Bosbosh
Description
The soup is simple and quick to prepare. This recipe is about traditional Caucasian cuisine, as I want to tell you. Serve the soup hot.
Instructions
- 1
Step 1
The chickpeas will need to be soaked in advance overnight. To do this, cover them with cold water in the evening, then drain the water in the morning and begin preparing the bozbash.
- 2
Step 2
We cut the lamb brisket into pieces and rinse it under water. Then we cover the lamb with cold water, place it on the stove, and simmer for about an hour after boiling. Remember to skim off the foam that forms. After this time, remove the meat from the pot, strain the broth, and cook the soaked chickpeas in it for about 20 minutes.
- 3
Step 3
Slice the onion into half-rings.
- 4
Step 4
Place it on a frying pan with clarified butter and fry until translucent. Then add a tablespoon of tomato paste to the onion, mix well and fry for another 3-4 minutes.
- 5
Step 5
Now peel the apple and potato. Remove the core from the apple and cut it into 8 slices; cut the potato into small pieces as well.
- 6
Step 6
Wash the prunes thoroughly and cut them into strips.
- 7
Step 7
Now combine all the ingredients: into the pot with peas, add the cooked meat, potatoes, apple, prunes, and onions sautéed with tomato paste. Mix everything well and simmer the soup over medium heat for 10 minutes. Then season with salt and pepper, add lemon juice, and cook for another 10 minutes. After that, remove from heat and let it steep for 10–15 minutes. The bozbash is ready—garnish with fresh herbs and serve.