In the Caucasus, lamb bozbash is considered the main dish of the khans; it is prepared not only for holidays. The base is a ram's head, but you can also put ribs. Chickpeas are a must, and also chestnuts, but they can be completely replaced by potatoes. There is a summer and winter option, and there are also types by region: Yerevan, Sisian, Etchmiadzin.

How to cook lamb bozbash?

Cooking lamb bozbash does not require special skills, but it is necessary to take into account the characteristics of the dish. The base does not change, the ratio of meat and water is the same in all recipes. The types differ only in the sets of vegetables, fruits and spices.

1. It is recommended to boil the lamb and then fry it again.


2. Before you cook lamb bozbash correctly, you need to make a broth from meat on the bone.


3. Soak the pulp in vodka with cinnamon to remove the smell and hardness.


4. Cook in a cauldron or pan with thick walls.

Kufta bozbash from lamb

You can’t visit the Caucasus without trying kyufta, the word is translated from Turkic as “gray head”. This lamb bozbash soup impresses with huge gray meatballs made from meat, rice and beaten eggs. A characteristic highlight is fresh cherry plum, which is placed inside meat balls.

Ingredients:

• meat - 700 g;


• eggs - 2 pcs.;


• cherry plum - 20 pcs.;


• onions - 4 pcs.;


• peas - 2 tbsp. l.;


• potatoes - 3 pcs.;


• fat tail fat - 20 g;


• saffron - 1 tbsp. l.;


• black pepper - 1 tsp;


• greens - 1 bunch.

Preparation

1. Grind the meat with onions.


2. Boil broth on the bones.


3. Separately cook the peas.


4. Mix minced meat with onions, eggs, rice.


5. Make meatballs, adding cherry plum.


6. Place with potatoes and onions.


7. Cook for 15 minutes.


8. Fry lard with spices.


9. Season the lamb bozbash.

Azerbaijani lamb bozbash - recipe

One of the most famous recipes is Azerbaijani-style lamb bozbash, it is prepared with ribs, melted butter, green beans and quince. Necessarily - spices and herbs, in addition to basil, you can add mint and saffron, they give an original taste. It is recommended to take tomatoes not fresh, but in their own juice.

Ingredients:

• ribs - 1 kg;


• chickpeas - 2 tbsp.;


• potatoes - 4 pcs.;


• ghee -100 g;


• onions - 2 pcs.;


• carrots - 2 pcs.;


• tomatoes - 400 g;


• bell pepper - 2 pcs.;


• quince - 2 pcs.;


• garlic - 6 cloves;


• hot pepper - 1 pc.;


• paprika - 1 tbsp. l.;


• coriander - 1 tbsp. l.;


• pomegranate juice - 100 g;


• greens - 1 bunch;


• black pepper - 1 tsp.

Preparation

1. Soak chickpeas and boil.


2. Cook the broth.


3. Fry the ribs with onions and carrots.


4. Add tomatoes, simmer for 5 minutes.


5. Grind pepper and quince.


6. Cook food for 30 minutes.


7. Add potatoes, cook for 15 minutes.


8. Season with garlic, hot pepper, juice, spices.


9. Sprinkle lamb bozbash with herbs.

Lamb bozbash with chickpeas - recipe

Since lamb bozbash soup is traditionally prepared with chickpeas, it is important to take into account the features of this product. It is also called Turkish or lamb peas; the product contains many vitamins and nutrients. But it should be soaked for at least 5 hours. The dish can also be seasoned with apples.

Ingredients:

• ribs - 1 kg;


• chickpeas - 2 tbsp.;


• potatoes - 4 pcs.;


• butter - 100 g;


• onions - 2 pcs.;


• carrots - 2 pcs.;


• tomatoes - 400 g;


• bell pepper - 2 pcs.;


• apples - 2 pcs.;


• garlic - 6 cloves;


• hot pepper - 1 pc.;


• coriander - 1 tbsp. l.;


• pomegranate juice - 100 g;


• greens - 1 bunch;


• black pepper - 1 tsp.

Preparation

1. Soak chickpeas and boil.


2. Fry the ribs, onions and carrots.


3. Place the tomatoes for 7 minutes.


4. Grind peppers and apples.


5. Pour the broth over the ingredients and cook for 30 minutes.


6. Add potatoes for 15 minutes.


7. Season with garlic, juice, spices.


8. Sprinkle with herbs.

Lamb bozbash with tomatoes - recipe

If we consider the traditional bozbash, the lamb recipe necessarily includes tomatoes, they provide the necessary sourness. It is advisable to take tomatoes in their own juice, but in the summer, fresh ones are better. They also add turnips, zucchini, sour plums, eggplant and dried fruits. One of the popular recipes for the dish is Yerevan.

Ingredients:

• pulp - 500 g;


• chickpeas - 0.5 tbsp;


• butter - 2 tbsp. l.;


• onions - 2 pcs.;


• tomatoes - 4 pcs.;


• prunes - 10 pcs.;


• dried apricots - 2 pcs.;


• vinegar - 1 tbsp. l.;


• greens - 1 bunch;


• ground red pepper - 1 tsp.

Preparation

1. Boil chickpeas and meat.


2. Chop the pulp and fry with onions.


3. Chop vegetables and fruits.


4. Cook the preparations for 15 minutes.


5. Season with spices, vinegar, herbs.


6. Simmer bozbash from fresh lamb for 10 minutes.

Lamb bozbash in a cauldron - recipe

If you make bozbash soup from lamb, the recipe calls for cooking only in a cauldron so that the dish simmers. Meat comes only from young animals, without a specific smell. This flesh is lighter in color, with white fat, and the ribs are thin, like cartilage. Wide, without gaps, characteristic of old rams.

Ingredients:

• pulp -1.5 kg;


• onions - 3 pcs.;


• potatoes - 1 kg;


• tomatoes - 2 pcs.;


• bell pepper - 2 pcs.;


• vegetable oil - 4 tbsp. l.;


• peppercorns - 10 pcs.;


• turmeric - 1 tsp;


• black pepper - 1 tsp;


• greens - 1 bunch.

Preparation

1. Chop the pulp and fry with the onion.


2. Cook for 1 hour.


3. Add onions and potatoes.


4. Cook for 15 minutes.


5. Add peppers and tomatoes.


6. Season with spices and herbs.

Lamb bozbash without chickpeas - recipe

There is also a simpler recipe for lamb bozbash at home, without chickpeas, it is replaced by rice. It is recommended to use crushed grains; for soup, the grains need to be crushed. Some housewives boil until half cooked, knead and finish cooking in soup. Added apples and prunes will add a piquant taste.

Ingredients:

• pulp - 500 g;


• onions - 2 pcs.;


• fat tail fat - 50 g;


• rice - 1 tbsp. l.;


• ground black pepper - 1 tsp;


• tomatoes - 3 pcs.;


• greens - 1 bunch.

Preparation

1. Boil the meat, cut it.


2. Add cilantro, onion and lard, add rice.


3. Cook for 30 minutes.


4. Season with spices and herbs.


5. Bozbash without chickpeas from lamb simmer for 5 minutes.

Lamb bozbash in a slow cooker

A characteristic feature of the soup is a sour-spicy flavor, for which cherry plums, plums, quince, and pickled tomatoes are added. Mint, saffron and thyme go well with specific meats. There is a simple recipe for lamb bozbash at home, prepared in a slow cooker, which significantly saves energy.

Ingredients:

• pulp - 500 g;


• tomatoes - 300 g;


• potatoes - 200 g;


• onion - 150 g;


• capsicum - 50 g;


• ground black pepper - 1 tsp.

Preparation

1. Grind the meat and vegetables, mix with spices.


2. To fill with water.


3. Set to “Stew” for 2.5 hours.

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!

Lamb bozbash is a traditional soup of the Caucasian people. The recipe is based on a broth made from lamb's head, chickpeas and various vegetables (depending on the season and location). To prepare a tasty national Caucasian dish, you need a cauldron or at least a pan with thick aluminum walls, especially if the recipe involves frying meat. Both before and after cooking, pieces of meat are fried with onion rings, in this case the soup acquires a completely different aroma and taste.

How to cook bozbash - a classic recipe with lamb

One of the main ingredients of bozbash are chestnuts. But preparing a dish with them is more difficult in our country; more precisely, it is difficult to find the right chestnuts. Therefore, instead of them, potatoes familiar to the Slavs are included in the recipe and bozbash is cooked for holidays and everyday meals. This unique, spicy, fatty and very tasty soup was prepared centuries ago and this tradition is still maintained not only in the mountains.

Cooking time: 2 hours.

Number of servings: 6.

Ingredients:

• lamb meat - 700 g;
• potatoes - 5 medium;
• chickpeas - 200 g;
• onion - 150 g (2 pcs.);
• tomato - 2 large fruits;
• carrots - 1 piece;
• dill - 100 g;
• parsley - 100 g;
• basil - 100 g;
• red pepper - 1 piece;
• lard - 50 g;
• salt.

Preparation

1. Leave the rinsed chickpeas in a bowl of water overnight or 5 hours before cooking.
2. We wash a piece of meat and cut it into three parts, so it will cook faster. Add swollen chickpeas, 3.5 liters of water and place over the switched on gas burner.
3. Remove the foam from the boiling broth, salt it and leave the base of the soup to cook on low heat for 1.5 hours.
4. This time is enough to prepare the vegetable part of the bozbash. Place the tomatoes in boiling water for 30 seconds. and remove the thin skin from it. We clean onions, carrots and potatoes traditionally.
5. We turn the onions into neat half rings, carrots into thin strips, potatoes and tomatoes into small cubes.
6. Place the chopped lard on a heated frying pan and heat it. Add the onion to the resulting fat and fry until it begins to brown. When the onion has changed color, add carrots and tomatoes to it, simmer the vegetables over medium heat for 7 minutes.
7. If 90 minutes have already passed, then it’s time to add potatoes to the meat and peas. Potatoes sometimes produce foam when boiling - this is starch, which also needs to be removed with a spoon.
8. Finely chop all the greens with a knife, maybe in one heap.
9. In the frying pan where the vegetables were stewed, fry the whole red capsicum.
10. After waiting for the potatoes to be soft, combine all the ingredients included in the recipe in a saucepan: vegetable dressing, herbs, capsicum. After the soup boils, wait 5 minutes and turn off the heat under the pan.
11. The lamb bozbash needs to sit for a bit, so cover it with a lid and start eating about 20 minutes after cooking.

Caucasian soup: its variety

It’s amazing that bozbash can be made from completely different vegetables and fruits, depending on the season! This soup is cooked mainly with lamb or beef, which contains less fat, but you can add a whole lot of vegetables to the recipe: eggplant, bell peppers, zucchini, turnips, as well as beans, green peas, etc.

To cook soup with a traditional sour-spicy taste, add apples, cherry plums, plums, quince and pickled tomatoes. The more herbs, the more aromatic the bozbash; cilantro goes well with meat, but don’t forget about many other spices - tarragon, saffron, coriander, mint and thyme.

Bon appetit!

In contact with

When people began to move from primitive hunting to cattle breeding, each head of the clan was forced to think: how to feed the family so that all the livestock would not be lost and people would not starve to death. After all, the development of cattle breeding unexpectedly required workers, and the more, the better! And to pocket the neighbors' pastures, and to look after the cattle and preserve the earned property from rivals - hands are needed all around. The more offspring and workers, the more livestock, the more stable and reliable the system, the more noble the ancestor! Consequently, the need arose for a large family and, at the same time, the question of feeding it arose.
Yes, fried and baked meat is very tasty, moreover, such dishes continue to be festive for the majority of the population of our planet to this day. But, alas, this method of eating meat is not economical. After all, if you cut up a sheep for these gobblers even every day, they will eat everything and scatter the bones around to the delight of the dogs. Moreover, everyone strives to hide a piece of meat or, even worse, having snatched a larger piece, is ready to move to the next cave.
And under these conditions, it was soup that became one of the most important culinary discoveries of mankind.
Yes, soup! Judge for yourself how many advantages it has over meat simply cooked over a fire.

Nutrients from the meat are boiled into the broth, rather than dripping and burning into the fire; all nutrients are digested from bones, cartilage and veins; You can cook and eat anything, everything that was previously simply thrown away. Therefore, the same carcass can feed more workers. This time.
You can add to the soup everything that the women managed to collect during this time - mushrooms, roots, berries, fruits and any cereals or beans. Consequently, labor resources are more fully utilized. That's two.
The soup is prepared in the same place and, in order to eat it, everyone will have to come to the leader of the clan every day. Consequently, family relationships are strengthened. That's three.
There is no better way to establish proper hierarchical relationships than during meals. A spoon to the forehead of the one who climbed into the pot before daddy, in other words! That's four.
The soup is always ready, those who come home from work won’t have to wait long - the pot is on the table, or the plate is served - that’s all the worries! Consequently, scandals and riots of hungry men, so familiar to young and inexperienced housewives, are excluded. It's five.

In a word, soup turned out to be not just a way of preparing food, but was a surefire way to create a large and well-organized family.
Do you think everything has changed today? Nothing like that! Look around - happy and strong are those families where they often cook soup! And since its invention, no one has yet come up with anything more economical and reliable - all the advantages of the soup remain in force today.

General rules
Just making soup is not enough. It must be cooked correctly and tasty. In fact, we are not faced with two different tasks - correctly separately and tasty separately, but one, because if the soup is cooked correctly, then it will inevitably turn out tasty!
Look, everything is very simple here.
First, you need to correctly select the main ingredients. Because meat that is tasty for frying (for example, tenderloin) in soup will turn out to be not a little tastier than brisket or shank - parts of the carcass that are of little use for quick frying, and will give practically no gain. And vice versa - almost any trimmings, films, veins, cartilage and bones will saturate the soup broth and make it tastier, more aromatic and more nutritious.
Secondly, it is very easy to adjust and improve the taste of the broth by adding various roots, herbs and spices. Well, you know how much the simplest onion, carrot, celery or bay leaf with peppercorns improves the taste of the broth? Yes, all of the above can simply be put into boiling water, boiled, and you will get a wonderful, tasty preparation, on the basis of which you can already cook dozens of soups that are not inferior in taste to meat ones!
Thirdly, you need to think carefully about how and when to add the remaining ingredients to the soup you are preparing. Everything is very simple here! Meat usually takes quite a long time to cook, but the cooking time for other ingredients varies. So you need to put the ingredients into the soup at such a time that their readiness time coincides! Well, you should take into account the possibilities of cutting - finely chopped products will always cook faster than those cut into large pieces.
Fourthly, the possibility of preliminary preparation of products should be used. If the beans take a long time to cook, you can always soak them - this makes them much more convenient for cooking. If, as a result of frying, some products acquire a brighter and more pleasant taste, then this can be used! What has an unpleasant bitterness can perhaps be corrected by soaking and washing; what is tough can be cut, crushed or crushed.
Well, fifthly, while the soup is on the stove, its taste can almost always be corrected. After all, you can try the soup as much as you like, and I, for example, don’t understand how people get their soup either under-salted or over-peppered! Add salt and seasonings gradually and constantly testing the result - what could be simpler?

Bozbashi near Shah Hussein
We just talked about how difficult it is to create a good family without a bowl of soup. What about the restaurant? Do you think a restaurant has a right to exist if it doesn't serve good soup?
I don't think so. And Shah-Husein, one of the best chefs of modern Baku, does not think so. I'm glad that our opinion on this issue coincides!

Parcha-Bozbash
Chop the brisket, shoulder, and neck into large pieces. Wash, because this time we will not remove the film that covers the meat, and even if there are small bones or chips from the chopping block, they have no place in the soup. If you cannot wash away the blood clots that may be on the neck, then it is better to simply cut them off, leaving only clean, good meat.
Place the prepared meat in cold water - you should take three, three and a half liters of water per kilogram of meat. The amount of water may vary depending on the shape and size of the pan in which you are going to cook, and also on the amount of soup planned. After all, in order to get a good, clean and transparent broth, you will have to skim off the foam, and it will boil over. Therefore, if the pan is wide, and you are cooking a little, then take a little more water, and if the pan is rather high, and you are boiling a large amount of meat at once, then it is better to take a little less water, because in this case you will simply have less boil over!

What you should always remember is that you cannot add water to the broth if there is not much of it or it is too thick. This significantly spoils the taste of the broth. It is better not to correct such a mistake today, but to take it into account during the next cooking.
Since yesterday, about 75 grams of dry chickpeas should have been soaked per kilogram of meat. In Azerbaijan, and in many other neighboring countries, these peas are mainly used, and they are always soaked in advance. If you have hard water, you can use a little tea soda at the last stage of soaking, but be sure to rinse the peas after soaking.
If the peas are young, from this harvest year and not too dry, then perhaps they will have time to cook along with the meat after all the foam has been removed from the broth. But here you need to take into account how mature the meat you are cooking. After all, young meat will be ready in an hour, and more mature meat can take two, two and a half hours to cook! You cannot overcook meat or undercook peas - all products in the finished soup must be in the best condition!
So the onion should be completely ready by the time the soup is served. Yes, in the European tradition, onions are most often added to broths whole and at the very beginning of cooking soups. But in Azerbaijan, in Central Asia, onions for adding to soups are often cut quite finely and placed so that they have time to boil completely. So Shah-Huseyn puts onions much earlier than he puts potatoes in the soup, although many in Azerbaijan put onions and potatoes at the same time.
But saffron, or rather its infusion, which I would add to the soup almost at the very end in order to convey its aroma and taste to the eaters, Shah-Husein adds much in advance - in order to color not only the broth, but so that the meat is saturated with saffron and becomes even tastier!
A small handful of cherry plum goes into the pan after the saffron and of all the ingredients, only potatoes remain, which will be added to the brocade-bozbash about twenty minutes before the soup is ready.

Do you think it would be good to serve this soup with black pepper and fresh, finely chopped herbs? Uh, no, wait! In Azerbaijan, soups are served with sumac and dry, finely ground mint. Try this too, try crumbling some churek or lavash into the bowl of soup, sprinkle with the suggested seasonings and you will understand what Azerbaijan smells like and what it tastes like!

Kufta-Bozbash
Yes, everything is almost exactly the same in this wonderful soup from Shah-Husein, as in Parcha-Bozbash, only the broth is cooked from the bones, and all the meat is sent to the chopping block. For half a kilo of meat, two hundred grams of onions and two hundred grams of fat tail fat. Do you think it will be greasy? I assure you - not at all! After all, rice or boiled and crushed peas will also be added to the minced meat, and in general - don’t be afraid of anything, trust the experience of two men. Shah-Husein and I are a hundred and twenty years old between us - who else should you listen to?
The meat for minced meat at Kufta-Bozbash is taken from what we have designated as minced meat of the second category. These are cutlets or lula kebab - fry once or twice and you’re done. And the Kufta will cook for a long time, all the veins, all the films will boil and make these huge meatballs fragrant and juicy.

The rice to be added to the minced meat should be starchy, round or medium grain, and in no case steamed. It is laid either raw or blanched for two to three minutes.
Well, look, we minced the minced meat, added onions, lard and rice to it, salted it, peppered it, mixed everything properly so that the finished meatballs did not fall apart during cooking, no eggs - good minced meat should hold itself within its limits and began to sculpt the Kufta .
We wet our hands in hot water, let the broth boil vigorously, and roll the minced meat into balls of 150-180 grams. Use your finger to make a hole inside the ball and put in a couple of dried alcha berries - oh, what a pleasant sourness it will give to the minced meat from the inside! Once again we rolled the meatballs in our hands and put them straight into the broth. There is no need to put it on the table, it will sag under its own weight and become flat on one side, why do we need this? Let it be nice and round - the vigorously boiling broth will not allow the meatballs to settle to the bottom, but when all the meatballs are formed and lowered into the broth, and their surface has time to stick and become a little hard, then the heat can be reduced and let Bozbash continue to cook for another hour .

The remaining alcha, peas, saffron, potatoes - all this should be added in the same way as described in the previous recipe, there is nothing complicated here, and you already know how to serve the finished soup! So - good luck to you and go to the kitchen!

Bozbash at my home - yesterday and today
Would it be surprising for you if I told you that in our home bozbash was prepared differently from the way Shah-Husein cooks? Well, look, we lived in different places, we had other products available, and each family has its own culinary history and its own gastronomic traditions.

Kourma-Bozbash
Judge for yourself: if kourma is a traditional food for most Turkic peoples, then is the appearance of bozbash from kourma in a single Azerbaijani family justified? Yes, of course, how justified!
But, since I found our kitchen in an era when everyone already had refrigerators, we did not prepare Kourma-Bozbash from the kourma itself, but simply fried the meat before starting to prepare the soup.
Everything is very simple: they took large pieces of meat, fried them in oil or rendered lard, added finely chopped onions, brought everything to red color and added water.
They cooked for the allotted time, depending on what kind of meat they were cooking from this time, and then they added a pod or two of fresh whole pepper and tomatoes, because in our area there was no such dried cherry plum as in Azerbaijan, and a sour note is required in such soups .
After the tomatoes had been boiled for some time, pre-boiled peas were sent into the cauldron, and in due time, potatoes.
That's the whole bozbash - everything is very, very simple. Well, we served it with ordinary greens, but we ate it, as a rule, by crumbling the bread into a plate of soup.

Khom-Bozbash
But not everyone is happy with simplicity! Very often, restaurant chefs seem to deliberately complicate something that can be prepared very simply. It’s understandable - a restaurant chef wants to show off his class and show off! You, too, rode a bicycle as a child, showing recklessness and, riding your bike past girls, kept your arms crossed over your chest in an ostentatious gesture? It’s exactly the same with those chefs - where you can get from point A to point B simply by turning the pedals and steering the steering wheel as expected, they perform some numbers, somersaults and jumps on the spot - solely to demonstrate their class.
But sometimes people suddenly also... start performing numbers. Only people usually manage to not only complicate the cooking process, but also significantly improve its result!
For example, Bozbash is prepared not as I just described, but by first poaching the meat. To do this, place the meat in a wide saucepan (or a fairly deep frying pan), preferably in one layer, and add water so that it barely covers the meat. And if it doesn’t cover somewhere, it’s okay, because the meat will still be simmered over very low heat, under the lid, and what is not covered with water will still be steamed.
They simmer for quite a long time, even despite the fact that usually both ribs and loin are used for Khom-Bozbash - that is, quite good meat that is ready to eat even after a short frying. But what’s surprising is that if you simmer the meat with careful heating, avoiding strong boiling, you can extend its cooking time without significantly deteriorating its quality!
I’ll get ahead a little and tell you how I now prepare Khom-Bozbash at the poaching stage. I don't put it in a saucepan, but in a slow cooker - a special device that allows you to cook food at low temperatures. If I didn’t have a slow cooker, I would put the stewpan with meat in the oven, preheated to 120-130C or in a water bath, and leave it like that for several hours.
Just this - in the slow cooker I put potatoes under the meat, which I then plan to use in Bozbash. Potatoes that have been left under the meat at a relatively low temperature for several hours sound wonderful in the finished dish, let me tell you that!

So, then I do the same as everyone else. I fry the finished poached meat in rendered fat in a frying pan - I just give the meat some color. I transfer the meat into a pan with water, into which I filter the broth remaining after poaching. And after the meat, onions, a little carrots are put into the frying pan, followed by bell peppers and either tomatoes or, depending on the season, tomato paste.

It must be borne in mind that both tomatoes, after evaporating some of the moisture from them, and tomato paste have a tendency to burn, so the contents of the frying pan must be constantly stirred, and closer to the end of the process, add boiling water. After the boiling water dissolves what has managed to stick to the frying pan from the meat and vegetables, transfer all the contents into the pan, add pre-boiled peas, quince, cut into slices, add salt, correct the excess acid with sugar and continue cooking for ten minutes.
After about twenty minutes, when foam stops forming on the surface of the pan, add the potatoes to the pan, let them warm up, check the salt again and serve – separately the meat, quince and potatoes and the soup separately.

Bozbash, the recipe for which is most widespread in the Caucasus, is a seasoning soup and is served as a hot dish for lunch. Lovers of spicy, rich compositions will appreciate the savory dishes of Azerbaijani cuisine.

Bozbash soup

Those who do not yet know how to prepare bozbash should first familiarize themselves with the main points accompanying each recipe:

1. The dish is prepared using lamb or other meat. It is preferable to choose meat on the bone.
2. Turkish peas, which are required in the soup, are pre-soaked for several hours.
3. Chickpeas can be replaced with regular chopped chickpeas, and potatoes with chestnuts, which are now used less and less, but were components of an authentic dish.
4. Other vegetable ingredients and seasonings are optional, and their composition may vary depending on the recipe and availability.

Kufta-bozbash

Kufta-bozbash in Azerbaijani style is prepared with large multi-component ones stuffed with cherry plums (dried apricots, prunes) with the addition of dry herbs and spices. The food turns out thick, rich, aromatic and very nutritious. One plate of this hot dish can easily replace both the first and second dishes at lunch. 4 servings can be cooked in two hours.

Ingredients:

• minced lamb – 900 g;
• rice – 100 g;
• dried or fresh cherry plum (dried apricots, prunes) – 8 pcs.;
• dried basil – 3-4 tbsp. spoons;
• turmeric – 2 teaspoons;
• potatoes – 4 pcs.;
• onions – 250 g;
• dry chickpeas – 1 cup;
• salt, mint, dill, chili, saffron.

Preparation

1. When implementing this bozbash recipe, soaked chickpeas are boiled until soft.
2. Add prepared potato wedges and meatballs formed from minced meat mixed with rice, turmeric, basil and half a sliced ​​onion, into which steamed dry or fresh cherry plum is placed inside.
3. Boil the dish for 20 minutes.
4. Add fried onions, season to taste with mint, chili pepper, dill (fresh or dried), saffron and let it brew.

Bozbash - beef recipe

If you belong to the category of consumers who are skeptical about lamb meat, prepare a delicious beef bozbash. In this case, the meat is cut into large pieces and pre-fried in fat until golden brown, which gives the hot dish a special richness and a beautiful hue. In 2 hours, a delicious dish for 6 people will be on your table.

Ingredients:

• beef – 500 g;
• chickpeas – 100 g;
• butter – 30 g;
• tomatoes – 300 g;
• turmeric – 1 teaspoon;
• potatoes – 8 pcs.;
• onion – 250 g;
• seasonings, dried mint.

Preparation

1. Pour hot water over fried beef slices, add soaked chickpeas, and cook until soft.
2. Add peeled and chopped potatoes, season the dish to taste, and cook for 15 minutes.
3. Add fried onions with grated tomatoes and heat a little more.
4. The bozbash dish is served, flavored with dried mint.

Bozbash – lamb recipe

Azerbaijani bozbash, the recipe for which you will learn further, is as close as possible to the authentic version. To decorate it, lamb on the bone is used, which can be boiled in a whole piece or cut into portions. Peas are boiled separately, peeled and added to the dish at the final stage of cooking. To feed five eaters you need to spend two hours cooking.

Ingredients:

• lamb – 700 g;
• chickpeas – 100 g;
• cherry plum or plum – 200 g;
• turmeric – 1 teaspoon;
• potatoes – 6 pcs.;
• onion – 250 g;
• butter – 40 g;
• saffron, turmeric, herbs, salt.

Preparation

1. Peeled and chopped potatoes, chopped cherry plums or plums are added to the boiled broth with lamb, and the dish is seasoned to taste.
2. Sauté the sliced ​​onions in oil and add them to the container together with the prepared chickpeas.
3. Warm up the lamb bozbash for a couple more minutes and let it brew a little.

Chicken bozbash - recipe

From the recommendations below you will learn how to cook bozbash from chicken. This is one of the many varieties of Caucasian food, characterized by a lighter, dietary taste. There are variations without adding peas, which are replaced with an additional portion of potatoes or other vegetables, such as bell peppers. In an hour you can prepare 4 servings of soup.

Ingredients:

• chicken – 400 g;
• canned tomatoes – 200 g;
• butter – 30 g;
• bell peppers – 150 g;
• turmeric – 1 teaspoon;
• potatoes – 6 pcs.;
• onion – 200 g;
• spices and herbs.

Preparation

1. The chicken is divided into pieces and boiled until soft.
2. Add chopped potatoes and bell pepper strips and cook for ten minutes.
3. Add fried onions, grated tomatoes, seasonings, cook chicken bozbash for another five minutes, throw in finely chopped greens.
4. Let the soup sit for 15 minutes before serving.

Pork bozbash

Read more about how to cook pork bozbash. This type of meat is not used as often as, say, beef or lamb. In this case, the appropriate spices, such as sumac, saffron, basil and thyme, and fresh cilantro, give the food a Caucasian flavor. To feed six eaters at lunch, spend a couple of hours on the process.

Ingredients:

• pork on the bone – 500 g;
• tomatoes – 200 g;
• vegetable fat – 30 ml;
• chickpeas – 120 g;
• potatoes – 8 pcs.;
• onion – 200 g;
• seasonings, herbs.

Preparation

1. Boil soaked chickpeas and pieces of pork on the bone until soft.
2. Add potato wedges, and after ten minutes of boiling, add the grated tomato mass.
3. Season the dish with seasonings, add fried onions, heat it a little more and let it brew.

Bozbash in a slow cooker

Bozbash soup, the recipe for which is given below, can be made using a multi-cooker. A modern assistant will turn the process of creating hot food into a real pleasure, and will also allow you to get the most rich taste and aroma of Caucasian food. To create four servings it will take 80 minutes, of which you will spend only 10, and the rest of the time the device will cook on its own.