Bozbash is a fatty mutton soup, a favorite dish of adherents of Caucasian cuisine. Easy to prepare, this dish is great as a first course for any lunch or dinner. There are many interpretations of the classic bozbash recipe.
The classic bozbash is made from the head of a ram, and chickpeas and chestnuts are integral elements. Accordingly, some ingredients are replaced with more affordable ones, and there are a great many recipes for making bozbash: summer and winter, Yerevan, Sisian, Shusha new and Shusha old. Many recipes contain chickpeas, which must be soaked in clean water in advance, preferably in the evening, otherwise the peas will remain tough and not boil. Bozbash is a rather fatty dish, but in pork soup, for example, there is still more fat.
Lamb bozbash
To make a spicy, rich bozbash, take:
- lamb - 500 grams;
- potatoes - 500 grams;
- chickpeas - 100 grams;
- onions - 100 grams;
- paprika - 100 grams;
- ghee to taste;
- greens to taste;
- salt to taste.
First you need to rinse the meat, cut it into large pieces (about 7 grams each), put in a saucepan and cover with cold water, then add the chickpeas and put on fire. After an hour and a half, you need to add peeled and sliced potatoes to the pan, then pre-chopped and sautéed onions and tomatoes. Hot peppers must be fried whole and added to the soup along with herbs and spices. Cook the soup for about half an hour over low heat.
Beef bozbash
Ingredients:
- beef - 500 grams;
- Bean pods - 250 grams;
- onions - 2-3 pcs.;
- ghee - 2 tablespoons;
- eggplants - 2 pcs.;
- hot peppers - 2 pcs.;
- tomatoes - 5 pcs.;
- potatoes - 7 pcs.;
- parsley - to taste;
- cilantro - to taste;
- basil - to taste;
- dill - to taste;
- salt - to taste;
- black pepper - to taste;
- garlic - to taste.
First, you need to chop the meat into small pieces. In a large saucepan, place meat, peppers, onions, cut into half rings. Pour everything with cold water, put on the stove and cook for an hour on low heat.
The potatoes must be washed, peeled, cut into 4 pieces and placed in a saucepan with broth. Then you should take the tomatoes, scald them with boiling water to remove the skin, and rub the pulp through a sieve.
Next, you need to cut the eggplants into small pieces, salt them and fry them together with pepper pods and chopped green beans. Put the mixture in the soup, bring to a boil and, after removing the pan from the heat, add chopped dill, cilantro, parsley, some basil and a couple of crushed garlic cloves. The finished dish should be infused for about 20 minutes.
