Description
Bozbash – thick lamb soup with vegetables and legumes. A traditional dish of Caucasian cuisine. On the website there are similar recipes, but I decided to share my tried and tested option. Bozbash for this recipe won our family "with a spoon"! The recipe I spied in one of the editions of "the book of Gastronomy". Welcome to the table all lovers of thick, nourishing soups.
Ingredients
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Lamb
700 g
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Potatoes
6 piece
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Onion
2 piece
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Apple
3 piece
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Green beans
200 g
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Pepper
1 piece
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Prunes
1 handful
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Tomato paste
2 Tbsp
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Thyme
1 Tbsp
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Basil
1 Tbsp
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Vegetable oil
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Salt
-
Greens
Cooking
Meat pour two liters of cold water. Bring to boil, remove the foam, reduce the heat and cook for 30 minutes.
While cooking meat, peel and chop the onion (I chop into cubes about 1x1 cm) and fry it for about 3 minutes.
Coarsely chop bell pepper, potatoes, apples.
At the end of time to remove the meat from the broth, strain the broth. Remove the meat from the bones (if you have lamb bones). Cut into pieces. Add to the onions and fry for about 2 minutes.
Alternately add to the pan with the meat and onion pepper, green beans, apples, prunes (in the original recipe recommend to take smoked prunes, but in our area this "beast" is not usual and I used regular dried, pitted).
Fried mixture to put into the broth, add potatoes, tomato paste, thyme, and Basil. Bring to boil and cook on medium heat for 15-20 minutes.
Serve hot, optionally sprinkled with coriander, parsley and Basil.
Bon appetit!
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