Bozbash in the Caucasus is called a thick, hearty and fragrant filling soup, cooked on the basis of rich meat broth. From other similar dishes the recipe is characterized by the presence of such components as chickpeas (chick peas) and chestnuts. True, the latter, in the absence of at hand, can be substituted for the most common potatoes.
Sharp Bozbash from mutton
This recipe will appeal to food lovers "with a spark." Due to the use of bitter peppers, the dish turns out to be really hot. If you want to slightly soften the element of sharpness, you can use ground paprika or sweet Bulgarian pepper.
Necessary ingredients:
- lamb on the bone - 600 g
- chickpeas - 120 gr
- potatoes - 600 gr
- onion - 2 pcs.
- tomatoes - 3 pcs
- carrots - 2 pieces
- bitter bell peppers - 50 gr
- melted butter
- salt
- fresh greens
Step-by-step instruction
- Chickpea dunk for 5-6 hours in water at room temperature.
- Meat rinsed, freed from films, cut into large pieces, put in an enamel pot and poured with filtered cold water. Then pour in the necessary amount of chickpeas and put on medium fire.
- Cook for an hour and a half, stirring occasionally.
- Onions cut into half rings, tomatoes - small cubes, carrots - small pieces and save on sunflower oil until golden color together with whole pods of bitter pepper.
- Wash potatoes, peel, chop slices and send to meat. Then add the fried vegetables.
- Add salt to taste, sprinkle with herbs, seasonings and boil for another half hour on low heat, covering the pan with a lid.
- Serve hot on the table with freshly baked bread.
How to cook a beef from a beef brisket
If you do not have lamb near your hand, but you still want to cook the bozbash, you can use steamed beef. The soup will not be as fatty as with mutton, but no less fragrant, rich and tasty.
Necessary ingredients:
- chickpeas 250 gr
- brisket of beef - ½ kg
- apples - 2 pieces
- potatoes - 1 \ 2 kg
- onions white - 2 pieces
- eggplant - 1 pc
- garlic - 5 denticles
- vegetable oil - 2 tbsp
- tomato paste - 2 tbsp
- coriander - ½ beam
- parsley - ½ beam
- basil - 1/2 of the beam
- pepper ground
- salt
Step-by-step instruction
- Beef rinsed, chopped into medium sized pieces, put into a deep saucepan and poured with cool water so that it slightly covered the meat. Cook for 1.5 hours regularly taking off the foam that appears on the broth.
- In parallel, in another container place the chickpea pre-soaked for 5-6 hours, pour 600-700 ml of water and send to the stove. Cook on medium heat for about an hour and a half.
- After the time has expired from the chickpea, drain the water and transfer it to the meat.
- Onion finely chop and save on vegetable oil. Potatoes, eggplants and apples cut into slices.
- All the vegetables are combined and shipped in a saucepan to beef and gently mixed. Put the tomato paste, salt, pepper and garlic, passed through the press, and cook for another 25 minutes.
- Ready to remove the soup from the fire, sprinkle with a mixture of finely chopped greens and serve to the table.
Traditional soup kufta-bozbash in Azerbaijani
It is on this recipe that bozbash in Azerbaijan has long been cooked. The peculiarity of the dish is that meat is not minced with chunks, but minced meat.
Necessary ingredients:
- minced meat - ½ kg
- water 2.5 liters
- rice - 125 gr
- kurdius fat - 2 tbsp
- Imeretian saffron - ½ tsp
- potatoes - 5 pcs.
- chickpeas 150 gr
- plum - 6-8 pieces
- tomatoes - 3 pcs
- onion - 2 pcs.
- coriander - 1 beam
- dill - 1 bunch
- salt
- mint
- turmeric
- ground black pepper
Step-by-step instruction
- Chickpea dunk in the water for the night. Before cooking, rinse, place in a saucepan and put on medium heat.
- When the liquid boils, reduce the level of fire and add the large chopped tomatoes, previously peeled off the skins. Cook under the lid for at least one hour.
- In parallel, in another container, cook rice until half cooked.
- In a small glass, heat the saffron with boiling water and cover with a saucer so that the aroma does not fade.
- Peel onion and finely chop, cut the potatoes into slices.
- In a bowl, combine the minced meat, rinsed rice, salt, pepper and half of onions in running water. Mass carefully mix and mold out of it 6-8 kyufta (balls the size of a chicken egg, resembling meatballs in appearance). Inside to invest in a whole alycha, freed from the stone.
- Add potatoes and kufta in a saucepan to chickpeas, boil for 15-20 minutes. Then pour the remaining volume of onion, ground pepper and finely chopped crock.
- Salt, season with spices, pour saffron dressing, bring to a boil, turn off and cover.
- After 15 minutes, serve on the table, pouring into serving plates and sprinkling with fresh herbs.
How to prepare brocade brocade: a recipe with a photo from Stalik Khankishiyev
The famous culinary advises cooking bozbash on broth from the meat of a young lamb. According to Stalik, the soup in this case acquires a completely unusual, exquisite taste and a very pleasant, rich flavor.
Necessary ingredients:
- lamb meat on the bone - 1 kg
- chickpeas ½ kg
- dried cherry plum - 300 gr
- potatoes - 800 gr
- onion - 1 pc.
- turmeric - ½ tsp
- tincture of saffron - 1 tsp
- salt
- pepper
Step-by-step instruction
- Wash the lamb, gently dry it with a napkin, remove the films and chop it up.
- Deep pot filled with ¾ water, put there pieces of meat, add a bulb, cut in half and boil over medium heat for 1 hour.
- Then put peeled potatoes and turmeric, salt and pepper.
- Add the chickpeas, the cherry plum and boil for another half an hour, cooked to the full ready beforehand.
- Immediately before switching off, pour the saffron tincture, remove from heat, cover and allow to infuse for 10-15 minutes.
- To put on a table in portioned plates. If desired, sprinkle with fresh herbs or finely chopped dried mint.
Bozbash from mutton brisket: video instruction
Soup, cooked according to this recipe, gets rich and fat. Prunes and dried apricots added during cooking, enrich the dish with a bright aroma, and pomegranate juice gives broth and meat an unusual sweetish-spicy taste.