Dishes of Caucasian cuisine have long crossed the borders of their regions and have taken branded places in the menu of the world's leading restaurants. Excellent pastries, juicy kebabs of the best meats and, of course, thick, incredibly fragrant soups. Homemade beef bozbash is the quintessence of culinary traditions of oriental cuisine embodied in excellent dishes.

History of Bozbash

Eating in the Caucasus has never been just a way to saturate the body with food. This is a kind of ritual, almost a rite! For example, an Azerbaijani lunch, which takes three or more hours, begins with a variety of snacks, continues with fresh vegetables and fruits, but ends with a hot soup.

The authorship of delicious food is especially fiercely disputed by the historians of Armenia and Azerbaijan. And this once again testifies to the incredible popularity of fragrant dishes.

The most common version of the origin of the dish is based on its mention at the end of the 19th century by the cook of the Persian shahs Mirza Ali-Akbar Khan Ashbazi.

As for the Armenian roots of Bozbash, the dish with this name was first indicated in the dictionaries of the Armenian language only in 1944. The most piquant in this circumstance is the translation of the root "Boz" as "harlot, prostitute." Curious, isn't it?

Similar names for similar dishes are also noted in Turkish cuisine, so a common and indisputable fact related to the history of the creation of the dish is its eastern origin and many variations in obtaining hearty, nutritious, always delicious food.

Azerbaijani beef bozbash

“Gray Head” is a translation of the word from the Azerbaijani language. It is a hot soup, which, depending on the season, is performed in the summer or winter version.Making beef bozbash is easy, and the whole process does not take much time.

Grocery list:

  • melted butter - 200 g;
  • meat (preferably ribs) - 2 kg;
  • 4 carrots and turnip onions;
  • quince - 2 pcs.;
  • potatoes - from 8 pcs.;
  • chili pods - 2 pcs.;
  • garlic cloves - 12 pcs.;
  • paprika, coriander seeds, herbs, roots;
  • tomatoes - 800 g;
  • chickpeas - 2 glasses;
  • sweet pepper fruits - 4 pcs.;
  • salt.

Cooking method:

  1. First of all, we soak the grain overnight. The next day, we wash the product and boil for an hour and a half with slow heating.
  2. We divide the ribs into parts, put them in a pan, pour 4 liters of filtered water and set the product to boil. When boiling begins, reduce the flame height of the burner, remove the foam.
  3. Add onion, carrots, peppercorns, small pieces of celery and parsley roots, bay leaf. We stomp the components of the dish for an hour and a half on the quietest fire, after which we remove them from the dishes.
  4. We place the meat in a deep, preheated pan with oil, discard the rest. Fry the ribs to a delicious rosy, then attach the onion sliced ​​in half rings and a similarly shaped carrot.
  5. We continue the process until the vegetables become as golden. Add chopped tomatoes peeled from the skin, strips of sweet (seedless) peppers, chopped chili fruits and finely chopped quince. Cooking for another 7 minutes.
  6. We discard the boiled chickpeas into a colander, put it in a container with meat and vegetables. Pour the composition with strained broth, simmer a meal for an hour and a half.
  7. Next, add the diced potatoes and chopped garlic, season the soup with the desired amount of salt, sprinkle with chopped herbs (basil, coriander, parsley) and finish cooking.

Home-made Bozbash in Azerbaijan is especially tasty, healthy and very tasty!

Cooking with Chickpeas

This wonderful grain is present in almost every version of oriental soup, so you should pay special attention to this product.

Ingredients Composition:

  • butter - 50 g;
  • chickpeas - 150 g;
  • potatoes - 10 pcs.;
  • turnip onion - 2 pcs.;
  • lemon or pomegranate juice;
  • beef (not very fat) - 500 g;
  • tomatoes in their own juice - 300 g;
  • spices (salt, pepper), parsley, curry, other fragrant mixtures.

A distinctive component, a peculiar dominant of almost all variations of the presented dish is chickpeas. It is desirable to soak the grain at night, which will facilitate the preparation of dishes, reducing the cooking time.

Cooking Method:

  1. We wash the chickpeas, leave the product in a bowl with drinking water for at least 5 hours.
  2. To get delicious bozbash we use exclusively high-quality meat. We process beef by cutting films and tendons, blot with napkins, divide into large parts.
  3. We peel the vegetables by chopping the onions with squares or stripes, we decorate the tubers with not very large slices. We get the tomatoes from a delicious marinade, then chop them.
  4. We spread the butter in a saucepan, pass the onions until transparent, send pieces of tomatoes to it (you can replace the tomato paste).
  5. After the excess liquid has evaporated, we attach portions of meat to the vegetables and fry them until a light golden hue is obtained.
  6. We wash the swollen chickpeas, add to the dishes with the preparation. Pour it with drinking water, determining by taste what consistency (liquid or thick) we want to get soup. Season the food with the required amount of curry, salt and pepper.
  7. After the start of a new boil, dip the chopped potatoes into the pan, continue the process until the meat is ready and the slices of root vegetables are soft. At the end of the heat treatment, we season the soup with pomegranate or lemon juice.

We give the dish for half an hour to infuse and serve beef soup with chickpeas, sprinkling portions of chopped herbs.

It is interesting:beef broth soup recipe

How to cook soup without peas

The most amazing thing is that, despite the inclusion of Turkish peas in most existing recipes, soup without chickpeas turns out to be no less satisfying, tasty and bright.

Necessary components:

  • carrots - 2 pcs.;
  • potato tubers - 7 pcs.;
  • cloves of garlic - 3 pcs.;
  • meat on the bone - 800 g;
  • chili pod;
  • tomatoes - 4 pcs.;
  • salt, seasonings and spices.

Cooking process:

  1. We put in the pan washed meat, slices of one carrot, cloves of garlic. After half an hour, here we throw a leaf of laurel and pepper. We continue our fascinating process until the beef is ready.
  2. In the meantime, peel the potatoes and divide it into large pieces. Shred the carrots, chop the chili pod.
  3. We filter the broth. We cut the extracted meat into pieces, return it to the liquid base of the soup along with pieces of root vegetables and prepared vegetables.
  4. We continue to prepare the first dish until all its components are soft, then season it with salt and add tomato slices.

As soon as the composition boils, we throw the chopped greens, turn off the fire. What, the appetite has broken out? No wonder - the aroma of food has been hovering around the house for a long time!

Beef kufta-bozbash

The presented dish is not only tasty and attractive, but also low-calorie - per 100 g only 90 kcal. Therefore, kufta-bozbash is also a useful dish.

The list of components:

  • ground beef - 500 g;
  • chickpeas - ½ cup;
  • mutton fat - 50 g;
  • cherry plum (you can use dried apricots and prunes) - 5 pcs.;
  • turnip onion - 2 pcs.;
  • rice - 60 g;
  • turmeric, dried basil, salt, pepper, ground chili, mint, dill.

Cooking sequence:

  1. Put the peas in drinking water. Leave in this state for 3 hours, then boil for 30 minutes. It is not required to salt the liquid during the chickpea heat treatment!
  2. We spread the prepared beef mince in the bowl, season it with salt and pepper. Add dried herbs, finely chopped mutton fat, washed rice and boiled peas.
  3. Thoroughly mix the resulting mass, form large ones with a fist, meatballs from it, put in the center of each portion a plum or dried fruit.
  4. Dip the parts of the potatoes in the broth remaining after preparing the grain. Add finely chopped onions and turmeric, passer-in in oil. You can use dried saffron. Do not mix the collected components of the dish, maintaining their integrity.
  5. Boil the products for 20 minutes on low heat until the roots are soft.

We serve to the table cooked kufta-bozbash of beef, decorating the food with the desired greens.

With meat balls

Stunningly delicious Georgian homemade soup with meat balls.

Products Used:

  • beef pulp - 250 g;
  • chestnuts - 50 g;
  • egg;
  • a drop of Satsebeli sauce;
  • carrot;
  • pea-chickpea - 70 g;
  • mutton bones - 100 g;
  • rice grain - 30 g;
  • tomato - 1 fruit;
  • turnip onion - 1 head;
  • spices and spices.

The special taste of the dish is provided by the sweet-sweet Satsebeli sauce, which contains nuts, apples, blackberries and grapes, as well as pomegranate juice. We get exclusively high-quality product!

Cooking Technique:

  1. Boil the broth based on lamb bones, then filter the composition. We dip peeled chestnuts, peeled in it, chopped peas in advance, soaked peas, boil the products until cooked.
  2. In the meantime, we chop the sliced ​​beef in a food processor twice. Season the minced meat with pepper and salt, cloves and cinnamon, combine the boiled rice until half-cooked, a raw egg, salt and pepper.
  3. Carefully knead the resulting mass, form small balls from it.
  4. Shred the peeled onion, pass it in the fat selected from the broth surface.
  5. Gently lower the meatball dishes into the liquid base, gently stirring the composition after placing each ball. We attach the fried vegetables, carrots chopped into cubes and randomly cut peeled tomatoes. Add a drop of Satsabeli sauce (its composition is extremely saturated).

We boil the soup until the components placed in it are cooked, serve to the table.

Recipe for multicooker

Today, we are increasingly resorting to the “services” of an indispensable kitchen appliance. We save personal time, and we get excellent food quickly!

Ingredients Composition:

  • tomato paste - 50 g;
  • ghee;
  • potatoes - 500 g;
  • onions - 100 g;
  • peppers;
  • tomatoes - 300 g;
  • chickpeas - 100 g;
  • drinking water - up to 500 ml;
  • spices / spices / salt.

Cooking method:

  1. Leave the peas in purified water all night.
  2. The washed meat is divided into portioned parts and laid out in a multicooker bowl. Immediately attach the chickpeas and fill the products with filtered water.
  3. We turn on the unit, set the “Soup” mode for 1.5 hours. Be sure to remove the foam that appears after the boil begins.
  4. While the meat is cooked with peas, peel the onions from the husks and chop them into cubes. Tomatoes are freed from the skin, chopped into small pieces. Fry everything in a pan with ghee, adding tomato paste.
  5. We shift the vegetables into the unit bowl, attach the chopped potato sticks, extend the cooking time for another 30 minutes.
  6. At the end of the process, open the pan of the device, add a leaf of laurel, season the dish with spices and spices. We continue cooking for 10 minutes in the "Heating" mode.

Dish of Caucasian cuisine is ready. The food beckons with a bright bouquet of rich tastes and incomparable aromas. This is just amazing!

In world cooking, soups, including beef bozbash, occupy an important place. It is customary to treat such food with special attention and even a degree of reverence. If you first turned to this excellent dish, you can be absolutely sure of the choice made - disappointments will not follow!

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