Beef bozbash: recipe, choice of ingredients. We travel to the Caucasus and prepare delicious bozbash soup in our kitchen. Beef bozbash recipe without peas.

Products
5 liters per pan
Chickpeas - 1/3 cup
Potatoes - 3 pieces
Onions - 1 head
Carrots - 1 piece
Cilantro, dill - half a bunch each
Pomegranate juice (ideally freshly squeezed) - a quarter cup
Apple - 1 piece
Cherry plum - 10 pieces
Tomatoes - 2 medium
Peppercorns - 10 peas
Salt - 1 heaped tablespoon

Food preparation
1. Place the chickpeas in a bowl, add water and leave at room temperature for 8 hours (overnight is possible).
2. Rinse the swollen chickpeas.
3. Thaw the lamb (if frozen), rinse, place in a saucepan and add 3 liters of water.
4. Add chickpeas and salt to the lamb, put the pan on the fire and cook after boiling for 1.5 hours.
5. When cooking bozbash, remove the foam with a spoon or slotted spoon.
6. Place the meat from the broth on a plate and cool, strain the broth and return to the pan.
7. When the lamb has cooled a little, cut it into cubes 2-3 centimeters wide or divide it with your hands.
8. Heat a frying pan, put butter on it and melt.
9. Place the meat in a frying pan and fry it until golden brown for 7 minutes over medium heat.
10. Place the fried meat in the soup, add chickpeas and continue cooking for 20 minutes.
11. While the lamb and chickpeas are cooking, peel and chop the potatoes into 2-centimeter cubes and place in the soup.
12. Peel onions and carrots, chop and fry in the remaining oil from frying the meat.
13. Wash the tomatoes, cut out the stems, generously pour boiling water over each tomato and remove the skin.
14. Cut the tomatoes into cubes and add to the onions and carrots, cook for 5 minutes.
15. Wash the apple and cherry plum, separate the edible part, chop and add to the soup, cook for 3 minutes.
16. Wash the greens and chop finely, add to the soup, cook for another 5 minutes.
17. Pour pomegranate juice into the bozbash and cook the soup for 5 minutes.

Meatballs for kofta bozbash

Products
5 liters per pan
Lamb on the bone - 500 grams
Chicken egg - 1 piece
Onions - 1 head
Cherry plum - 10 pieces
Salt - 1 teaspoon
Ground black pepper - 1 teaspoon

How to cook meatballs in bozbash
1. Separate the lamb meat from the bone - the bone is necessary for cooking the broth for bozbash.
2. Cook rice (long grain or short grain).
3. Pass the lamb pulp through a meat grinder along with the onion, mix with your hands with rice and a raw chicken egg.
4. Wash the cherry plum and remove the pit from each berry.
5. Wrap each cherry plum with minced meat so that you get a ball with a diameter of 3-5 centimeters.
6. Add meatballs half an hour before the end of cooking the soup.

The technology for preparing the dish is simple: large pieces of meat are boiled in water until completely cooked with vegetables and chickpeas.

Preparation:

Soak the chickpeas overnight. If you don’t have time, 3 hours of soaking is quite enough.
Pour cold water over the prepared pieces of meat and bring to a boil. Skim off the foam, simmer over low heat for ½ hour, then strain the broth.
Cut the onion into cubes and add to the meat broth. Continue cooking the meat over low heat with the lid closed. The onion should become soft and completely boiled.
Drain the water with which the chickpeas were soaked, add new water and cook until semi-soft, periodically skimming off the foam. Add to meat.
Finely chop the tomatoes and add to the broth along with the juice. Add salt, pepper or other spices to taste and cook until the meat is cooked.
Cut the potatoes in half and add to the pan at the end of cooking. Cook until potatoes are soft.

By the end of cooking, some of the water evaporates, so the bozbash turns out to be quite thick. Leave the finished dish for 10 minutes to steep. Place in bowls, making sure that each serving contains 1-2 pieces of meat and 2-3 pieces of potatoes. If desired, the dish can be sprinkled with fresh herbs.

Features of preparing beef bozbash according to recipe

For bozbash, it is best to take pieces of brisket, neck or shoulder. Instead of beef, you can use lamb, so the dish turns out to be more rich. Cooking time directly depends on the quality, freshness, size of the pieces of meat and the age of the animal. The older the animal, the longer it will take to cook.

You can take any vegetables: potatoes, tomatoes, green beans, various roots. The main thing is that the ingredients include chickpeas.

Cherry plum or pieces of quince are often added to bozbash for sourness, but in a recipe with tomatoes these products are not necessary. For a more appetizing look, add saffron or turmeric to the dish, then the soup acquires a beautiful yellowish tint.

This dish is a great option for a hearty lunch on a cold winter day.

Soups should be on your menu every day. And not the canteen ones, which are cooked in fatty bone broth, but homemade ones. In summer, light, vegetable or cheese is best, and in winter it is good to cook rich, thick, meaty, which immediately makes your mouth water. This is what beef bozbash is. The recipe came to us from Caucasian cuisine. In the original, it is made from lamb, but beef goes just as well with it.

Classic version

If you try this soup at least once, it will become your favorite for a long time. Rich, aromatic, with a hint of prunes - this is a real masterpiece. For cooking you will need 700 g of good meat. Place it in a saucepan and cook for 30 minutes. At the same time, fry two onions in a frying pan.

Now take out the meat, cut into pieces and fry along with the onion. Meanwhile, 6 potatoes are added to the broth. Don't forget to stir the meat in the pan. Add bell pepper, 60 g of prunes and two tablespoons of tomato paste to it. All that remains is to transfer the entire dressing into the broth and let it boil. Don't forget about herbs. They add great flavor to the finished dish.

Peculiarities

The dish is easy and simple to prepare; you don’t have to spend long hours in the kitchen. Bozbash soup is a versatile option for an everyday dinner or Sunday lunch. Modern multicookers have further simplified the cooking process. All that remains is to give the command, and upon returning home enjoy hot soup. A dream, and nothing more.

This savory dish doesn't require any complicated ingredients. The main thing is to follow the recipe. And one moment. Rinse and soak the chickpeas in advance, then cooking will become even faster and easier. So, to prepare bozbash soup, you will need:

Technological process

The main thing is to have enough time to cook the meat. As long as it reaches the desired condition, you can go about your business. Let's look at what else the recipe tells us. Beef bozbash is a traditional Caucasian dish and is simply delicious with fresh flatbread.

Let's look at the preparation steps:

Rinse the meat and cut into pieces.
Fill with water and put on fire for about 1.5 hours.
You can also safely throw chickpeas soaked in the evening into the pan.
When the time is up, strain the broth (or skim off the foam in advance). Now add chopped onions and peppers and potatoes.
And now the main secret. Fry the hot peppers in a frying pan and also add them to the soup.

After 30 minutes, add the greens and the soup is ready. This is one of the most popular recipes. Beef bozbash with chickpeas goes great as a main meal. This means you don’t have to prepare a second course as well.

Rich bean soup

And we bring to your attention another great recipe. Beef bozbash can be cooked with a variety of vegetables, and it only benefits from this. I would like to pay attention to the option with green beans. It turns out to be an unsurpassed dish, you should definitely try it.

Let's step away from the recipe for a few minutes and talk about how to choose beef.

You need a piece of young meat, and the fresh it is, the better. Therefore, go to trusted sellers. It's better to overpay a little but get a quality product.
Since you can only choose beef at the market, do not try to solve the problem by visiting the supermarket.
The piece should be light, not red, with white fat and thin films. If they are yellow, then it is old beef, it is better to discard it.

Making soup

The beef pulp has been selected, now the most important thing remains. Divide 0.5 kg of meat into neat pieces and place them in a saucepan to cook the broth. Add one or two whole hot peppers there. You just have to wait about an hour and a half until the meat becomes tender. Now comes the turn of the remaining ingredients:

Dice two eggplants and leave for a few minutes to remove the bitterness.
Cut the potatoes (8 pcs.) into four parts and put them in the soup.
Scald tomatoes (6 pcs.) with boiling water and remove the skin. Rub them through a sieve. Now fry the eggplants, tomatoes, and 250 g of green beans in a frying pan. You don’t need to fry for a long time, just a few minutes - and you can add it to the soup.
10 minutes after everything boils, you can turn off the soup and let it brew for another half hour.

A mandatory ingredient is greens. You will need 200 g of dill, parsley, cilantro and basil, pepper and garlic.

Beef bozbash in Azerbaijani style

This soup is distinguished not only by its excellent taste and original presentation, but also by its amazing tenderness. Children love him. A distinctive feature is that the beef pulp is not boiled whole, but is twisted into minced meat. That is, there will be meatballs in the soup. This is the most original recipe. Beef bozbash in this version will require a little more time and effort.

First of all, let's prepare the broth. To do this, take 650 g of meat on the bone. It must be cut and twisted in a meat grinder. Meanwhile, place the bone in a saucepan to make a tasty broth.

Grind 4 onions in a meat grinder and add to the minced meat.
Boil 2 eggs, chop into a mass.
Add some pre-cooked rice.

Mix well, add spices and salt. Form the mixture into balls. There is one subtlety here: you need to put a piece of cherry plum in each meatball.

Dip 2 tablespoons of peas into the prepared broth, and when they are ready, add the meatballs to the soup. After turning off, add herbs and spices.

Features of cooking in a multicooker

Beef bozbash can be waiting for you at home after work. And you don’t need to hire a chef for this. It is enough to buy a home assistant with a delayed timer. What ingredients will you need:

0.5 kg beef;
300 g tomato;
150 g onion;
50 g capsicum;
1.5 liters of water.

What will need to be done? Rinse the meat in running water and cut it into pieces. Now peel the potatoes and cut them into small cubes. Place all ingredients in one cup for now. Chop the onion and chop the tomatoes. If you like spicy broth, a little hot pepper won't hurt. Place all the prepared vegetables along with the meat into the multicooker bowl, add salt to taste. All that remains is to turn on the “Extinguishing” mode and set the timer for 2.5 hours. There are two options. The first is that the multicooker turns on immediately, and after turning off it remains heated until you return home. The second option is to set the delay timer so that it turns on two hours before you return home. Both options work out very well.

Can it be made with poultry? Recipe

Beef bozbash is an excellent option for gourmets and meat eaters. But in fact, this soup turns out delicious with any meat. The main thing is that there is more of it. We will now look at one option that you can use regularly in your own kitchen. The soup turns out economical and very tasty. To prepare you will need:

0.5 kg chicken;
7 potatoes;
200 g of tomatoes in their own juice;
20 g butter;
seasonings

The preparation is not too difficult. To do this you will need a saucepan with a thick bottom. In it, fry the chopped chicken, onions, and tomatoes in stages. Separately, pour water into a saucepan and place on fire. When it boils, add the potatoes. All that remains is to add the dressing to the broth.

Instead of a conclusion

This soup can rightfully be considered the most delicious. It will be especially appreciated by men who cannot imagine their life without meat. Rich and thick, it perfectly satisfies hunger. There are a lot of cooking options, today we looked at only a few. In addition, each housewife can adjust them at her own discretion. But the result will always be excellent. Why? Yes, simply because the combination of meat and vegetables is a win-win.

Don't forget the importance of spices and herbs. This is a small but very important detail. They help to highlight the taste of the broth and make it more interesting.

The characteristic features of Caucasian cuisine have evolved over millennia. Anyone who has visited the Caucasus knows that there is a real cult of food there. This is not surprising - the food in the Caucasus is so delicious that it is truly worthy of a cult. Original and unique dishes have gained great popularity in many countries around the world. Piquant taste, pungency, spices and herbs - all together distinguish many international dishes that were born in the mountains and migrated over the centuries far beyond the Caucasus. Bozbash is one of these dishes. What is the secret of his popularity? Meat soup made from fatty lamb, easy to prepare, perfect for holidays and everyday life.

Caucasian men love bozbash very much. No wonder it was considered the main dish of the Caucasian khans. Ideally, it is prepared from the head of a ram (bozba - gray head), the obligatory ingredient is lamb peas (nokhut, chickpeas, nat). A distinctive but optional element is chestnuts; they can be replaced with regular potatoes. The soup is made from various parts of lamb or beef - for example, brisket, ribs, front leg, as well as a large number of vegetables. Bozbash has several varieties. According to the season, it is divided into summer and winter. It has many varieties by region - Yerevan, Sisian, Etchmiadzin, Shusha new and Shusha old.

Bozbash - food preparation

The amount of meat and water in different soup recipes is almost the same; the difference lies in the vegetables and fruits used and the set of herbs. The cooking process is almost the same - first boil the meat, then add vegetables and spices fried in oil (basil, tarragon, mint, saffron) to a strong lamb broth. Boiled and washed lamb can be further fried.

The set of vegetables may include turnips, tomatoes, sweet peppers, carrots, zucchini, sour plums or cherry plums, apples, eggplants and dried fruits, beans, depending on the time of year and region. Kufta is a dish with meatballs. Despite the fact that lamb is quite fatty meat, it contains 2-3 times less fat than pork. Today, lamb is chosen by those who care about their own health, because it is lower in calories than pork. Lamb bozbash is easy and quick to prepare, yet it is filling and very tasty.

Bozbash - the best recipes

Recipe 1: Spicy Bozbash in Armenian

If you plan bozbash for lunch, don’t forget to soak the lamb peas the night before. The spiciness of the soup comes from hot pepper pods, which need to be fried whole and added to the pan at the very beginning of cooking.

Ingredients: lamb (500 grams), potatoes (500 grams), chickpeas (100 grams), onions (100 grams), ghee, herbs, capsicum (100 grams), salt.

Cooking method

Cut the lamb parts into large pieces of 60 - 70 g, then pour cold water into the pan, add the soaked peas and cook for 1-1.5 hours, skimming off the foam. We chop and saute the vegetables (onions and tomatoes), peel and cut the potatoes into wedges - put everything into the pan. Fry the whole hot pepper and add it to the soup along with chopped herbs and seasonings. Another 20-30 minutes on low heat and you’re done!

Recipe 2: Beef bozbash with young beans

Bozbash can become a testing ground for culinary activities; variations of a nutritious dish depend on the availability of food. Beef with beans and eggplant is something special.

Ingredients: beef pulp (500 g), young bean pods (250 g), eggplants (2 pcs), onions (3-4 pcs), ghee (2 tbsp.), hot peppers (2 pcs), tomatoes ( 6 pcs), potatoes (8 pcs), parsley, cilantro, basil, dill (200 g), salt to taste, black pepper, garlic.

Cooking method

Chop the meat into pieces weighing 50 grams. Fill with cold water and cook the broth. Place pepper and onion in half rings and cook over low heat for 1 hour. Don't forget to remove the foam first. Peel the potatoes, cut them into 4 parts and put them in the broth. You can mash the finished potatoes right in the plate. Remove the skin from the tomatoes (scald them) and rub through a sieve. Cut the eggplants into pieces, add salt and leave to remove the bitterness. Fry them in a frying pan along with pepper pods, chopped green beans, add everything to the soup, bring to a boil, turn off the heat and leave for 20 minutes.

Recipe 3: Kufta-bozbash

Soup made from lamb meatballs or meatballs turns out very tender. We prepare kofta from meat, trimmed from the bones, rice and beaten egg. Before preparing the meatballs, it is advisable to keep the minced meat in the cold for at least 15 minutes. Also stock up on seedless cherry plums - when preparing meatballs, peeled cherry plums are placed inside.

Ingredients: lamb with bone (500-700 grams), 1 egg, cherry plum (20 pcs.), onions (2+2 pcs.), salt, ground black pepper, dry mint, peas (2 tablespoons), potatoes (2- 3 pcs., or 16-20 small chestnuts), fat tail fat (20 grams), saffron (1 tablespoon), basil, tarragon, parsley.

Cooking method

We separate the pulp from the bones, make minced meat, and cook broth from the bones. Prepare kofta - combine minced meat with onion minced through a meat grinder, add beaten egg, boiled rice, spices, salt. Leave in the refrigerator for 15 minutes and prepare meatballs - balls the size of small eggs, in the middle of which there is a pitted cherry plum hidden. Separate the finished broth with boiled peas from the bones, add kofta, potatoes, boiled chestnuts, and finely chopped onions into it. Bring to a boil and cook over medium heat for 7 minutes. Season with fried fat tail fat and spices.

— An interesting taste of the soup can be obtained by adding prunes and apples. In this case, add a little tomato to give the bozbash its characteristic sourness. In addition, you need meat and peas, some spices.

— Parcha-bozbash is an Azerbaijani warming soup with cherry plum and quince. Fruits, split peas, vegetables (onions, carrots, potatoes) and spices (mint, saffron, ginger) - and again you get a completely new soup, very traditional in Azerbaijan. Try it, it's very tasty.

There are many connoisseurs of Azerbaijani cuisine in our country, which gives us the amazing taste and magnificent aroma of cooked dishes. We suggest preparing lamb bozbash at home, and a detailed, step-by-step recipe with photos will help us with this. True connoisseurs have long known that the real taste of this soup can only be felt if it is cooked over an open fire.

As you know, you can’t light a fire in a city apartment, but you want to treat yourself to an amazing Azerbaijani dish. We will prepare lamb bozbash at home, but first of all we will soak the chickpeas in advance. This soup has a great combination of fruits and vegetables with lamb. And for the family it will be a real holiday. Bozbash soup with lamb is the first course and it will precede your lunch.

If you like Caucasian cuisine, then you should definitely try this soup. To cook delicious lamb bozbash, you will need to buy lamb ribs. It is from them that the soup acquires its aromatic and rich broth. In our opinion, the recipe for bozbash with lamb is the most delicious and interesting, you can now see for yourself.

Ingredients

Lamb ribs - 1 kg.
Chickpeas - 2 tbsp.
Butter - 100 gr.
Onion - 2 pcs.
Carrots - 2 pcs.
Tomatoes - 400 gr.
Sweet pepper - 2 pcs.
Quince - 2 pcs.
Head of garlic - 1 pc.
Hot pepper - 1 pod
Paprika - 1 tbsp. spoon
Coriander - to taste
Greens - 1 bunch
Pepper
Pomegranate juice - 100 gr.

Cooking bozbash with lamb broth

Step 1.

We start cooking bozbash in the evening. The chickpeas need to be soaked. In the morning, drain the water and add another. Cook for about an hour and a half over low heat.

Step 2.

Cut the ribs into pieces and wash thoroughly. Put them in a saucepan and pour about four liters of water. We put it on the fire and wait until the water boils.

Remove the scale and put the washed carrots and onions into the pan. Place the bay leaf and peppercorns into the pan. We will cook the lamb broth for 60 minutes over low heat. After an hour, remove the boiled vegetables from the pan. Place the ribs on a plate and strain the broth.

Step 3.

Take a frying pan and fry the ribs in butter.

Step 4.

Place the finished ribs on a plate and fry the chopped onion. Cut the carrots into half rings and fry along with the onion for ten minutes.

Step 5.

Tomatoes need to be peeled, cut into pieces and pureed. Place in a frying pan and fry everything together for another 6 minutes.

Step 6.

We take out the seeds from the peppers and cut them into half rings, and cut the quinces into pieces.

Step 7

The chickpeas should be cooked by this time and the water should be drained from them. Then place the lamb ribs and all the fried vegetables from the pan into this pan.