Ingredients for bozbash cooking
- Chickpeas 3 tablespoons
- Lamb sternum 1 kg
- Butter 50 gr.
- Potato 3 pcs.
- Onion 2 pcs
- Dill, parsley, cilantro half a bunch
- Pomegranate juice 50-70 ml.
- Apple 1 pc
- Dried apricots, prunes 10 pieces
- Tomato paste 2 tablespoons
- Black pepper, salt, ground red pepper to taste
- Main Ingredients
- Serving 6 servings
- World Cuisine
Inventory:Saucepan, Cutting Board, Knife, Frying Pan or Cauldron, Sieve
Step 1. Cook the broth.Peas need to soak overnight. Pour it with cold water and wash it in the morning. We take the meat, wash, cut into large pieces. Pour cold water into the pan. We put the lamb and put on a strong fire. When the foam appears, we carefully remove everything. Then, after 10 minutes of cooking, reduce the heat and add the washed peas to the pan. Close the lid. The broth is cooked for 1.5 hours over low heat. We take out the meat from the pan, let it cool down for now. Filter the broth through a sieve and set on the smallest fire. We already cut the meat into pieces, about 3x3 cm, and fry in a pan in half the butter. Add to the broth. There we send cooked chickpeas. Bring the soup to a boil over high heat, reduce the heat and cook for another 30 minutes.
Step 2. Preparation of vegetables.In the meantime, we prepare all the vegetables and fruits and gradually add to the soup. Peel the onions from the husks, cut not thickly, in half rings. Melt the remaining butter in a pan. Fry the onion in it for 3-5 minutes. To this we add crushed black pepper with peas. Then add the tomato paste and warm the onion with pasta and pepper for 2 minutes. Add onion to the broth. Wash the potatoes, peel them. We cut in cubes, 2x2 cm, not very finely. Sent to a pot with soup. Wash the apple, peel it, cut it into 6 parts, cut out the core and put the pieces in the soup. Dried apricots and my prunes, cut coarsely, can be in 2 or 4 parts, and put in a saucepan with soup. Salt, cook another 10 minutes.
Step 3. Add acidifier, herbs and spices.We try the soup. Add salt if necessary. If the sharpness is enough, then you can not put black and red peppers in a pan. We take the greens, wash it, cut it and send it to the pan. At the end of cooking the soup, an acidifier is added to it. In our case, pomegranate juice will help us. Pour it into the pan and cook the soup for another 10 minutes. The soup is ready.
Step 4. We serve bozbash.Serve bozbash hot. You can serve chopped greens and sour cream to the soup. Enjoy your meal!
- - As an acidifier for bozbash, you can use lemon juice or wine vinegar.
- - In bozbash, you can put zucchini, eggplant and sweet bell pepper.
- - Sometimes they don’t cut potatoes, but put them whole, especially young ones.
- - It is better to choose meat for bozbash fatter. If you take veal, then remember that the taste of the soup in this case will be different.