Delicious, fragrant, hearty Caucasian soup - Yerevan bozbash. Overeating! Hurry up to replenish your culinary piggy bank with a cool recipe for Caucasian cuisine.
Bozbash is a popular thick soup among the peoples of the Caucasus. Each region has its own recipe for cooking. But the following things unite them: good meat for broth, density, sharpness and amazing aromas. It is customary to add sour apples or prunes to bozbash in Yerevan, and more often both. Armenian bozbash is usually boiled with lamb. Pork is also used, but less frequently.
The main thing is that the meat is fresh, not too fatty, because after cooking it is traditionally cut into pieces, fried in oil with onions and put back into the soup. Let's cook?
What you need for the Yerevan bozbash
List of ingredients:
Bright, hearty and fragrant Armenian bozbash soup / Photobank Lori
- 0.75 kg of lamb or pork;
- 150 g of onion;
- 0.5 cups of peas;
- 2.5 st. l. ghee;
- 2 sour small apples;
- 1-2 tbsp. l. tomato puree (preferably homemade);
- 100 g small prunes;
- 70 g fresh or dried cilantro;
- ground pepper and garlic to taste;
- salt.
Armenian bozbash soup recipe
Bozbash has a chance to become a favorite dish even in a family that is far from the traditions of the Caucasian and, in particular, Armenian cuisine. The main thing is to try!
- Dip the meat in a saucepan with cold water, cook the broth for 1.5-2 hours. Be sure to remove the foam. Then remove the cooked lamb from the pan and chop into small pieces. Cut the onion into cubes. Fry both the meat and the onion in melted butter (you can also take mutton fat) - about 5-6 minutes.
- Soak the peas in ice water beforehand. Best done overnight. Then rinse and throw into the broth after the lamb is extracted. Soaked peas will cook pretty quickly. Then put the meat with onions into the bozbash. Stir in the tomato puree.
- Then add sour apples, chopped into thin strips. The skin will need to be cut off. Put in the soup and prunes, also cut into small strips.
- Let the soup boil for 10 minutes, add spices and spices. Garlic must be crushed together with cilantro, so that the finished Yerevan bozbash acquires the very aroma, bright and spicy. After adding spices, cook for another 5-6 minutes. Infuse the dish before serving. Enjoy your meal!
Since bozbash is a dish of Caucasian cuisine, varieties of this soup can be found not only in Yerevan, but also in Baku. As an alternative to you bozbash in Azerbaijani. What is called, find 10 differences!
Bozbash is a Caucasian soup recipe. It is a national first course based on lamb broth seasoned with various vegetables. Bozbash soup has taken its own individual niche in world culinary 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 potatoes that are familiar to us.
Lamb bozbash is primarily distributed in countries such as Armenia and Azerbaijan. Moreover, historians have come to the conclusion that it is Armenia that is the historical homeland of the soup recipe. But such varieties as kyufta-bozbash and brocade-bozbash are truly Azerbaijani dishes. This soup is also prepared in Uzbekistan.
There are many varieties of bozbash, depending on the region and the taste preferences of each hostess.
AZERBAIJANIAN BEEF BOZBASH
Products:
1. Beef - 400 gr
2. Onion - 1 pc;
3. Chickpeas (Turkish peas) - 100 gr
4. Tomatoes in their own juice - 280 gr
5. Butter - 20 gr
6. Potatoes - 8 pcs
7. Curry - 1 teaspoon
8. Water - 2 l
9. Ground black pepper - to taste.
How to cook Azerbaijani beef bozbash:
Soak the chickpeas in water and leave overnight.
Cut the onion into cubes. Heat the butter in a saucepan and fry the onion in it until golden brown.
Then add the tomatoes and simmer until some of the liquid has evaporated.
Add beef to the pan, fry until the color changes.
Then add washed chickpeas. Pour the contents with water, bring to a boil. Then add salt, pepper and curry. Cook until meat and chickpeas are tender.
Peel potatoes and cut in half lengthwise. It is better to take potatoes of the average size.
Place potatoes in a saucepan and cook until tender. Let the soup brew for 30 minutes.
Serve the soup sprinkled with fresh parsley.
Enjoy your meal!
SOUP BOZBASH UZBEK
The main difference between Uzbek and Caucasian soups in general is their richness and large cuts of vegetables. It turns out tasty, satisfying, rich!
Products:
1. Meat with bones (preferably lamb) - 1 kg.
2. Potato
3. Carrot
4. Tomatoes - 3 pcs.
5. Red chili pepper - 1/2 pc.
6. Salt, pepper, bay leaf, onion, garlic
How to make Bozbash Soup:
We cook broth from meat.
We cook the broth like this: after it boils, we throw an onion into it, cut in half; two carrots, cut into 4-5 cm sticks, three cloves of garlic.
After about half an hour, add bay leaf and ground pepper to the broth.
While the broth is being prepared, peel and cut the potatoes into 4-5 medium potatoes.
Potatoes need to be cut into large pieces.
Now cut the carrots and chili peppers.
After the broth is ready, strain it, chop the meat coarsely, add the chopped vegetables and put it back on the stove.
As soon as the soup starts to boil, salt it. Ten minutes before readiness, add coarsely chopped tomatoes to the pan. That's it, the soup is ready.
Sprinkle with chopped herbs and serve.
BOZBASH SOUP WITH EGGLANTS
Products:
1. Lamb or pork ribs - 0.5-0.7 kg
2. Sweet pepper (different colors) - 4-5 pcs.
3. Onion - 3 pcs.
4. Eggplant - 2-3 pcs.
5. Tomatoes - 1 kg
6. Potatoes - 4 pcs.
7. Garlic - 0.5 heads
8. Sunflower oil - 100 ml
9. Salt, black pepper, bay leaf - to taste
10. Fresh herbs (cilantro, dill, basil) - to taste
11. Red hot pepper - optional
Bozbash soup recipe:
Heat vegetable oil in a frying pan. Rinse the ribs, cut into portions. Fry over medium heat until golden brown, salt and add spices, such as ground black pepper and suneli hops.
Transfer the fried ribs to the pan along with the allocated juice and oil. Put 2-3 bay leaves, a few peas of black allspice in a saucepan.
Peel the onion, cut into half rings.
Peel the sweet peppers from the seeds, cut into fairly large pieces.
Fry the chopped onion and sweet pepper in a pan with some vegetable oil (about 5 minutes).
While the vegetables are roasting, there is time to prepare the eggplant for roasting. They must be cut into large pieces (without peeling or soaking), and add to the pan with vegetables. Saute vegetables, stirring occasionally, until golden brown. Remember that they need to be fried, not stewed!
Transfer the eggplants, bell peppers and onions to the pan with the ribs.
Add a little more oil to the pan and fry the potatoes in it, cut into medium sticks. Fry the potatoes almost until ready for 10-15 minutes, salt at the end, and send it to the meat and previously fried vegetables.
Grate the tomatoes or chop in a blender, pour the tomato juice into a saucepan, add salt and sugar to taste. At this stage, you need to decide on the thickness of your soup. If you like thicker soups, add a glass of water to the tomato juice; if you don’t like soups that are too thick, vary the amount of added liquid at your discretion.
Bring tomato juice to a boil. Taste the soup for salt, add salt if necessary or add sugar to taste. Put the pan on a minimum fire, simmer the bozbash on the stove for 20-30 minutes.
At the end of cooking, add chopped garlic to the soup.
Add chopped greens.
Let the soup brew for a few minutes and can be poured into bowls.
Bozbash soup is ready!
This dish has an interesting name - a gray head! Yes, yes, this is how the word "bozbash" is translated from the Azerbaijani language: "boz" - gray, "bash" - head. The fact is that in its original form, bozbash was prepared without the addition of saffron, turmeric, and tomatoes, which give the dish a pleasant color. Pieces of meat were boiled in a large amount of liquid with the addition of chickpeas, chestnuts, and also sour, or sweet and sour fruits, most often unripe, hard: alchi, quince, and so on. It turned out thick, hearty, gray soup - bozbash. Later, saffron, turmeric or tomato were added to the soup to give the dish a more appetizing color and appearance.
There are many varieties of bozbash. Depending on the season, region, local taste preferences, the ingredients added to meat soup can be different: green string beans, spicy herbs and herbs, sumac seasoning, various roots, fresh or dried sour, sweet and sour vegetables and fruits, etc. e. Only the technology of cooking the dish is unchanged: pieces of meat (lamb, beef, chicken) are boiled in liquid until fully cooked with additional vegetables and fruits added - usually onions, potatoes (or chestnuts) and an indispensable ingredient of bozbash - chickpeas. Chickpeas must be soaked in the evening, and in the morning, drain the water in which the peas were soaked, add water and cook until tender.
For bozbash, it is better to take pieces of brisket, shoulder blade or neck. The amount of liquid needed to cook the meat, as well as the cooking time, depends on the age, freshness and quality of the product, as well as the size of the meat pieces. The younger the meat, the less time it will take to cook, and vice versa. As a rule, for 1 kg of meat I take 3 liters of water. Be sure to remove the foam, and then, after some cooking time, strain the broth. The soup should be cooked over medium heat so that the broth is clear, without turbidity. Given that not all readers of the site can get real, high-quality saffron, I put tomatoes (from a can, canned in their own juice) into the soup, which gave the dish a pleasant color, but also a light, pleasant sourness. It is for this reason that I did not put dried alum or quince pieces in the soup. The diced onion is added to the meat first. It should be completely boiled by the end of cooking. And the last thing in the soup is potatoes (or chestnuts) and boiled until cooked.
How would you cook bozbash? What do you like - chestnuts or potatoes, tomato or cherry plum, saffron or turmeric?
Azerbaijani bozbash is a traditional soup of the people of the Caucasus. Mytyty, very tasty first course can be prepared at home, joining the classic world cuisine. They say that in Azerbaijan it is served on the table as the first and second course, and then they immediately drink tea, completing the meal. The soup recipe is ancient, it has a funny name "bozbash", which translates as "gray head". And all because the dish was originally prepared without seasonings and tomatoes, which give a beautiful color.
Like most dishes with a long history, it has many variations depending on the region and annual seasons. Bozbash is cooked with lamb, this is a classic cooking option. Modern chefs use other types of meat, cooking on beef, chicken, pork.
Mandatory ingredients are chickpeas, or chickpeas, as it is also called. Always put onions, chestnuts, however, now they are replaced by potatoes. Optionally, you can add eggplant, sweet peppers, zucchini, beans, carrots, green beans, turnips. Often in recipes there are cherry plums, apples and other sweet and sour fruits and berries.
Bozbash - beef recipe with peas (step by step)
There are several recipes for a delicious first course. Azerbaijanis take Turkish peas - chickpeas for cooking. In our reality, it is easier to cook soup with ordinary peas. Keep the easiest option. However, if you decide to take chickpeas, the bozbash cooking technology will not change.
You will need:
- Water - 2 liters.
- Beef - 400 gr.
- Bulb.
- Peas or chickpeas - 100 gr.
- Butter - 20 gr.
- Tomatoes in own juice (can be replaced with a couple of fresh tomatoes) - 280 gr.
- Potato - 8 tubers.
- Curry - a teaspoon.
- Salt pepper.
Step by step recipe:
As always, soak the peas the day before, preferably overnight, so that they have time to soften well.
Chop the onion into small cubes.
Place oil in a heavy bottomed pan. When the piece is melted, send the onion slices. Fry until lightly browned.
At the same time, take care of the meat. Rinse the beef, cut into pieces, trimming the films along the way. Leave the fat layers. Do not cut too small, make medium-sized pieces, as in the photo. if you come across a bone, put it in a bozbash for fat.
Send the tomatoes from the jar to the fried onions (or dice fresh tomatoes). Wait until half of the liquid has evaporated, put the meat.
Attention! It is permissible to replace tomatoes with ordinary tomato paste. Put it to the onion, slightly diluted with water.
Do not leave the stove, stir the contents of the pan. Soon the pieces will begin to change color. Pour in the peas.
Pour water, salt, flavor the soup with pepper and curry. Wait until it boils, reduce the power of the fire to a minimum. Close the pot with a lid. Simmer until the meat and peas are cooked until fully cooked.
Peel the potato tubers, cut into washers as in the photo (in semicircles if the tubers are large). If you like thick soup, take the amount indicated in the recipe, but you can reduce by a couple of pieces.
When the beef and peas are cooked, add the potatoes. After boiling, cook until the potatoes are cooked. After let it boil strongly, turn off the burner. Without opening the lid, let the bozbash brew for 10 minutes.
Classic Azerbaijani bozbash kufta with lamb and chickpeas
In the Caucasus, soup is often made from lamb, like many other traditional dishes. Try this option, perhaps it will become your favorite. As a rule, they cook in a large cauldron. If you don't have that luxury, do it in a heavy bottomed pot.
Take:
- Water - 3 liters.
- Lamb meat - 500 gr.
- Chestnuts - 100 gr.
- Chickpeas - 150 gr.
- Fat tail fat - 100 gr.
- Onions - 2 heads.
- Potato - 2 pcs.
- A tomato.
- Green apple.
- Cherry plum - 2 pcs.
- Bitter pepper - pod.
- Turmeric - 1/2 small spoon.
- Basil, cilantro, mint, dried barberry - 1/3 of a small spoon each.
- Salt.
How to cook:
- Prepare chickpeas ahead of time. Fill with cold water, leave for 4-5 hours.
- Finely chop the fat, throw into the cauldron. Melt over high heat.
- Rinse the lamb, cut off all the excess, crumble into small cubes, send to fry to the fat.
- Peel the onion heads, chop into half rings. When the meat in the cauldron is reddened, add the onion and chickpeas that have swollen by that time.
- Boil water separately, pour into a cauldron. Wait for the contents to boil, cook over low heat for about an hour.
- In parallel, slightly cut the chestnuts. Place on a dry skillet. Bake until they start to crack. Then cool them a little, clean them, and send them to the cauldron.
- Divide the apples into halves, hit the middle part. Peel and shred the potato tubers. Remove the skin and pit from the cherry plum. Cut the tomatoes into small cubes.
- After an hour of boiling the bozbash, put the potato straws into the pan. Let it boil, cook for 5 minutes. Add tomatoes, cherry plum and apples.
- Boil for 5 more minutes. Tie a thread to the stalk of a bitter pod, throw it into a cauldron, boil for five minutes and pull it out by the thread.
- Chop the greens, send to cook. Next put dried turmeric and barberry. Salt the dish.
- Cover with a lid, then cook the soup on the smallest fire. Switch off the burner. Without opening the lid, let the first dish brew for 10-15 minutes.
How to cook pork bozbash with tomatoes
Take:
- Water - 3 liters.
- Pork - 500 gr.
- Chickpeas - 200 gr.
- Tomatoes - 3 pcs.
- Potato - 3 tubers.
- Bulb.
- Eggplant - 2 pcs.
- Red hot pepper, turmeric, basil, dill, parsley, salt.
How to cook:
- Soak the washed chickpeas, leave to swell for 4-5 hours.
- Cut pork meat into medium pieces, put in a saucepan, add chickpeas. Put on the stove, fill with water and let it boil.
- Cook over low heat for an hour and a half. When the meat with peas is ready, proceed to the next steps.
- Cut the potatoes into rounds, chop the onion into half rings. Send to the pan with the meat.
- Peel the eggplant, cut into cubes, put to boil.
- Cut the tomatoes, send next. Boil vegetables for 20 minutes.
- Chop the greens, add to the bozbash. Salt, add seasonings. Cook for another five minutes, then turn off the gas and keep the soup covered for another 10 minutes.
Video recipe for delicious Azerbaijani bozbash
If you are not sure of your culinary abilities, watch the video and act as the author tells. The result will please you, bozbash will be rich and amazingly tasty. Enjoy your meal!
Bozbash is an Azerbaijani dressing soup, translated as "gray head". Bozbash is cooked in meat or chicken broth with the obligatory addition of chickpeas, which should be soaked in the evening if you need soup for dinner the next day. There are many varieties of bozbash, depending on the region and the taste preferences of each hostess. Today I offer you a variation of beef bozbash.
To prepare bozbash, we need beef, tomatoes in their own juice, onions, butter, curry, ground black pepper, salt, potatoes and chickpeas. I used the beef in half, the flesh and the ribs.
Soak the chickpeas in water and leave overnight.
Cut the onion into cubes. Heat the butter in a saucepan and fry the onion in it until golden brown.
Then add the tomatoes and simmer until some of the liquid has evaporated.
Add beef to the pan, fry until the color changes.
Then add washed chickpeas. Pour the contents with water, bring to a boil. Then add salt, pepper and curry. Cook until meat and chickpeas are tender.
Peel potatoes and cut in half lengthwise. It is better to take potatoes of the average size.
Place potatoes in a saucepan and cook until tender. Let the soup brew for 30 minutes.
Serve the soup sprinkled with fresh parsley.
Enjoy your meal!
