Azerbaijani mutton Bozbash soup with chickpeas

Step-by-step cooking

1. Step 1:

   

   How to make Bozbash soup from lamb? Prepare everything you need for this. For this soup, use lamb ribs. Tomatoes can be used both fresh and in their own juice. All vegetables must be washed.

2. Step 2:

   

   The first step is to boil the chickpeas. Fill the raw chickpeas with water and leave to stand for 4-5 hours. You can leave it overnight. Then pour the chickpeas with water, bring to a boil and cook for 60-80 minutes over low heat. The finished chickpeas will become soft.

3. Step 3:

   

   Peel the onion and carrot and rinse. Grate the carrots on a coarse grater, and chop the onion a little.

4. Step 4:

   

   Fry the lamb until light golden brown. Then pour a little water and simmer on low heat under the lid for an hour. The meat should become soft. Then add onions and carrots to the meat and mix. Leave everything together for 5 minutes.

5. Step 5:

   

   For the convenience of further cooking, you can use a saucepan. Add chopped tomatoes to the meat.

7. Step 6:

   

   Cut the core out of the quince and cut it into slices. Peel the bell pepper from the seeds and cut into slices.

8. Step 7:

   

   Add quince and pepper to the meat. Leave everything to simmer for 20 minutes.

9. Step 8:

   

   Peel and rinse the potatoes. Then cut it into large pieces and add it to the pan. Cook for another 15 minutes. Pour hot water.

10. Step 9:

    

    At the end of cooking, add boiled chickpeas, crushed garlic, pomegranate juice, salt and spices. Sprinkle everything with chopped herbs. Bring to a boil and remove from heat. Cover the soup with a lid and let it stand for another 10-15 minutes. The amount of water can be slightly adjusted to your taste.

11. Step 10:

    

    Bozbash soup turns out to be quite thick, hearty and rich. Bon appetit!