Bozbash - the secrets of cooking unusual soup

If you are a real gourmet and love to try new dishes from different cuisines of the world, then you will certainly be interested to learn more about the nourishing and tasty bozbash soup. And how to cook it correctly?

What is it?

What is bozbash? This is a traditional filling Caucasian soup, which is especially common in Azerbaijan. The name, by the way, has Azerbaijani roots and is translated literally as “gray head”.

Such soup is prepared on the basis of lamb broth, although some modern cooks use other types of meat, this is also acceptable. But compulsory ingredients are onions, chickpeas (also called chickpeas or lamb peas), as well as chestnuts, which are sometimes replaced by a more common ingredient - potatoes.

In addition, turnips, beans, carrots, bell peppers, zucchini, eggplants and even some fruits and berries, such as apples or cherry plums, can be added to the dish as desired.Saffron, tarragon, basil, parsley, dill are used as seasonings.

How to cook?

So, how to cook the famous Caucasian bozbash? We offer the three most common options.

Option One

If you do not like lamb, then use the recipe for bozbash beef. Here is what you need:

  • 700-800 grams of beef (you can use meat on the bone);
  • 200 grams of chickpea;
  • 4 liters of water;
  • two onions;
  • two tomatoes;
  • four to five potatoes;
  • a few bunches of dill and parsley;
  • pinch of turmeric;
  • two bunches of basil;
  • ground pepper;
  • salt to taste;
  • vegetable oil;
  • To make the dish sour, you can add a few canned pickled tomatoes.

Cooking:

  1. First you need to fill the chickpeas with water and leave for several hours, so that it is swollen and softened a little.
  2. Beef cut into cubes of medium size and place in a saucepan with swollen chickpeas. Pour water and place the container on the fire.
  3. Peel the onion and cut into half rings. Tomatoes (both fresh and canned) also need to be cut, but it is better to make cubes or small slices.
  4. Heat the oil in a pan and fry the onions with the tomatoes on it.
  5. Potatoes should be peeled and cut, for example, into strips.
  6. When beef with chickpeas cook about an hour and a half, add potatoes.
  7. After ten minutes, put fried onions and tomatoes in a pan.
  8. Wash and chop the greens.
  9. When the potatoes are soft, add herbs, seasonings and salt to the dish.
  10. Cover the pan with a lid and turn off the fire in a couple of minutes.
  11. Let the soup stand for some time, then serve it.

Option Two

How to cook bozbash lamb with chestnuts? To do this you will need:

  • 500-600 grams of lamb;
  • 100 grams of fat (it is best to use a fat tail);
  • 150 grams of chickpeas;
  • 100 grams of chestnut;
  • two potatoes;
  • one big green apple;
  • one large tomato;
  • two plumbers;
  • two onions;
  • three liters of water;
  • one pod of bitter pepper;
  • half a teaspoon of turmeric;
  • on a third of a teaspoon of dried barberries, mint, cilantro and basil;
  • salt to taste

Cooking:

  1. Nut thoroughly wash and pour cool water for about four to five hours.
  2. Salo cut into small pieces and melt in a large cauldron.
  3. Now wash well and clean the vein from the lamb, cut it into cubes and put in a cauldron.
  4. Onions need to be cleaned and cut by rings or better by half rings.
  5. When the meat in the cauldron gets a golden hue, add onion to it, as well as swollen chickpea.
  6. Bring the water to a boil and pour into the cauldron. Cook the meat with peas and onions for about an hour.
  7. While the ingredients in the cauldron are cooked, cut the chestnuts lightly and put them in the pan. Heat them until they crack. Clean each item and put it in the cauldron.
  8. Peel and chop the potatoes. Peel the apples, remove the hearts. Cherry plum, too, need to be cleaned from the rind and cores. Tomatoes simply cut into cubes or in small pieces.
  9. Put the potatoes in the cauldron first, and in ten minutes the apples, cherry plums and tomatoes.
  10. After about five minutes, place a pod of red pepper in the cauldron. But tie a string to its stalk and use it to remove the pepper after about five minutes, otherwise the dish will be very spicy.
  11. Crumble the greens well in your hands and add to the rest of the ingredients along with the salt and turmeric.
  12. Cover the cauldron and after about five minutes turn off the fire.Let the bozbash stand and serve the soup.

Option Three

This recipe will allow you to cook a delicious pork bozbash with eggplants.

Ingredients:

  • 500 grams of pork;
  • 200 grams of chickpea;
  • three liters of water;
  • three potatoes;
  • three tomatoes;
  • one onion;
  • two eggplants;
  • basil, parsley and dill to taste;
  • turmeric;
  • red pepper;
  • salt.

Cooking:

  1. Wash chickpeas and cover with water for five hours.
  2. Pork wash, cut and along with chickpeas dip in a saucepan and pour water.
  3. Boil the peas and meat for at least an hour and a half.
  4. Peel and chop the potatoes and onions, put in a saucepan.
  5. Cut the eggplants, add to the boiling broth.
  6. Cut the tomatoes, also put in the pan.
  7. Twenty minutes later add the chopped greens, salt and seasoning.
  8. Cook bozbash under the lid for another five minutes, then turn off the heat and let the soup stand.

Be sure to cook this dish, it is very tasty!

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