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Azerbaijani Kufta Bozbash Soup with Rice and Meat

Add a taste of traditional Azerbaijani cuisine to your home menu. A famous first course of Azerbaijani cuisine is Kufta Bozbash — a chickpea soup with meatballs.

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Kufta Bozbash soup in Azerbaijani with rice and meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 4 g
Fats 6 % 2 g
Carbohydrates 82 % 27 g
149 kcal
GI: 70 / 30 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Soak the chickpeas.

  3. Step 3:

    Step 3

    Rinse the chickpeas in the morning.

  4. Step 4:

    Step 4

    Run the meat through a grinder.

  5. Step 5:

    Step 5

    Add rice, salt, pepper.

  6. Step 6:

    Step 6

    Soak the cherry plums.

  7. Step 7:

    Step 7

    Make the brine.

  8. Step 8:

    Step 8

    Add the cherry plums.

  9. Step 9:

    Step 9

    Shape the meatballs.

  10. Step 10:

    Step 10

    The broth...

  11. Step 11:

    Step 11

    ...strain it.

  12. Step 12:

    Step 12

    Step 12:

  13. Step 13:

    Step 13

    Chickpeas, onion, and potatoes.

  14. Step 14:

    Step 14

    Add the potatoes,...

  15. Step 15:

    Step 15

    ...chickpeas, onion...

  16. Step 16:

    Step 16

    ...and the meatballs into the broth.

  17. Step 17:

    Step 17

    Finish cooking the soup.

  18. Step 18:

    Step 18

    Spices...

  19. Step 19:

    Step 19

    ...add to the soup.

  20. Step 20:

    Step 20

    Step 20:

  21. Step 21:

    Step 21

    Step 21:

  • Soak the chickpeas overnight. In the morning, rinse them and boil them until half done in the meat broth. Add salt, pepper, and raw rice to the ground lamb. Soak the dried cherry plums for 10 minutes. Make a solution of water and salt. Now, with your hands moistened in the solution, take some of the meat, place a cherry plum in the center, and form large meatballs. Add coarsely cut potatoes to the broth, along with whole onion and lamb tail fat cut into thin slices. Add salt to taste. Add the meatballs. Season the soup with various spices. Serve the kufta bozbash with chopped fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Boiled fortified white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Turmeric - 325  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Cherry plums - 27  kcal/100g
  • Table fat - 899  kcal/100g
  • Cooking fat - 897  kcal/100g
  • Confectioner's fat - 897  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Onion - 41  kcal/100g
  • Dried spices - 240  kcal/100g
  • Cilantro - 25  kcal/100g

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