Bozbash is a national dish of Caucasian cuisine. There are many recipes for this dish, but all of them are united by thickness, good meat for broth and spiciness. Apples or prunes are traditionally added to bozbash in Yerevan, and sometimes both. This thick soup has every chance of becoming a favorite dish in any family. The main thing is to try!
The classic Caucasian bozbash is traditionally made from lamb. But there are similar recipes for this soup with pork or beef. The cooking technology of this dish does not change in any way, but since beef is not as fatty meat as lamb, bozbash turns out to be less fatty, but still retains its individuality.
You will need:
1) Lamb or beef - 0.75 kg
2) Peas - 0.5 cups
3) Tomato puree - 2 tablespoons
4) Bow - 1 head
5) Sour apple - 1 pc
6) Prunes - 100 gr
7) Cilantro - 70 gr
8) Pepper, salt, garlic - to taste
Preparation:
1) Wash the meat, put in a saucepan with cold water and cook for 1.5-2 hours, periodically removing the resulting foam. Then cut the finished lamb into small pieces. Chop the onion finely. Place the meat and onions in a preheated skillet and sauté for a few minutes.
2) Rinse the peas and cook in the broth until tender. After it is cooked, put the fried meat and onions in a saucepan. Add two tablespoons of tomato puree.
3) Finely chop the sour apple and prunes into strips. Put in soup.
4) Cook for another 10 minutes, then add spices and herbs. Garlic is best overheated, then it will fully reveal its taste and aroma in the soup. Cook for another 5 minutes and remove from heat. Let the dish steep before serving. Bozbash is ready. Bon Appetit!
Helpful advice
It is best to soak peas in cold water beforehand. You can do it a few hours before cooking, but ideally you should leave it to soak overnight. Then it will cook very quickly.
