Kufta-Bozbash in Azerbaijani style is Azerbaijani soup with meatballs. Unlike the usual soups of this kind, huge pieces of potatoes are put in this and molded meatballs of the appropriate size, stuffing them with dried fruits.
Like most national dishes, this soup is prepared differently in each of the regions, so there is no single recipe, but we will tell you about its variations later.
Soup kyufta-bozbash - recipe
Although the recipe is different in almost every family, at the heart of the main meat component of the dish - meatballs - must necessarily lie mutton or beef, which is mixed with herbs.
Ingredients:
- chickpea - 45 g;
- potatoes - 115 g;
- onion - 280 g;
- dried plums - 4 pieces;
- dried basil - 5 g;
- turmeric - 1 teaspoon;
- hot pepper - to taste;
- minced meat from lamb - 530 g.
Preparation
Before you prepare kyufta-bozbash in Azerbaijani, it is necessary to soak the chickpeas approximately 10 hours before cooking. After soaking, the Turkish peas are rinsed, poured with fresh water and cooked until tender. To the boiled chickpeas lay quarters of potato tubers.
If for minced meat you have chosen a piece of mutton without fat, then be sure to add it separately, the soup should be rich. Mix the forcemeat with a pinch of salt, half of the whole onion, dried basil and hot pepper. From the resulting mixture, make four large meatballs and put dried alycha (or prunes) in the center of each of them. Put the meatballs in the soup and take over the roast.
The remaining onion, save and combine with turmeric. Add the roast in the soup and leave it on the stove, waiting for the potatoes to be ready.
Kyfta-bozbash in Azerbaijani style - recipe
For the volume of stuffed veal, which we will let on the meatballs in this recipe, add boiled rice, and the fragrance will provide assorted dried herbs.
Ingredients:
- veal - 480 g;
- Dried coriander, mint, basil - 1 teaspoon;
- boiled rice - 2/3 of a century;
- onion - 180 g;
- dried plum-85 g;
- pinch of ground cinnamon;
- potatoes - 270 g;
- Veal ribs - 480 g;
- chickpea - 45 g.
Preparation
Pre-soaked chickpeas we put in a pan together with one onion and ribs. We leave everything on medium heat, waiting for the softness of chickpeas. After a while, remove the bulb and put large pieces of potatoes.
We prepare minced meat from a mixture of veal, dried herbs and salt. From the minced meat we make large meatballs, placing in the center of each piece of plum. We leave the kyuft-bozbash dish on fire until half an hour, waiting for the readiness of meat and potatoes.