablespoon of tomato paste in a frying pan and mix everything thoroughly. Return the roasted meat in a saucepan with broth, mix and pour into plates. Before serving, sprinkle the dish with mint and sumac.
Bozbash on this simple recipe can be prepared in a multivark. First, boil the broth with chickpeas and pour it into a separate saucepan, then fry the boiled meat with onions in the bowl, refill with broth, add the potatoes and cook until the tubers are ready in the "Soup" mode.
The recipe for cooking beef from beef
Ingredients:
- chickpea - 4 tbsp. spoons;
- beef brisket - 700 g;
- butter - 70 g;
- tomatoes - 4 pieces;
- onions - 2 pcs .;
- apples - 2 pieces;
- prunes - 8 pieces;
- salt - to taste;
- greens (coriander, parsley, basil) - a bunch;
- red and black pepper - to taste.
Preparation
Nut soaked for the night before cooking. From the beef brisket cook soup, not forgetting to remove the noise generated on the surface. Ready broth filter, and cut the beef portionwise and fry in butter until golden.
Strain broth pour into a clean pan and bring to a boil. Boil in chickpea broth for an hour. Next, lay large tomato slices, onion rings, apple slices and fried meat. Cook the soup 15-20 minutes, until the vegetables are ready, and then season with spices, salt and sliced greens.
As a result, we get a traditional Armenian soup of bozbash according to a simple recipe.
Kyufta bozbash - recipe
From all the previous ones, the recipe for kyufta bozbash from mutton is different in that instead of a single piece of meat, a large meatball is served along with the broth.
Ingredients:
- mutton forcemeat (with fat) - 1 kg;
- broth - 2-2,5 l;
- potatoes - 3 pcs .;
- onions - 2 pcs .;
- chickpea - 1 item;
- plum - 1 handful;
- egg - 1 piece;
- turmeric - to taste;
- salt, pepper - to taste.
Preparation
Boiled, fat broth is brought to a boil and dipped into it large pieces of peeled potatoes. Next to the tubers we send finely chopped onions and pre-soaked chickpeas.
For cooking meatballs fat mutton mince seasoning with salt and pepper and beat well on the table. Mix the minced meat with the egg and the shape of the meatball. In the center of each meatball we lay 2-3 dried alycha.
In broth with brewing potatoes we lay our meatballs, add a little more salt and cherry plums, gently mix everything and cook for 35-40 minutes. At the end of cooking, season the soup with ground turmeric and mix again.
Serve bozbash in warm plates, sprinkled with finely chopped herbs (cilantro, parsley, basil). Bon Appetit!