Bozbash is a common Caucasian dish that has long won love not only among southern peoples, but also in European countries. There are several varieties of this meat soup; in each region of the Caucasus, the main recipe is changed in its own way, including additional components. Bozbash soup is unusually fragrant and tasty, try to cook this dish, and soon it will take pride of place on your table.
It is necessary
- - 500 g - lamb
- - 1 glass - peas (ideally - chickpeas)
- - 500 g - potatoes
- - 2 pcs. - bulb onions
- - 2 pcs. - apples
- - 2 tbsp. spoons - ketchup or tomato paste
- - 100 g - butter or vegetable oil
- - spices - basil, parsley, cilantro, black peppercorns
Instructions
Step 1
Rinse the lamb well and cut into pieces of about 30 grams. Place in a saucepan and cover with water so that it slightly covers the meat. Season with salt, cover the pot and cook over low heat until tender.
Step 2
Sort the peas and rinse, transfer to a separate saucepan. Pour 3 glasses of cold water and cook over low heat for one and a half to two hours.
Step 3
Fry chunks of cooled lamb in oil on all sides, remove the seeds and transfer to the broth to the peas. Add the strained broth in which the meat was cooked.
Step 4
Chop the onion and fry in oil until golden brown. Cut the potatoes and apples into cubes.
Step 5
Put onion, potatoes and apples in the broth, add ketchup or tomato puree, peppercorns, salt and simmer for about 25 minutes under a closed lid over low heat. Five minutes before the end of cooking, add parsley, basil and cilantro. If you wish, you can put greens in a plate, in a ready-made dish.
