Bozbash soup

soups 682 Last Update: Jul 30, 2021 Created: Jul 30, 2021 0 0 0
Bozbash soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy
Print

If you like Caucasian cuisine, then you definitely need to learn how to cook this amazingly rich, hearty and very aromatic Bozbash soup. Try it once - love it forever!

Ingredients

Directions

  1. In a deep saucepan, pour half of the meat, peeled onions with cold water. Add chickpeas soaked in cold water for 7-10 hours there. After boiling, remove heat and simmer for about an hour. The finished broth must be filtered so that the soup is transparent.
  2. Wash the rest of the meat, dry it a little and pass through a meat grinder together with onions. Stir the minced meat, season with salt and pepper to taste, add turmeric. Boil rice for 2 minutes in salted water and add to the minced meat. Mix everything well and leave in the refrigerator for now.
  3. Send peeled potatoes (you can even whole) to a saucepan with already strained broth. Form the minced meat into large meatballs, in the center of which place the plums.
  4. Form into neat balls and transfer to the pan. Simmer for 15-20 minutes. Pour saffron in parallel with water, then add it to the broth.
  5. You can marinate in a little shallot vinegar with a pinch of salt and sugar.
  6. After the meatballs and potatoes are completely cooked and the saffron water has been added, remove the pan from the heat and let the Bozbash soup sit for about 15 minutes before serving. Bon Appetit!

Bozbash soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hours
  • Calories: -
  • Difficulty: Easy

If you like Caucasian cuisine, then you definitely need to learn how to cook this amazingly rich, hearty and very aromatic Bozbash soup. Try it once - love it forever!

Ingredients

Directions

  1. In a deep saucepan, pour half of the meat, peeled onions with cold water. Add chickpeas soaked in cold water for 7-10 hours there. After boiling, remove heat and simmer for about an hour. The finished broth must be filtered so that the soup is transparent.
  2. Wash the rest of the meat, dry it a little and pass through a meat grinder together with onions. Stir the minced meat, season with salt and pepper to taste, add turmeric. Boil rice for 2 minutes in salted water and add to the minced meat. Mix everything well and leave in the refrigerator for now.
  3. Send peeled potatoes (you can even whole) to a saucepan with already strained broth. Form the minced meat into large meatballs, in the center of which place the plums.
  4. Form into neat balls and transfer to the pan. Simmer for 15-20 minutes. Pour saffron in parallel with water, then add it to the broth.
  5. You can marinate in a little shallot vinegar with a pinch of salt and sugar.
  6. After the meatballs and potatoes are completely cooked and the saffron water has been added, remove the pan from the heat and let the Bozbash soup sit for about 15 minutes before serving. Bon Appetit!

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.