Soups should be on your menu every day. And not the canteen ones, which are cooked in fatty bone broth, but homemade ones. In summer, light, vegetable or cheese is best, and in winter it is good to cook rich, thick, meaty, which immediately makes your mouth water. This is what beef bozbash is. The recipe came to us from Caucasian cuisine. In the original, it is made from lamb, but beef goes just as well with it.
Classic version
If you try this soup at least once, it will become your favorite for a long time. Rich, aromatic, with a hint of prunes - this is a real masterpiece. For cooking you will need 700 g of good meat. Place it in a saucepan and cook for 30 minutes. At the same time, fry two onions in a frying pan.
Now take out the meat, cut into pieces and fry along with the onion. Meanwhile, 6 potatoes are added to the broth. Don't forget to stir the meat in the pan. Add bell pepper, 60 g of prunes and two tablespoons of tomato paste to it. All that remains is to transfer the entire dressing into the broth and let it boil. Don't forget about herbs. They add great flavor to the finished dish.
Peculiarities
The dish is easy and simple to prepare; you don’t have to spend long hours in the kitchen. Bozbash soup is a versatile option for an everyday dinner or Sunday lunch. Modern multicookers have further simplified the cooking process. All that remains is to give the command, and upon returning home enjoy hot soup. A dream, and nothing more.
This savory dish doesn't require any complicated ingredients. The main thing is to follow the recipe. And one moment. Rinse and soak the chickpeas in advance, then cooking will become even faster and easier. So, to prepare bozbash soup, you will need:
Technological process
The main thing is to have enough time to cook the meat. As long as it reaches the desired condition, you can go about your business. Let's look at what else the recipe tells us. Beef bozbash is a traditional Caucasian dish and is simply delicious with fresh flatbread.
Let's look at the preparation steps:
- Rinse the meat and cut into pieces.
- Fill with water and put on fire for about 1.5 hours.
- You can also safely throw chickpeas soaked in the evening into the pan.
- When the time is up, strain the broth (or skim off the foam in advance). Now add chopped onions and peppers and potatoes.
- And now the main secret. Fry the hot peppers in a frying pan and also add them to the soup.
After 30 minutes, add the greens and the soup is ready. This is one of the most popular recipes. Beef bozbash with chickpeas goes great as a main meal. This means you don’t have to prepare a second course as well.
Rich bean soup
And we bring to your attention another great recipe. Beef bozbash can be cooked with a variety of vegetables, and it only benefits from this. I would like to pay attention to the option with green beans. It turns out to be an unsurpassed dish, you should definitely try it.
Let's step away from the recipe for a few minutes and talk about how to choose beef.
- You need a piece of young meat, and the fresh it is, the better. Therefore, go to trusted sellers. It's better to overpay a little but get a quality product.
- Since you can only choose beef at the market, do not try to solve the problem by visiting the supermarket.
- The piece should be light, not red, with white fat and thin films. If they are yellow, then it is old beef, it is better to discard it.
Making soup
The beef pulp has been selected, now the most important thing remains. Divide 0.5 kg of meat into neat pieces and place them in a saucepan to cook the broth. Add one or two whole hot peppers there. You just have to wait about an hour and a half until the meat becomes tender. Now comes the turn of the remaining ingredients:
- Dice two eggplants and leave for a few minutes to remove the bitterness.
- Cut the potatoes (8 pcs.) into four parts and put them in the soup.
- Scald tomatoes (6 pcs.) with boiling water and remove the skin. Rub them through a sieve. Now fry the eggplants, tomatoes, and 250 g of green beans in a frying pan. You don’t need to fry for a long time, literally a few minutes - and you can add it to the soup.
- 10 minutes after everything boils, you can turn off the soup and let it brew for another half hour.
A mandatory ingredient is greens. You will need 200 g of dill, parsley, cilantro and basil, pepper and garlic.
Beef bozbash in Azerbaijani style
This soup is distinguished not only by its excellent taste and original presentation, but also by its amazing tenderness. Children love him. A distinctive feature is that the beef pulp is not boiled whole, but is twisted into minced meat. That is, there will be meatballs in the soup. This is the most original recipe. Beef bozbash in this version will require a little more time and effort.
First of all, let's prepare the broth. To do this, take 650 g of meat on the bone. It must be cut and twisted in a meat grinder. Meanwhile, place the bone in a saucepan to make a tasty broth.
- Grind 4 onions in a meat grinder and add to the minced meat.
- Boil 2 eggs, chop into a mass.
- Add some pre-cooked rice.
Mix well, add spices and salt. Form the mixture into balls. There is one subtlety here: you need to put a piece of cherry plum in each meatball.
Dip 2 tablespoons of peas into the prepared broth, and when they are ready, add the meatballs to the soup. After turning off, add herbs and spices.
Features of cooking in a multicooker
Beef bozbash can be waiting for you at home after work. And you don’t need to hire a chef for this. It is enough to buy a home assistant with a delayed timer. What ingredients will you need:
- 0.5 kg beef;
- 300 g tomato;
- 150 g onion;
- 50 g capsicum;
- 1.5 liters of water.
What will need to be done? Rinse the meat in running water and cut it into pieces. Now peel the potatoes and cut them into small cubes. Place all ingredients in one cup for now. Chop the onion and chop the tomatoes. If you like spicy broth, a little hot pepper won't hurt. Place all the prepared vegetables along with the meat into the multicooker bowl, add salt to taste. All that remains is to turn on the “Extinguishing” mode and set the timer for 2.5 hours. There are two options. The first is that the multicooker turns on immediately, and after turning off it remains heated until you return home. The second option is to set the delay timer so that it turns on two hours before you return home. Both options work out very well.
Can it be made with poultry? Recipe
Beef bozbash is an excellent option for gourmets and meat eaters. But in fact, this soup turns out delicious with any meat. The main thing is that there is more of it. We will now look at one option that you can use regularly in your own kitchen. The soup turns out economical and very tasty. To prepare you will need:
- 0.5 kg chicken;
- 7 potatoes;
- 200 g of tomatoes in their own juice;
- 20 g butter;
- seasonings
The preparation is not too difficult. To do this you will need a saucepan with a thick bottom. In it, fry the chopped chicken, onions, and tomatoes in stages. Separately, pour water into a saucepan and place on fire. When it boils, add the potatoes. All that remains is to add the dressing to the broth.
Instead of a conclusion
This soup can rightfully be considered the most delicious. It will be especially appreciated by men who cannot imagine their life without meat. Rich and thick, it perfectly satisfies hunger. There are a lot of cooking options, today we looked at only a few. In addition, each housewife can adjust them at her own discretion. But the result will always be excellent. Why? Yes, simply because the combination of meat and vegetables is a win-win.
Don't forget the importance of spices and herbs. This is a small but very important detail. They help to highlight the taste of the broth and make it more interesting.
Bozbash soup is a dish of Central Asian and Caucasian cuisines with a unique taste and aroma. The amazing culinary qualities of this dish are the result of a special cooking technology, which is observed in any bozbash recipe and without which it turns into an ordinary soup. The meat for bozbash is first boiled, then fried with onions, stewed with various seasonings, and then poured with broth and boiled again.
Any bozbash can be made even tastier if you use two or more types of meat when cooking.
Bozbash is a thick, hearty soup. Many variants of bozbash can be served as a “Two in One” dish - that is, as the first and second at the same time.
There are two types of bozbash - kyufta bozbash and brocade bozbash. The first is a thick soup with large meatballs, the second is bozbash in which meat is presented in pieces. The proposed selection of recipes includes bozbashi of both types.
When preparing bozbash, you cannot add water to replace the evaporated water - the taste of the dish will spoil.
How to cook bozbash soup - 16 varieties
This is a recipe for bozbash soup, according to which such soup was prepared in the Caucasus for a long time, even before the appearance of potatoes in Europe. Try how original the taste is if you use chestnuts instead of potatoes, as was originally the case.
Ingredients:
- Lamb on the bone - 0.75 kg.
- Fat tail lard - 50 gr.
- Chickpeas - 4 tablespoons
- Chestnuts - one and a half glasses
- Cherry plum - glass
- Onion - 2 pcs.
- Green onion - 2 feathers
- Quince - 2 pcs.
- Chopped mint - 2 tablespoons
- Chopped dill - 2 tablespoons
- Saffron - a pair of pestles
- Sumac - teaspoon
- Ginger - slice
- Black peppercorns - 10 pcs.
Preparation:
Peas are soaked for 7 hours.
The lamb, divided into 4 parts, is fried in fat rendered from lard until golden brown, placed in a cauldron, chopped green onions, chickpeas, and ginger are added, poured with boiling water, closed tightly, and placed in a preheated oven for an hour.
The seeds are removed from the cherry plum and placed in the soup along with chestnuts and quince cut into slices. Keep the cauldron in the oven for another half hour, 5 minutes. Before the end of cooking, add sumac and spicy herbs and pour in saffron tincture.
A very tasty Azerbaijani version of bozbash, which can also be prepared for a festive table.
Ingredients:
- Lamb brisket - 1 kg.
- Chickpeas - 0.3 kg.
- Onion - 3 pcs.
- Vegetable oil - 2 tablespoons
- Tomatoes - 4 pcs.
- Potatoes - 4 pcs.
- Green beans - 300 gr.
- Cilantro - bunch
- Blackcurrant juice - glass
- Parsley, salt, pepper - to taste
- Dried fruits - 250 gr.
- Zucchini - 2 pcs.
Preparation:
The chickpeas, pre-soaked overnight, are set to cook for 2 hours over medium heat.
The lamb is boiled until half cooked, cut into large pieces and fried in a hot frying pan until golden brown.
In the juice released during frying of the meat, fry the onion, cut into half rings, until translucent. Place the meat on top and stir.
Blanched tomatoes are peeled, chopped and placed with the meat. Pour in currant juice.
Place potatoes cut in half lengthwise, zucchini cut into half rings, and beans into the meat broth and put on fire. When the broth boils, add soaked dried fruits and ingredients prepared in a frying pan. Simmer covered over low heat for 40 minutes. At the end of cooking, add boiled chickpeas, favorite spices and herbs, and salt.
Bozbash is ready.
The preparation process of this option, which can be quickly prepared for an ordinary lunch, will not require any hassle or much time, and the soup will turn out with all the taste qualities characteristic of bozbash.
Ingredients:
- Lamb - 1 kg.
- Chickpeas - glass
- Potatoes - 7 pcs.
- Prunes - 15 pcs.
- Turmeric, salt, mint - to taste
- Onion - 2 pcs.
Preparation:
Peas are pre-soaked overnight.
Broth is made from lamb and one onion.
Place peas and one onion in a multicooker bowl, add water (1 liter) and cook in the “Cooking legumes” mode for 40 minutes.
Prepare minced meat from lamb, second onion, mint and other spices. Beat it and form meatballs, wrapping prunes in the middle.
Potatoes are cut in half lengthwise.
When the peas are ready, put the potatoes, meatballs, and the second onion into the bowl and cook for an hour and a half in the “Soup” mode.
The soup turns out very rich in aromas and taste, quite thick.
Ingredients:
- Chickpeas - glass
- Lamb - 0.6 kg.
- Garlic - 3 cloves
- Onion - 2 pcs.
- Carrots - 2 pcs.
- Bell pepper - 1 pc.
- Tomatoes - 2 pcs.
- Ghee - 2 tablespoons
- Potatoes - 3 pcs.
- Red wine vinegar - to taste
- Dry basil - to taste
- Ground coriander - to taste
- Salt - to taste
- Pepper - to taste
- Parsley - to taste
- Fresh purple basil - to taste
- Quince - 1 pc.
Preparation:
The chickpeas are pre-washed, soaked and boiled.
Boil the lamb until half cooked, adding ginger to the broth.
Cut the onion into half rings, pepper into rings, and carrots into half circles. Blanched and peeled tomatoes are cut into cubes. Quince - in small pieces.
Melt ghee in a frying pan and fry the lamb until golden brown. The meat is removed, and onions, carrots, and tomatoes are fried in a frying pan. When the mixture becomes liquid, cover with a lid and simmer for 20 minutes.
Pour peas into the pan, add fried lamb and stewed vegetables, quince, and pepper. Pour in the broth and cook over low heat for half an hour. Add diced potatoes, garlic and red pepper. Boil until the potatoes are ready.
A few minutes before the end of cooking, the bozbash is acidified with vinegar, spices are added, and salt is added.
The finished soup is allowed to brew and served.
This delicious soup can easily replace a whole lunch.
Ingredients:
- Beef pulp - 600 gr.
- Beef ribs - 500 gr.
- Potatoes - 100 gr.
- Chickpeas - 200 gr.
- Onion - 100 gr.
- Chestnuts - a handful
- Quince - 1 pc.
- Dried apricots - 7 pcs.
- Parsley - 3 sprigs
- Dried basil - a handful
- Little melted - 30 gr.
- Dried tomatoes - 100 gr.
- Peppercorns - 5 gr.
- Lemon juice - to taste
- Salt - 12 gr.
- Water for broth - 2 l.
Preparation:
The chickpeas are pre-soaked for 10 hours and boiled.
Chestnuts are cut and boiled (15 minutes), and then peeled.
The onion is cut into half rings, the potatoes into slices.
Broth is made from meat and ribs.
Boiled meat and ribs are cut into portions. The broth is filtered.
Meat and ribs are fried with onions.
Peppercorns are ground in a mortar with salt and dried tomatoes.
Quinces and apples are cut into slices.
To prevent pre-cut apples from turning black, sprinkle them with lemon juice.
Pour chickpeas into the broth, bring to a boil, add chestnuts, apricots, and quinces and cook over low heat for 10 minutes.
Return the meat and onions to the soup, add chopped apples, spices and herbs and cook for several minutes.
If there is little sourness in the bozbash, add lemon juice.
The minced meat for meatballs in this version of bozbash is prepared not from twisted, but from finely chopped meat, so the meatballs in the soup turn out unusually juicy and tasty.
Ingredients:
- Lamb broth - 2 l.
- Lamb - 900 gr.
- Boiled chickpeas - 3 tablespoons
- Saffron - a couple of strings
- Salt - to taste
- Sumac - to taste
- Onion - 3 pcs.
- Zira - ½ teaspoon
- Dried mint - ½ teaspoon
- Black pepper - to taste
- Vegetable oil - 3 tablespoons
- Ground coriander - teaspoon
- Plums in their own juice - 6 pcs.
Preparation:
The chickpeas are pre-soaked and boiled.
Chopping the lamb flesh with knives makes minced meat.
The onion is cut into small cubes, added to the minced meat and chopped again until smooth.
Add chickpeas, cumin, mint, pepper and salt. Chop again to achieve a uniform consistency. Beat the minced meat on the table surface and put it in the freezer for half an hour. Then form large meatballs, placing a plum in each.
Heat the broth, boil the meatballs in it over very low heat (one and a half to two hours).
The saffron is ground with salt and steamed with broth.
Fry an onion, cut into half rings, in a frying pan, add boiled onions and spices, and simmer for 10 minutes.
When the meatballs are ready, add fried meat, brewed saffron, pepper and salt to the soup.
The finished bozbash is seasoned with sumac, red onion rings, and mint.
Kuzi-korin-bozbash - bozbash in Uzbek with morels
A very tasty soup with an original combination of flavors and aromas characteristic of European and Central Asian cuisine.
Ingredients:
- Lamb bones, veins, trimmings - 0.5 kg.
- Lamb pulp - 0.5 kg.
- Fat tail fat - 100 gr.
- Corn - 2 cobs
- Small shallot bulbs - 12 pcs.
- Morels - 500 gr.
- Black pepper, salt, ground dried mint, thyme - to taste
- Carrots - 200 gr.
Preparation:
Boil the corn until tender. Cut off the grains and grind them with a blender, leaving a few grains for decoration.
Broth is made from scraps and bones. Minced meat is made from the pulp, into which corn, mint, and thyme are mixed and meatballs are formed.
Dice the carrots.
Place meatballs, onions, morels, carrots into the heated, strained broth and cook over very low heat for an hour and a half.
Bozbash is ready.
This version does not use fat tail fat, so the dish has a “European” taste.
Ingredients:
- Lamb brisket - 800 gr.
- Peas - 200 gr.
- Potatoes - 500 gr.
- Prunes - 70 gr.
- Ghee butter - 40 gr.
- Onion - 2 pcs.
- Tomato puree - 100 gr.
- Ground red pepper, salt - to taste
- Chopped cilantro - for serving
- Apples - 200g.
Preparation:
The washed peas are soaked in very hot water for 2 hours, constantly adding hot water as they cool.
The brisket is chopped into pieces of 150 grams, placed in cold water and the broth is boiled (an hour and a half).
The finished broth is filtered, the meat is separated from the bones. The apple is cut into 8 parts, the middle is cut out. Potatoes are cut into slices.
Place peas in the broth and cook until tender.
Fry the onion in melted butter until soft, add tomato puree and pieces of meat and, stirring, fry for 15-20 minutes.
After the peas are cooked, add potatoes, fried meat, washed prunes, apples, spices to the broth and cook until the potatoes are ready.
After removing the soup from the heat, let it brew.
When serving, sprinkle with chopped cilantro.
Bozbash prepared in nature, with a slight smoky aroma, turns out especially tasty. Layout for a 5 liter cauldron.
Ingredients:
- Lamb - 700 gr.
- Onion - 3 pcs.
- Tomatoes - 3 pcs.
- Carrots - 2 pcs.
- Bell pepper - 2 pcs.
- Apple - 2 pcs.
- Potatoes - 3 pcs.
- Peas - 150 gr.
- Hot pepper - 1 pc.
- Zira, coriander, saffron, black pepper, thyme, basil - to taste
- Green onions, cilantro, parsley - to taste
- Water - 4 l.
Preparation:
Peas are soaked in advance.
Boil the broth with the addition of one carrot and onion (about an hour).
Cut the onion into rings, carrots and pepper into strips. Tomatoes are cut randomly.
Remove meat, onions, and carrots from the finished broth. Pour it into another container, return the cauldron to the fire, and add oil.
The meat is cut into pieces, fried in a cauldron, and onions and carrots are laid out.
In 10 minutes. For frying, add peppers, tomatoes and spices.
Vegetables are stewed for 10 minutes. and pour in the broth.
Add peas. Boil for 40 minutes and add chopped apples and potatoes.
Cover the cauldron with a lid and bring to a boil.
The dish is considered ready when the potatoes and peas are cooked.
Remove the cauldron from the heat and let the bozbash brew.
This version of bozbash is different in that fruits, spices and herbs are not standardized in the layout, but are added depending on the preferences of the cook.
Ingredients:
- Water - 2 l.
- Lamb - 500 gr.
- Ghee butter - 50 gr.
- Chickpeas - 250 gr.
- Onion - 2 pcs.
- Potatoes - 4 pcs.
- Flour - 35 gr.
- Tomato paste - tablespoon
- Cherry plum, apples, quince, prunes, dried apricots - to taste
- Coriander, parsley, basil, red pepper, crushed black peppercorns - to taste
- Pomegranate juice - 100 ml.
Preparation:
Chickpeas are pre-soaked for 10 hours and boiled until almost ready.
The lamb is cut into pieces the size of a box of matches. Pour in cold water and cook the broth (one and a half hours). Then the meat is removed and the broth is filtered.
The meat is fried in melted butter, vegetables and fruits are added, a few tablespoons of broth are added and simmered over low heat under the lid for 20 minutes. Then the roast is thickened with flour.
Heat the broth, put peas and potatoes in it, cut in half lengthwise, cook for half an hour and add frying, spices and herbs - cook for another 10 minutes.
Remove bozbash from heat, season with chopped favorite herbs, pour in pomegranate juice, let it brew and serve.
This version of delicious bozbash is so satisfying that it is served as the first and second courses at the same time.
Ingredients:
- Lamb ribs - 0.5 kg.
- Lamb pulp -150 gr.
- Veal pulp - 150 gr.
- Onion - 3 pcs.
- Rice - 2 tablespoons
- Chickpeas - glass
- Potatoes - 4 pcs.
- Dried cherry plum - 8 pcs.
- Dried mint - teaspoon
- Saffron - 5 strings
- Ghee butter - 2 tablespoons
- Salt - tablespoon
- Ground black pepper - teaspoon
- Chicken egg - 1 pc.
Preparation:
The peas are soaked overnight and boiled in a separate bowl in the morning.
Simmer the ribs over low heat until the moisture has evaporated and the fat has rendered out. Add chopped onion, oil and simmer until the onion is transparent.
Minced meat is prepared from pulp, eggs, washed rice and 2 onions.
Beat the minced meat and form large meatballs. A cherry plum is rolled into each ball.
The meatballs are poured with cold water and cooked until the rice is ready.
Saffron is poured with warm water and infused.
Potatoes cut in half are placed on the ribs. Pour in saffron.
Pour in the strained broth and cook for 15 minutes.
This bozbash is served with a meatball and ribs on each plate, then the soup is poured in and sprinkled with mint.
Delicious, aromatic bozbash with light sourness and smoked aroma.
Ingredients:
- Poultry meat - 0.7 kg.
- Butter 82% - 50 gr.
- Peas - 250 gr.
- Potatoes - 2 pcs.
- Parsley root - 2 pcs.
- Smoked prunes without pits - 6 pcs.
- Onion - 1 pc.
- Dried fruits - 100 gr.
- Tomatoes - 1 pc.
- Chopped parsley - tablespoon
- Dried basil - teaspoon
- Salt, spices - to taste
- Lemon juice - to taste
- Water - 2 l.
Preparation:
Broth is boiled from poultry meat, the meat is taken out, finely chopped and fried in butter with finely chopped onion.
Place prepared meat, finely chopped potatoes, prunes and parsley root, and tomato pulp cut into triangles into the strained broth and cook until the potatoes are ready.
Add your favorite spices, add some salt, pour in lemon juice and cook for 10 minutes.
Bozbash is ready.
The dish turns out extremely tasty, with sweetish notes characteristic of pork soups.
Ingredients:
- Pork on the bone - 500 gr.
- Tomatoes - 200 gr.
- Chickpeas - 120 gr.
- Vegetable oil - 30 ml.
- Onion - 200 gr.
- Sumac, mint, pepper, herbs, salt - to taste
- Potatoes - 8 pcs.
Preparation:
Pre-soaked peas and pieces of pork are boiled until soft. Add the potatoes cut into slices, bring to a boil and after 10 minutes. spread tomato paste.
The onion is chopped and fried in vegetable oil and added to the soup along with seasonings.
Cook for another 10 minutes. and remove from heat.
The soup is allowed to brew and served.
This version of bozbash will appeal to those who like spicy dishes.
Ingredients:
- Lamb on the bone - 1 kg.
- Onion - 1 pc.
- Potatoes - 1 kg.
- Oil for frying
- Tomato paste - 2 tablespoons
- Adjika - to taste
- Water - 3 l.
Preparation:
The lamb is cooked until the meat begins to fall off the bone. Separate the meat and chop. Place in hot oil in a cast iron skillet.
Chop the onion and fry along with the meat. When the onion is fried, add tomato paste and simmer.
Cut the potatoes lengthwise and place in the meat. Add broth and cook until potatoes are done.
This dish is for those who don't like chickpeas.
Ingredients:
- Beef - 700 gr.
- Quince - 1 pc.
- Potatoes - 350 gr.
- Onion - 75 gr.
- Apples - 200 gr.
- Vegetable oil - 30 gr.
- Salt - to taste
- Flour - 35 gr.
Preparation:
Boil the meat in 2 liters of water over low heat. Remove the meat and strain the broth.
Fry the onion, add the chopped meat, sprinkle with flour and fry for about five minutes.
Cut the quince into small pieces, cut the potatoes into small cubes, chop the apples, removing the core.
Place the prepared products into the broth and cook for 15 minutes.
Bozbash is ready.
The dish is prepared quickly, and thanks to the special heat treatment conditions provided by the multicooker, bozbash turns out very tasty.
Ingredients:
- Potatoes - 6 pcs.
- Carrots - 1 pc.
Delicious, aromatic, hearty Caucasian soup - Yerevan bozbash. Consolidation! Hurry up to replenish your culinary treasury with a cool recipe for Caucasian cuisine.
Bozbash is a popular thick soup among the peoples of the Caucasus. Each region has its own recipe for preparing the dish. But they have the following things in common: good meat for the broth, thickness, spiciness and amazing aromas. It is customary to add sour apples or prunes to bozbash in Yerevan, and more often, both. Armenian bozbash is usually cooked from lamb. Pork is also used, but less often.
The main thing is that the meat is fresh and not too fatty, since after boiling it is traditionally cut into pieces, fried in oil with onions and put back into the soup. Shall we cook?
What you will need for Yerevan bozbash
List of ingredients:
Bright, hearty and aromatic Armenian soup bozbash / Photobank Lori
- 0.75 kg lamb or pork;
- 150 g onion;
- 0.5 cups of peas;
- 2.5 tbsp. l. ghee;
- 2 small sour apples;
- 1-2 tbsp. l. tomato puree (preferably homemade);
- 100 g small prunes;
- 70 g fresh or dried cilantro;
- ground pepper and garlic to taste;
- salt.
Recipe for bozbash soup in Armenian
Bozbash has a chance to become a favorite dish even in a family that is far from the traditions of Caucasian and, in particular, Armenian cuisine. The main thing is to try!
- Place the meat in a saucepan with cold water and cook the broth for 1.5-2 hours. Be sure to remove foam. Then remove the finished lamb from the pan and chop into small pieces. Cut the onion into cubes. Fry both the meat and the onion in melted butter (you can also use lamb fat) for about 5-6 minutes.
- Soak the peas in ice water in advance. It's best to do it overnight. Then rinse and add to the broth after the lamb is removed. Soaked peas will cook quite quickly. Then place the meat and onions in the bozbash. Stir tomato puree into it.
- Then add sour apples, chopped into thin strips. The skin will need to be cut off from them. Add prunes, also cut into small strips, into the soup.
- Let the soup simmer for 10 minutes, add spices and spices. Be sure to crush the garlic together with cilantro so that the finished Yerevan bozbash acquires that same aroma, bright and spicy. After adding spices, cook for another 5-6 minutes. Let the dish steep before serving. Bon appetit!
Since bozbash is a dish of Caucasian cuisine, varieties of this soup can be found not only in Yerevan, but also in Baku. As an alternative, bozbash in Azerbaijani. As they say, find 10 differences!
The calorie content of this dish is 328 kilocalories per 100 grams of product.
Ingredients
Preparation
The main secret to preparing this classic dish is frying the boiled meat. In addition, in the final part of cooking, the broth is flavored with natural pomegranate or lemon juice to give the dish some sourness. Having cooked beef bozbash once, you will surely appreciate this oriental dish.
Even before the stage of preparing a hot dish, you should place the chickpeas in cold water for 6-7 hours, or better yet, overnight.
To prepare Azerbaijani-style beef bozbash at home, you need to purchase a piece of the freshest and highest quality beef. Next, the meat should be thoroughly rinsed under running water and then dried using disposable paper towels. After this, the product should be cleared of chaff and veins, and then cut into very large pieces with a sharp knife, as shown in the photo.
Next you need to prepare other components. You should peel the vegetables and then chop the onion into squares (or slices). In the meantime, put the saucepan on low heat, add butter, and lightly fry the onion in the container. This procedure can be carried out without the participation of a frying pan, directly in a large saucepan necessary for cooking this culinary dish.
Then you need to chop the tomatoes and send them to the onions for frying. If you don’t have this ingredient on hand, you can use tomato paste. The consistency of the vegetable mass should be rare. You should simmer the ingredients until some of the moisture is gone. After this, you need to put the chopped beef into the pan, and then simmer the components until the shade of the meat changes.
Next, you need to wash the peas and place them in a container with meat. Then pour the required amount of water into the pan. The meat broth should be salted, seasoned with ground black pepper and curry. In the meantime, while the hot dish is on the fire, you need to cut large potatoes into large pieces, and cut smaller root vegetables into 2 parts. You should place the vegetable in the pan and continue cooking the soup. Next, you need to cook the bozbash until the meat, potatoes and chickpeas are ready. Then the first dish must be allowed to brew for some time. If desired, you can pour a little pomegranate or lemon juice into the soup, and also add chopped quince or sour apple.
That's the whole step-by-step photo recipe. The finished dish can be poured into portioned plates, sprinkled with freshly chopped parsley on top, and then served hot. Delicious beef bozbash cooked on the stove is ready. Bon appetit!
This dish has an interesting name - gray head! Yes, yes, this is how the word “bozbash” is translated from the Azerbaijani language: “boz” - gray, “bash” - head. The fact is that in its original form, bozbash was prepared without adding saffron, turmeric, or tomatoes, which give the dish a pleasant color. Pieces of meat were boiled in a large amount of liquid with the addition of chickpeas, chestnuts, and sour or sweet and sour fruits, most often unripe, hard ones: alchi, quince, and so on. The result was a thick, hearty, gray soup - bozbash. Later, saffron, turmeric or tomato were added to the soup to give the dish a more appetizing color and appearance.
There are many varieties of bozbash. Depending on the season of the year, region, local taste preferences, the ingredients added to meat soup can be different: green beans, herbs and herbs, sumac seasoning, various roots, fresh or dried sour, sweet and sour vegetables and fruits, etc. d. Only the technology of preparing the dish remains unchanged: pieces of meat (lamb, beef, chicken) are boiled in liquid until fully cooked with additionally added vegetables and fruits - these are usually onions, potatoes (or chestnuts) and the irreplaceable ingredient of bozbash - chickpeas. The chickpeas must be soaked in the evening, and in the morning, drain the water in which the peas were soaked, add water and cook until tender.
For bozbash, it is better to take pieces of brisket, shoulder or neck. The amount of liquid required to cook meat, as well as the cooking time, depends on the age, freshness and quality of the product, as well as on the size of the pieces of meat. The younger the meat, the less time it will take to cook, and vice versa. As a rule, for 1 kg of meat I take 3 liters of water. Be sure to remove the foam, and then, after some cooking time, strain the broth. Cook the soup over medium heat until the broth is clear and free of turbidity. Considering that not all readers of the site can get real, high-quality saffron, I put tomatoes in the soup (from a can, canned in their own juice), which gave the dish a pleasant color, but also a light, pleasant sourness. It is for this reason that I did not put dried alcha or quince pieces in the soup. The first thing to add to the meat is diced onion. It should be completely boiled by the end of cooking. And the very last thing to add to the soup is potatoes (or chestnuts) and cook until fully cooked.
How would you prepare bozbash? What do you like - chestnuts or potatoes, tomatoes or cherry plums, saffron or turmeric?
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