If you want to make a regular dinner a real treat, then this delicious soup is what you need, because such an amazing combination of mutton, vegetables and fruits you will never forget!!! This is soup Bozbash.
The recipe for cooking Azeri bozbash is very, very ancient and this soup has a variety of cooking options. This recipe is perhaps the most interesting. And if you like to experiment in the kitchen, as well as to your liking the real fragrant and satisfying Caucasian cuisine, then this amazing soup you will definitely like.
- mutton (ribs) – 1 kg;
- chickpea – 200 g (1 glass);
- potatoes – 4 pcs;
- onion – 1 pc;
- dried fruits (prunes, dried apricots) – 10 pcs;
- fresh herbs – coriander, parsley, basil;
- bay leaves, black peppercorns;
- salt, pepper black ground – to taste.
How to cook bozbash
For a start, we soak chickpeas overnight in cold water. In the morning we drain the water, fill it with fresh water and put it on a slow fire, cook for about 1.5 hours until ready.
Now proceed to prepare the broth. Ribs are washed and poured approximately 4 liters of cold water, put on fire. When the water boils, you need to remove the foam. We throw a couple of laurel leaves, bell pepper and chopped onions, cover the pan with a lid and cook the broth for an hour on a slow fire.
Chickpeas and meat are cooked separately.
When chickpeas cook, drain off the water.
Add the chickpeas into the pan with mutton, cook for another half an hour.
At this time we add potatoes and dried fruits. Dried fruits pre-soaked in water for half an hour.
At the very end, salt and pepper, cook for just a couple of minutes, then remove from the fire and give a little stand. Finished bozbash served, decorated with fresh greens.