Bozbash - general principles and methods of preparation
The characteristic features of Caucasian cuisine took shape over millennia. Everyone who has visited the Caucasus knows that a real cult of food reigns there. This is not surprising - the food in the Caucasus is so delicious that it really deserves a cult. Original and peculiar dishes have gained great popularity in many countries of the world. The spicy taste, pungency, spices and herbs - all together distinguishes many international dishes born in the mountains and migrated for centuries far beyond the Caucasus. Bozbash is one such dish. What is the secret of his popularity? Fat mutton meat soup, easy to prepare, perfect for the holidays and everyday life.
Caucasian men are very fond of Bozbash. No wonder he was considered the main dish of the Caucasian khans. Ideally, it is prepared from the head of a ram (bozba - gray head), the mandatory ingredient is lamb peas (nohut, chickpea, nat). A distinctive, but optional element is chestnuts, they can be replaced with ordinary potatoes. 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. By region, it has many varieties - Yerevan, Sisian, Etchmiadzin, Shusha new and Shusha old.
Bozbash - food preparation
The amount of meat and water in different recipes for soup is almost the same, the difference is in the vegetables and fruits used and the set of herbs. The technological scheme of preparation is almost the same - first we boil the meat, then add the fried vegetables and spices (basil, tarragon, mint, saffron) to the strong lamb broth. Boiled and washed mutton can be fried additionally.
A set of vegetables may include turnips, tomatoes, bell peppers, carrots, zucchini, sour plums or cherry plum, apples, eggplant and dried fruits, bean pods, depending on the time of year and region. Kufta is a meatball dish. Despite the fact that lamb is quite fatty meat, it contains 2-3 times less fat than pork. Lamb is chosen today by those who care about their own health, because it is less high in calories than pork. Lamb bozbash is cooked easily and quickly, while it is hearty and very tasty.
Bozbash - the best recipes
Recipe 1: Bozbash spicy in Armenian
When planning bozbash for lunch, do not forget to soak the mutton peas in the evening. The pungent pepper pods give the pungency to the pungency, which must be completely fried 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, greens, peppers (100 grams), salt.
Cooking method
Cut mutton parts into large pieces of 60 - 70 g, then pour cold water in a pan, put soaked peas and cook for 1-1.5 hours, removing the foam. We chop and pass the vegetables (onions and tomatoes), peel and cut the potatoes into slices - we send everything to the pan. Fry whole peppers, add to the soup along with chopped herbs and seasonings. Another 20-30 minutes on a quiet fire and - you're done!
Recipe 2: Beef Bozbash with Young Beans
Bozbash can become a training ground for culinary activities, variations of a nutritious dish depend on the availability of products. Beef with beans and eggplant is something special.
Ingredients: beef pulp (500 g), young bean pods (250 g), eggplant (2 pcs), onions (3-4 pcs), ghee (2 tbsp.), hot pepper (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. We put pepper, onion in half rings, cook for 1 hour on low heat. Do not forget to remove the foam first. Peel the potatoes, cut into 4 parts and dip in the broth. Ready potatoes can be mashed right in the plate. Remove the peel from the tomatoes (scalding them), rub through a sieve. We cut the eggplant in pieces, salt and leave in order to remove the bitterness. Fry them in a pan along with pepper pods, chopped green bean pods, add everything to the soup, bring to a boil, turn off the heat and leave for 20 minutes.
Recipe 3: Kufta-Bozbash
Lamb meatball or meatball soup is very tender. Kufta is made from meat cut from pits, rice and beaten egg. Before cooking meatballs, it is advisable to soak in the cold for at least 15 minutes. Stock up on the same seedless cherry plum - when cooking meatballs, peeled cherry plum is placed inside.
Ingredients: mutton with a bone (500-700 grams), 1 egg, cherry plum (20 pcs.), onion (2 + 2 pcs.), salt, ground black feather, mint dry, peas (2 tablespoons), potatoes (2- 3 pcs., Or 16-20 small chestnuts), fat tail fat (20 grams), saffron (1 tbsp. Spoon), basil, tarragon, parsley.
Cooking method
Separate the flesh from the bones, make minced meat, cook the broth from the bones. Cooking kufta - combine minced meat with onion passed through a meat grinder, add beaten egg, boiled rice, spices, salt. We stand in the refrigerator for 15 minutes, and cook meatballs - balls the size of small eggs, in the middle of which there is a cherry plum without stones. Separate the finished broth with boiled peas from the bones, lay in it kuft, potatoes, boiled chestnuts, finely chopped onions. Bring to a boil and cook over medium heat for 7 minutes. Season with fried fat tail fat and spices.
Bozbash - useful tips from experienced chefs
- An interesting taste of the soup can be obtained by adding prunes and apples. In this case, a little tomato is added to give Bozbash its characteristic sourness. In addition, meat and peas, some spices are required.
- Brocade-bozbash is an Azerbaijani warming soup with cherry plum and quince. Fruits, peeled 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 is very tasty.
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