Bozbash – Caucasian thick lamb soup with vegetables and dried fruits. And Caucasian cuisine has always been famous for its beautiful flavor combinations. Welcome to the table all lovers of thick, nourishing soups!
Description of preparation:
Bozbash is the soup of the peoples of the Caucasus, and in every region it is prepared in different ways. The fundamental principle is the use of lamb, vegetables and dried fruit. I offer a variant how to cook soup “Bozbash” classic. It is very hearty and rich, and the plum makes its taste unforgettable.
- Mutton — 700 G
- Potatoes — 6 Pieces
- Onion — 2 Pieces
- Bulgarian pepper — 1 Piece
- Prunes — 60 G
- Tomato paste — 2 tbsp. spoon
- Basil — 1/2 teaspoons
- Thyme — 1/2 teaspoons
- Salt — 1 to taste
- Pepper — 1 to taste
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How to cook “Soup “Bozbash” classic”
Meat pour two litres of cold water. Bring to a boil, remove the foam, reduce heat and simmer for 30 minutes.
While cooking meat, peel and chop the onion (I cut it cubes about 1×1 cm), cook for about 3 minutes.
At the end of the cooking time remove the meat from the broth, strain the broth. Remove the meat from the bones (if you have lamb bones). Cut into slices.
Add the onions and fry for about 2 minutes.
Cut potatoes into cubes and add to boiling broth.
Alternately add in the pan with the meat and onions sliced pepper, prunes and tomato paste. Fry for 5 minutes.
Put all fries into the boiling broth. Don’t forget to season with salt and add the herbs. Bring to a boil to boil and cook on medium heat for 15-20 minutes.