Soup
Description
Perfect for lunch. I want to share with you a not very complicated version,
Instructions
- 1
Step 1
1. In a deep pot, cover half of the meat and peeled onion with cold water. Add chickpeas previously soaked in cold water for 7–10 hours. Once boiling, reduce the heat and simmer for about an hour. Strain the resulting broth to make the soup clear.
- 2
Step 2
2. Wash the remaining meat, dry it slightly, and grind it through a meat grinder together with the onion. Mix the minced meat, season with salt and pepper to taste, and add turmeric. Boil the rice for about 2 minutes in salted water and add it to the meat mixture. Mix everything thoroughly and set aside in the refrigerator for now.
- 3
Step 3
3. Put the peeled potatoes (you can even leave them whole) into the pot with the already strained broth. Form large meatballs from the minced meat, placing plums in the center of each.
- 4
Step 4
4. Shape into neat balls and place them in the pot. Simmer over low heat for 15–20 minutes. Meanwhile, soak the saffron in water to add to the broth later.
- 5
Step 5
5. You can marinate shallots in a small amount of vinegar, adding a pinch of salt and sugar.
- 6
Step 6
6. Once the meatballs and potatoes are fully cooked and the saffron water has been added, remove the pot from the heat and let the "Bozbash" soup steep for about 15 minutes before serving.