Bozbash classic

Bozbash is a traditional dish of Caucasian cuisine, which is very popular in our latitudes, thanks to its nutritional value and richness of taste. This first course is prepared from simple and affordable ingredients; beef or lamb is often used as the base, but if you don’t like this meat, then you can cook bozbash with pork, and the taste characteristics of the dish will not be affected. The meat broth is supplemented with various vegetables and dried herbs, in particular mint.

Bozbash - classic recipe

Bozbash is a hearty and rich first dish, which is traditionally prepared using lamb, but if you don’t like the taste of this meat, you can easily replace it with beef or even poultry. But right now we will talk about the traditional cooking method.

1. 
   Bozbash can be easily prepared at home.Pour the washed lamb with water and, bringing to a boil, simmer over low heat for half an hour. Don't forget to remove the foam with a slotted spoon.
2. 
   Without wasting time, peel and chop the onions, saute until light golden brown in hot oil.
3. 
   Remove the boiled meat from the pan and divide it into small pieces. Strain the broth through a sieve with fine holes.
4. 
   Place the lamb in the fried onion, stir and fry for a couple of minutes.
5. 
   Return the broth to the burner, bring to a boil and add the peeled and randomly chopped potatoes.
6. 
   At intervals of a few minutes, add chopped sweet peppers, prunes and tomato paste to the frying pan with meat and keep on the fire for about 5 more minutes.
7. 
   Place the fried ingredients in a boiling broth and bring to a boil, season the food with aromatic herbs, ground pepper and salt - cook over moderate heat for 15-20 minutes.
8. 
   We pour the rich soup into bowls and invite the family to a meal. Bon appetit!

Azerbaijani beef bozbash soup with chickpeas

Azerbaijani beef bozbash soup with chickpeas is an incredibly tasty and aromatic first course that will pleasantly surprise you. Although the traditional recipe uses lamb, the soup with beef is no less appetizing, and chickpeas make it filling.

Cooking time – 9-10 hours

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Beef shoulder – 550 gr.
• Chickpeas – 100 gr.
• Bulbs – 2 pcs.
• Fresh tomatoes – 2 pcs.
• Canned tomatoes – 3 pcs.
• Potatoes – 5 pcs.
• Laurel leaf – 3 pcs.
• Parsley - ½ bunch.
• Ground turmeric – 1 tsp.
• Dried basil – 1 tsp.
• Salt – 1 tsp.
• Ground black pepper – 1 tsp.
• Water – 3.5 l.
• Vegetable oil – ½ tbsp.

Cooking process:

Step 1. Fill the chickpeas with cold water and leave at room temperature overnight. In the morning, place the beans in a sieve and rinse with water.

Step 2. Cut the spatula into small arbitrary slices and place in a saucepan, fill with water and send to moderate heat.

Step 3. Add laurel to the beef, bring to a boil and remove the leaves. Boil the meat for 120 minutes, getting rid of any foam that forms.

Step 4. After 90 minutes from the start of heat treatment, pour chickpeas into a heat-resistant bowl.

Step 5. At the same time, cut two types of tomatoes into small pieces, onions into half rings, and potatoes into cubes.

Step 6. Fry the onion in hot oil, add the tomatoes and heat for about 5 minutes.

Step 7. Place the roast and potatoes into the rich broth and cook until the potato cubes are soft. Season with seasonings and salt and take a sample.

Step 8. Season the soup with chopped parsley and serve. Bon appetit!

Lamb bozbash

Lamb bozbash is an original first dish that will surely surprise you and your household with its unique taste characteristics and bright aroma that will fill your home even during the cooking process. To speed up the process, we recommend soaking the peas overnight in advance.

Cooking time – 75 min.

Cooking time – 15-20 min.

Portions – 5-6.

Ingredients:

• Lamb on the bone – 1 kg.
• Potatoes – 3-4 pcs.
• Onion – 1 pc.
• Tomatoes – 3 pcs.
• Cilantro – 1 bunch.
• Dried chickpeas – ½ tbsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Before starting cooking, prepare the products. Fill the meat with water and bring to a boil, skim off the foam, add the chickpeas soaked overnight and cook for 10 minutes.

Step 2.We “free” the onion from the husk and finely chop it, throw it into the broth.

Step 3. After about 40 minutes, add the chopped potatoes and cook for another 25-30 minutes.

Step 4. Place the tomatoes in a blender bowl and blend until smooth - pour into the soup.

Step 5. Rinse the cilantro with water, shake off excess liquid and chop with a sharp knife.

Step 6. Pour the greens into the bozbash, season with salt and black pepper - let the food simmer slowly for 10 minutes, and then leave under the lid for about another 10-15 minutes.

Step 7. Cook and have fun!

Pork bozbash

Pork bozbash is a jellied soup of Caucasian cuisine that anyone can prepare. In order for the dish to become nourishing and appetizing in appearance, you should definitely add ingredients such as beans, long-grain rice and tomato paste.

Cooking time – 2 hours 30 minutes

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Pork – 600 gr.
• Beef – 200 gr.
• Carrots – 2 pcs.
• Onions – 4 pcs.
• Long grain rice – 1 tbsp.
• Beans – ½ tbsp.
• Tomato paste – 250 gr.
• Sunflower oil – 80 ml.
• Black peppercorns – 12 pcs.
• Laurel leaf – 3 pcs.
• Ground black pepper – ½ tsp.
• Potatoes – 5-6 pcs.
• Water – 3.5 l.
• Salt - to taste.

Cooking process:

Step 1. Thoroughly wash the pork pulp (400 grams) and cut it into portions.

Step 2. Throw the meat into boiling water and bring to a boil over medium heat. We remove the foam.

Step 3. Peel and rinse the vegetables.

Step 4. Place two carrots and two onions into the broth.

Step 5. First fill the beans with water and leave for 60 minutes.

Step 6. Then add the legumes to the meat and boil for 1.5-2 hours on minimal heat.

Step 7Chop the remaining onion randomly and fry in sunflower oil until golden.

Step 8. Place the onion in a fine sieve and separate the aromatic oil; we won’t need the vegetable itself.

Step 9. Dilute tomato paste in a small amount of water.

Step 10. Return the oil remaining from frying the onions to the frying pan and add tomato paste, bay leaves, black peppercorns - cook for 10-15 minutes under a closed lid.

Step 11. After the specified time, remove the leaves and peppercorns from the dressing.

Step 12. Remove the onions and carrots from the finished broth, add the peeled potatoes and boil until tender, add salt.

Step 13. Measure out the required amount of rice.

Step 14. And boil it until half cooked.

Step 15. Pass the remaining pork and beef through a meat grinder and mix with rice cereal, salt and ground pepper.

Step 16. Using wet palms, form large meatballs.

Step 17. When the potatoes become soft, add the sauce and meatballs to the broth, boil for 5 minutes and add salt if necessary.

Step 18. In each tureen we put one piece of pork, one meatball, and one potato - fill with rich broth. Bon appetit!

Bozbash without adding chickpeas

Bozbash without adding chickpeas can easily be prepared in a slow cooker; with this kind of cooking, the cook will only need to clean and cut the ingredients of the dish; modern technology will do the rest for you. And thanks to the use of butter, the taste of the finished dish will be bright and rich.

Cooking time – 1 hour 20 minutes

Cooking time – 15-20 min.

Portions – 3-4.

Ingredients:

• Chicken (small) – 1 pc.
• Potatoes – 5-6 pcs.
• Bulbs – 2 pcs.
• Tomatoes – 3 pcs.
• Tomato paste – 2 tbsp.
• Butter – 200 gr.
• Salt - to taste.
• Spices - to taste.

Cooking process:

Step 1. Heat the butter in a frying pan and saute the finely chopped onion.

Step 2: Once the onions are translucent, add the tomato paste and fresh tomato cubes.

Step 3. Warm up the roast for about 5 minutes, and then transfer it to the multicooker bowl.

Step 4. Rub the chicken with salt and your favorite seasonings - fry until golden brown on all sides in hot butter.

Step 5. Place the golden bird for frying, fill it with cold water and turn on the “Soup” program (30 minutes).

Step 6. After the time has passed, add the peeled whole potatoes into the broth and boil until the component is soft.

Step 7. Pour the hearty and appetizing bozbash into plates and taste it. Bon appetit!

Chicken bozbash

Chicken bozbash is prepared in less than an hour, and as a result we get a bright and rich first course, which, despite its satiety, does not contain many calories. You can use any parts of the bird you like to make the broth.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 6-7.

Ingredients:

• Chicken – 800 gr.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Tomatoes – 1 pc.
• Butter – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Peel and rinse the potatoes and onions, divide the meat into portions and rinse under running water.

Step 2. In a thick-walled frying pan, melt a piece of butter and fry the finely chopped onion.

Step 3. Add chopped tomato to the transparent onion, mix and simmer until the liquid has almost completely evaporated.

Step 4.Place the bird in the same heat-resistant dish and fry for 5 minutes, stirring occasionally.

Step 5. Based on your taste preferences, season the ingredients with ground pepper and salt.

Step 6. Add cold water so that the liquid almost completely covers the meat - bring to a boil under the lid.

Step 7. Place the halves of peeled potatoes into the boiling broth, simmer the bozbash under the lid on a minimum flame for 30 to 40 minutes.

Step 8. After the time has passed, we proceed to serving: put a few pieces of potatoes and chicken in each deep plate, add a little broth. Serve with bread.

Step 9. Prepare and enjoy not only the result, but also the process!

Bozbash with potatoes

Bozbash with potatoes is prepared with the addition of dry chickpeas, ripe tomatoes and other vegetables, and for richer taste and aroma it is recommended to use spices such as coriander grains, cumin and sweet paprika. This combination of components will give you true gastronomic pleasure - guaranteed!

Cooking time – 3 hours 50 minutes

Cooking time - 30 min.

Portions – 7-8.

Ingredients:

• Lamb ribs – 900 gr.
• Onion – 2 pcs.
• Carrot – 1 pc.
• Garlic – 5 teeth.
• Dry chickpeas – 1 tbsp.
• Potatoes – 3 pcs.
• Bell pepper – 2 pcs.
• Tomatoes – 4 pcs.
• Tomato paste – 1 tbsp.
• Zira – 1 tsp.
• Coriander seeds – 1 tsp.
• Ground sweet paprika – 1 tsp.
• Bay leaf – 4 pcs.
• Ground black pepper - to taste.
• Salt - to taste.

To submit:

• Hot pepper - to taste.
• Greens - to taste.

Cooking process:

Step 1. The night before cooking, soak the chickpeas in cold water and rinse thoroughly before cooking. We divide the ribs into small segments.

Step 2.Place the lamb in a pan of a suitable size, add water and bring to a boil over maximum heat - remove the foam with a slotted spoon and immediately reduce the heat and cook for 60 minutes.

Step 3. Then strain the broth and pour it into a clean heat-resistant bowl - return it to the fire and add chickpeas, as well as meat removed from the bones.

Step 4. Cut the peeled vegetables (onions, bell peppers, carrots and garlic) into small cubes, cut the potatoes into 2-4 parts depending on the size.

Step 5. Heat the oil and fry the onion until transparent, then add the carrots and peppers with garlic - mix and heat on low heat for about 5-7 minutes. Grind black pepper, coriander and cumin with a pestle and pour into the vegetables, then add chopped tomatoes and tomato paste - stir and simmer for 10 minutes.

Step 6. An hour after the start of cooking, add potatoes, bay leaves and salt into the broth - boil and cook for about 25 minutes.

Step 7. Place the roast in the pan and stir.

Step 8. Pour the chopped herbs into the soup, add chopped hot pepper if desired, boil and remove from the stove. Let it sit under the lid for at least 15 minutes and only then proceed to serving.

Step 9. Bon appetit!

Bozbash cooked in a slow cooker

Bozbash cooked in a slow cooker is a dish that can easily diversify a family dinner and surprise your household with its incredible taste. The recipe uses only simple and affordable ingredients, however, the final result will please everyone who tastes even a spoonful!

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Potatoes – 4-5 pcs.
• Carrots – 2 pcs.
• Bulbs – 2 pcs.
• Meat on the bone – 500 gr.
• Salt - to taste.
• Ground sweet paprika - to taste.
• Bay leaf - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place the meat in the multicooker bowl, fill it with water and start the “Bones” mode.

Step 2. At the same time, peel and wash all the vegetables, leave the potatoes whole, cut the carrots into strips, and the onions into small cubes.

Step 3. Place all the prepared vegetables into the boiling broth, season with ground paprika, salt, bay leaves, and ground black pepper.

Step 4. Close the bowl with a lid, turn on the “Soup” program, and set the timer to “20 minutes.”

Step 5. After the sound signal, pour into plates and take a sample. Bon appetit!