Bozbash is a thick Caucasian mutton soup with vegetables and dried fruits. And the Caucasian cuisine has always been famous for its excellent taste combinations. I ask to the table all lovers of thick, rich 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 basic principle is the use of mutton, vegetables and dried fruits. I bring to your attention the option how to cook soup "Bozbash" classic. It turns out very satisfying and rich, and prunes make its taste unforgettable.
Ingredients:
- Lamb - 700 Grams
- Potatoes - 6 Pieces
- Onions - 2 Pieces
- Bulgarian pepper - 1 Piece
- Prunes - 60 Grams
- Tomato paste - 2 Tbsp. spoons
- Basil - 1/2 Teaspoon
- Thyme - 1/2 Teaspoon
- Salt - 1 To taste
- Pepper - 1 To taste
Servings: 6
How to cook "Classic soup" Bozbash "
Meat pour two liters of cold water. Bring to a boil, remove the foam, reduce heat and cook for 30 minutes.
While cooking meat, peel and chop the onions (I cut it in cubes about 1x1 cm), fry it about 3-x minutes.
After the time of cooking, take the meat out of the broth, broth the broth. Remove the meat from the bones (if you have lamb on bones). Cut into pieces.
Add to the onions and fry for about 2 minutes.
Cut the potatoes into cubes and add to the boiling broth.
Alternately, add the chopped pepper, prunes and tomato paste into the pan with meat and onion. Fry for minutes 5.
Put the whole roast in boiling broth. Do not forget to add salt and add herbs. Bring to a boil until boiling and cook over medium heat 15-20 minutes.
Serve to the table.
Source: povar.ru