Azerbaijani beef bozbash with chickpeas

Step-by-step cooking

1. Step 1:

   

   How to cook bozbash, Azerbaijani soup? Prepare all the necessary ingredients. Beef can only use the flesh, but if you need a more rich broth, then take part of the meat with the bone. Tomatoes in their own juice can be used ready-made store-bought or replaced with fresh tomatoes, grate some of them on a fine grater, and cut the rest into small cubes.

2. Step 2:

   

   Rinse the chickpeas to clean water. Fill with cold water and leave overnight. Then drain the water and dry the peas. ! During soaking, chickpeas can emit light clicks that can be heard even through water. Therefore, if you hear an incomprehensible periodic crackling from the kitchen at night, then do not be afraid - it's chickpeas. If these clicks interfere too much, you can move the chickpeas into a cold oven - you can't hear anything behind the hermetically closed door.

3. Step 3:

   

   Peel the potatoes and cut them in half lengthwise. If the tubers are large, then in quarters.

4. Step 4:

   

   Wash the beef, dry it and cut it into medium pieces.

5. Step 5:

   

   Peel the onion. I have a large onion, so I used a half. Then it all depends on your preferences. Usually the onion is crushed into small cubes and fried together with the meat (step 7). And then add the rest of the ingredients and cook the soup together with the onion. I prefer that the onion pieces do not come across in the soup. Therefore, I cut it large and after roasting with meat, I take it out of the pan and cook bozbash without onions.

6. Step 6:

   

   Heat the butter in a frying pan over high heat. Lay out the beef and fry, stirring, until golden brown.

7. Step 7:

   

   As soon as almost all the excess liquid evaporates from the pan and the first ruddy spots appear on the meat, add the onion (finely or coarsely chopped) and fry everything together until all the meat is covered with a golden crust. After that, you can take the onion out of the pan, like me, or continue cooking with it.

9. Step 8:

   

   Put the meat in a saucepan. Reduce the heat to medium.

10. Step 9:

    

    Add chickpeas. Season everything with salt and pepper, sprinkle with turmeric and mix.

11. Step 10:

    

    Pour in hot water and bring to a boil. Cook over low heat at a low boil for about 30-40 minutes until the beef is ready.

12. Step 11:

    

    Put the potatoes and tomatoes in their own juice in the soup and cook the bozbash, stirring occasionally, for another 15-20 minutes until the potatoes are ready.

13. Step 12:

    

    Remove the finished soup from the heat and let it stand under the lid for 20-25 minutes.

14. Step 13:

    

    Then pour the soup on plates, sprinkle with chopped parsley or coriander and serve to the table. Enjoy your meal!