Azerbaijani-style Bozbash
Description
Perfect for lunch. The recipe for Azerbaijani bozbash is very, very ancient, and like other traditional soups with a rich history, this little soup has numerous variations. But this particular recipe is probably the most interesting—one we've chosen from all possible versions, at least that's how it seems to me and my family. I don't prepare it very often, only for special celebrations, although, as I've already mentioned, Azerbaijani bozbash is already a celebration in itself, at least for the stomach. And if you enjoy experimenting in the kitchen and love authentic, aromatic, and hearty Caucasian cuisine, you'll definitely enjoy this amazing soup. I'll be happy to share with you how to make bozbash the Azerbaijani way—quickly and deliciously.
Instructions
- 1
Step 1
First, we soak the chickpeas overnight in cold water. In the morning, we drain the water, add fresh water, and put them on low heat to simmer for about 1.5 hours until fully cooked.
- 2
Step 2
Now we proceed to prepare the broth. Cut the ribs into pieces, rinse them, and pour about 4 liters of cold water over them. Place on the stove. When the water comes to a boil, skim off the foam and add a whole peeled carrot and an onion to the pot. If desired, you can also add celery and parsley roots. Add a couple of bay leaves and some whole peppercorns, cover the pot with a lid, and simmer the broth over low heat for an hour. After this time, remove the vegetables and discard them. Transfer the ribs to a separate plate and strain the broth.
- 3
Step 3
In a skillet, heat the clarified butter and sauté our boiled lamb ribs in it.
- 4
Step 4
Transfer the seared ribs to a plate, then start frying the onion, sliced into half-rings, in the same pan until golden brown. Next, add the carrot, also sliced into half-rings, and continue frying everything together for another 10 minutes.
- 5
Step 5
Peel the tomatoes in their own juice, cut into pieces, and add to the sautéed vegetables; cook for another 5-7 minutes.
- 6
Step 6
Remove the seeds from the pepper and slice it into half-rings; cut the quince into small pieces.
- 7
Step 7
When the chickpeas are cooked, drain the water, then add the lamb ribs, sautéed carrots and onions, pepper, and quince to the pot.
- 8
Step 8
Pour the strained broth over everything and simmer over low heat for half an hour.
- 9
Step 9
Then add the diced potatoes, and when they soften, add the minced garlic.
- 10
Step 10
Add chili pepper to the soup, but this is, of course, optional.
- 11
Step 11
At the very end, pour in the pomegranate juice, add coriander, basil, and paprika, season with salt and pepper, cook for just a couple of minutes, then remove from heat and let it steep. Serve the ready bozbash garnished with fresh herbs.