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 light 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.

Bozbash is a soup recipe from Caucasian cuisine. It is a national first course based on lamb broth, seasoned with various vegetables. Bozbash soup has found its own niche in world cuisine due to the fact that its recipe includes such essential ingredients as chickpeas (chickpeas, nat) and chestnuts. The latter, in turn, are increasingly being replaced by our usual potatoes.

Depending on the territory in which the Caucasian soup is prepared and the time of year, the set of vegetables included in its composition may change. In addition to onions, the following can be added: carrots, sweet peppers, zucchini, eggplants, tomatoes, turnips. As well as fruits and dried fruits: sour apples, plums, cherry plums. The recipe for the first hot dishes of bozbash also contains such a technological nuance as preliminary frying of lamb: raw or already boiled meat.

Lamb bozbash is primarily common in countries such as Armenia and Azerbaijan. Moreover, historians have come to the conclusion that Armenia is the historical birthplace of the soup recipe. But such varieties as kyufta-bozbash and parcha-bozbash are truly Azerbaijani dishes.

Ingredients:

• Lamb meat - 500-700 grams;
• Turkish chickpeas - 100 grams;
• Carrots - 3 pcs.;
• Onions - 3 pcs.;
• Tomatoes - 3 pcs.;
• Bulgarian sweet pepper - 2 pcs.;
• Eggplants - 1 pc.;
• Potatoes - 3 pcs.;
• Hot red pepper - 1 pod;
• Quince - 2 pieces;
• Cilantro, parsley, green onions - a small bunch each;
• Spices - cumin, saffron, coriander, basil, thyme, black pepper;
• Salt - to taste;
• Drinking water - 5 liters.

How to properly prepare Azerbaijani bozbash?

This lamb soup, like many other oriental dishes, is usually cooked in a cauldron. In our reality, you can use a thick-walled cast iron pan.

Place a suitable container on the gas, pour in water and add pre-washed meat. Let the liquid boil, reduce the heat to minimum temperature, and skim off any scale that has formed. Add a teaspoon of salt and peppercorns.

Peel one carrot and onion. Add whole to broth to add flavor and flavor. Cook for one hour. At this time, prepare the remaining vegetables. Peel the onions and cut into thin rings. Wash the carrots and bell peppers, peel and chop into strips.

Remove the skin from the eggplant and chop into large cubes. Scald the tomatoes with boiling water, immerse them in cold water, remove and remove the skin. Grind into any shape. Peel the potatoes, chop coarsely, cover with cold water. Remove the core from the quince and cut into slices.

As soon as the meat is ready, turn off the gas. Remove the lamb and cut into small pieces. Let the broth cool and strain it. Reheat a clean cauldron or saucepan over high heat, pour in vegetable oil or melt the lamb fat. Place the meat there and fry until golden brown, stirring constantly. Reduce gas to medium temperature. Add onion to lamb. Cook until soft.

Add carrots. Continue stirring until the vegetables are cooked. Sprinkle with cumin and coriander, a pinch of each. Place tomatoes and bell peppers in a cauldron. Simmer the mixture of meat and vegetables for 10 minutes. Then pour the lamb broth into the mixture. Drain the water from the pre-soaked peas and transfer them to the soup. Add hot pepper and let it boil. Cook over low heat for 30 minutes.

Then add salt and add potatoes and quince. After 15 minutes, sprinkle with dried basil and saffron. Correct the acid-salt balance, not forgetting that soups such as bozbash have a sour taste. Remove from heat, cover with a lid and let steep for a while.

Look at the photo! How appetizing bozbash looks in deep soup bowls, seasoned with finely chopped herbs and thick sour cream.

Lamb soup with meatballs

Kufta-bozbash soup is an Azerbaijani pea soup cooked in lamb bone broth with lamb meatballs, onions, rice and spices. Azerbaijani bozbash is a type of soup traditional for this country. Many local chefs, when preparing this dish, add sour dried fruits to the center of the meatballs: cherry plum or plum.

Aromatic kofta-bozbash is served in soup bowls, seasoned with herbs and vegetable sauces. They eat it with fresh pita bread and drink fruit vodka.

Classic Caucasian bozbash - naturally made from lamb. In its homeland, it is prepared exclusively from this meat. But there are similar recipes for beef soup. The technology for preparing such a dish is no different from the traditional recipe. But due to the fact that beef has less calorie meat, the soup is not so fatty, while maintaining its individuality.

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 for a large family arose 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.

20 best soup recipes

2 hours 20 minutes

150 kcal

5/5 (6)

The number of servings can be changed by proportionally increasing or decreasing the amount of ingredients. In this case, the cooking time practically does not change.

Did you know?
100 g of soup, depending on preparation, contains approximately 20-25 g of protein, 10-12 g of fat, 28-32 g of carbohydrates and about 300 kcal.

Kitchen utensils needed for cooking

• 4-liter saucepan;
• cutting board;
• tablespoon and teaspoon;
• kitchen stove.

Ingredients

For cooking, I advise you to choose: meat – on the bone (for richness of the soup); peas – Turkish (chickpeas); vegetables – medium size; tomato sauce (or tomatoes) – in its own juice; pepper – in grains (grind just before cooking).

The amount of ingredients, especially spices, can be adjusted and added depending on your preferences.

Important! A few hours before starting to prepare the soup, peas (chickpeas) must be soaked in cold water. It is best to leave the chickpeas in water overnight. Before adding peas to the soup, drain the water and rinse the chickpeas. Pour the peas into the pan without water.

Step-by-step cooking process

1. Prepare the ingredients. Peel the onions and potatoes. Chop the onion into small pieces, approximately 5-7 mm. Cut the potatoes into rings, approximately 5-7 mm thick. Divide the meat into large portions, approximately 2-3 cm.
   
   
2. Melt 50 g butter in a saucepan,
   
   
   then pour the chopped onion into it, which we fry until slightly golden brown.
   
   
3. When the onion is ready, add 200 g of tomato sauce to the pan and simmer, stirring constantly, over low heat until approximately half of the tomato sauce liquid has evaporated.
   
   
4. When our frying of onions and tomato sauce is ready, add the chopped meat and bones left after trimming the meat to the pan.
   
   
   Simmer the meat, stirring occasionally, until it acquires the gray-pink (brownish) color characteristic of cooked beef.
5. When the beef changes color, pour the peas into the pan
   
   

   
   Salt, pepper, add turmeric to taste. Bring to a boil, then turn the heat on the stove to low and leave to simmer until the meat and peas are fully cooked.
   

6. When the meat and peas are cooked, add chopped potatoes to the pan and cook over low heat.
   
   
   When the potatoes are cooked, turn off the heat on the stove and let it brew for 30 minutes, after which the soup is ready.
   
   

Did you know? To speed up the process of preparing soup, vegetables and meat can be prepared not in advance, but as the soup is being prepared. For example, first we prepare only the onion, and while it is fried, we prepare the meat. We prepare the potatoes when the meat and peas are cooked. But if you still decide to prepare the ingredients in advance, after cleaning and cutting, do not forget to fill them with water so that they do not weather and oxidize.

Video recipe

You can see how to prepare the ingredients and prepare the soup in this video.

Decorating and serving soup

Before serving the soup, it is usually sprinkled with chopped parsley. You can also use dill, basil, cilantro, green onions and garlic, and other herbs as decoration.

Cooking options

Bozbash, like borscht, has many different cooking options, which depend on the region of preparation and the time of year. The classic bozbash is lamb soup, but both beef and chicken are often used.
In some regions, bozbash is not prepared as described in this recipe (meat with onions, tomatoes and chickpeas are poured with water), but first the meat broth is boiled, into which all the ingredients are gradually added.
If instead of whole pieces of meat you add meatballs to the soup, it will be kufta-bozbash. In this cooking method, the meatballs are made very large (the size of half a palm), and several pieces of dried cherry plum are placed inside the meatballs.

Bozbash also varies in composition of ingredients. In winter, they usually use tomato sauce or tomatoes in their own juice. In summer - fresh tomatoes, cherry plum, dried fruits, sour blocks. You can use chestnuts instead of potatoes. At the end of cooking, add pomegranate or lemon juice to the soup.

The calorie content of this dish is 328 kilocalories per 100 grams of product.

Ingredients

• Beef 400 g
• Onion 1 pc.
• Potatoes 8 pcs.
• Butter 20 g
• Table salt to taste
• Ground black pepper 1/2 tsp.
• Parsley to taste
• Chickpeas 100 g
• Tomatoes in their own juice 250 g

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!

KBJU and composition for the entire dish