Beef bozbash. Chicken bozbash soup in a slow cooker: we cook Caucasian dishes at home

Chikhirtma is a traditional Azerbaijani dish. It can be prepared from chicken, lamb, veal. It should not be confused with Georgian dish with the same name, which is a soup (although it consists of similar ingredients). Sometimes Azerbaijani chikhirtma is called "chikhirtma".

For cooking Azerbaijani chikhirtma from the chicken we take:

chicken - 600 g
onion - 400 g
butter - 50 g
chicken broth - 250 ml
tomatoes - 1-2 pcs.
lemon juice- 2 tbsp. spoons
eggs - 3 pcs.
turmeric - 1 teaspoon
greens
salt pepper

You can take more chicken - even a whole chicken. Just a small amount was used in this recipe, only three thighs. Accordingly, if we take more meat, then it is desirable to increase the volume of other products, especially onions.

Cooking chikhirtma in Azerbaijani

There are many various recipes chikhirtma. Most often it is prepared from meat or poultry in combination with vegetables and eggs. But there are options without meat, only from vegetables. Some consider chihyrtma as a Caucasian version of scrambled eggs or scrambled eggs, because eggs play a very important role in this dish. Of them is prepared thick sauce forming a delicate soufflé.

Chicken chikhirtma is often prepared from boiled chicken. This is due to the need to use chicken broth for the dish. However fried chicken tastier than boiled. Therefore, you can take ready chicken bouillon and fry the chicken pieces. Moreover, the chicken does not need to be fried completely, as it will then come in the sauce. It is enough just to fry the pieces of meat until a golden appetizing crust is obtained.

Now about salt. Since the broth is salty, salt is also added when frying the onions, and we add a little salt to the chicken pieces themselves before frying, it is important not to oversalt the dish during cooking.

The process of cooking chikhirtma with chicken

Cut the chicken into portioned pieces(we don't need to do this, we have the thighs ready). If used boiled chicken- it still needs to be fried a little on butter until getting a crust. Salt and pepper the chicken, put it in a deep frying pan and fry.

All onions should be finely chopped. Just in time for the chicken to fry.

We take the fried chicken out of the pan, add butter to it and spread the chopped onion. So that the onion is better fried and gives off a smell, immediately salt it.

We set the fire a little more than average. Onions should not so much fry as languish. Stir occasionally with a spatula. Lightly knead at the same time so that the onion is homogeneous. It should become translucent and begin to caramelize.

We clean the tomatoes from the skin. We cut, pour boiling water for 3-4 minutes, then - cold water and immediately remove the skin. Finely-finely chop the tomatoes, almost into porridge.

Our onions have already simmered and become transparent, gradually starting to lightly fry. At this point, we add chopped tomatoes and lemon juice.

Pour 1/3 cup broth into the pan. We mix.

Simmer vegetables with broth over low heat for about five minutes, continuing to knead the onion with a spatula.

Lay the previously fried chicken pieces on top of the onion. Sprinkle with turmeric.

Pour the remaining broth into the pan, which should not completely cover the chicken pieces. Mix and close with a tight lid.

That's all, now we leave our chyhyrtma to languish. With low fire and closed lid this should take approximately 25-30 minutes. The chicken should be slowly stewed. You need a very small fire so that the sauce does not burn, especially the onions.

It is desirable that the sauce is as homogeneous as possible.

We cut the greens.

Break the eggs into a bowl, beat. Salt, pepper.

Here you can add greens directly to the eggs, mix and cook further in the same way as the above recipe. And you can add greens already at the end, sprinkling them with ready-made chikhirtma. We use the second option.

Important milestone! Carefully pour the beaten eggs into the sauce. It is advisable to try so that the eggs are approximately evenly distributed over the entire surface of the pan.

You don't need to mix!

Now, on the smallest fire with the lid removed, you need to bring the sauce to a thickening. Sauce should not boil violently! You can't mix it either. To speed up the cooking process, you can pierce the sauce so that the moisture evaporates better.

The sauce should stay moist, don't dry it out.

As a result, we get a delicious and fragrant stewed chicken, with soft and juicy meat. Pieces of chicken meat are covered with tender and appetizing egg and onion soufflé.

That's it, our Azerbaijani chikhirtma is ready! Put the chicken together with the sauce on plates and sprinkle with chopped herbs.

Chyhyrtma is often served as a side dish for folding Azerbaijani pilaf. However, it will go well as a separate dish.

65 minutes servings - 6 difficulty - 3 out of 5

Description

Bozbash is considered real calling card Azerbaijani cuisine. This dish is a soup with vegetables and a side dish, which serves as the first and second course for dinner. Traditionally bozbash is made with beef, vegetables and chickpeas. But modern cooking is rich in experiments and new solutions, and bozbash is no exception. Therefore, one of the versions of preparing this hearty dish is chicken bozbash, which cooks faster and is a little easier to digest in the body, and the set of products is a little smaller. But it is important to note that the dish still turns out to be tasty, satisfying and nutritious, which is no doubt important for a full meal. The process of preparing bozbash will please you with simplicity and ease. This dish can be prepared by anyone, even if he is a novice cook.

Step by step recipe with photo

Let's start by dividing chicken carcass into portions: cut off the wings, drumsticks and thighs, and cut the brisket along the bone, and you can also cut it across the ribs to make the pieces smaller.

Put the chopped chicken into a saucepan and fill it with water, and then put it on the fire to cook the broth. When the water boils, you need to remove the foam that has formed and reduce the heat. Cook the chicken broth for 20 minutes, then remove the chicken with a slotted spoon.

Meanwhile, peel the onion from the husk and chop finely. After that, put a frying pan with vegetable oil on the fire. When it warms up properly, we throw the chopped onion to pass.

After frying it a little, add turmeric and continue to fry over medium heat. After a few minutes, put the boiled chicken in the pan and continue to fry it along with the onion until a golden crust appears.

After that, put the chicken broth on the fire and put the contents of the pan into it. While the broth is boiling, peel and wash the potatoes and cut them large pieces(It is enough to cut each potato into 4 pieces).

When the broth still boils, we throw in the potatoes, salt, pepper and continue to cook the bozbash until the potatoes are ready. To do this, we need about 20 minutes. During cooking, we monitor the foam and, if necessary, remove it.

Bozbash is the most common meat soup from fatty lamb belly various vegetables and fruits, slightly acidified. From others dressing soups bozbash is distinguished by essential ingredients, such as: chickpeas (nohut, mutton peas, nat, chickpeas) and chestnuts (can be replaced with potatoes). characteristic feature This soup is an additional frying of already boiled and washed lamb meat. The set of vegetables can be different, which depends on the time of year and region. In addition to the main vegetables and onions, you can add Bell pepper, turnips, carrots, apples, zucchini, cherry plum, tomatoes, eggplant, bean pods and dried fruits. Of the seasonings, in addition to the main ordinary ones, saffron, tarragon, basil, peppermint are used.
Bozmash has several varieties - regional (Sisian, Shusha new and Shusha old, Etchmiadzin, Yerevan) and seasonal (winter and summer). These varieties differ from each other in the composition of additional fruits and vegetables. But at the same time, the amount of liquid (water) and meat, the main vegetables and all the spices are unchanged in all cases. All varieties of bozbash are prepared according to the same scheme. This gives us the opportunity to present a single, general recipe its preparation. Only differences in the set of products for bozbash varieties and slight differences in cooking options are indicated.
In any kind of bozbash for every half kilo of lamb goes 2 liters and 25-50 grams of butter or melted butter for frying vegetables and meat. Therefore, the concentration of the broth and the amount of meat per serving are always the same. But at the same time, the lamb brisket is cut into pieces of different sizes for various kinds bozbash: for such types of bozbash as Shusha, Echmiadzin, winter, summer - the size of half a matchbox, for old Shusha, Sisian bozbash - from a matchbox, for Yerevan - from two boxes. Therefore, in various bozbash per serving, there are respectively four, two or one piece of meat, each with a rib.
Along with traditional views bozbasha there are also non-traditional ones. One of them is chicken bozbash, which we offer you to cook.
To make chicken bozbash, you will need:

potatoes - 400 g
chicken fillet - 600 g
onion - 2 pcs.
butter - 150 g
tomato paste - 1 tbsp.
water - 600 ml
salt - to taste
ground black pepper - to taste
greens

How to cook chicken bozbash:
1. Finely chop the onion and fry in oil until slightly golden.
2. Chicken fillet and cut potatoes in small pieces.
3. Add chicken meat to the onion, salt, pepper and fry.
4. Add potatoes to the pan, salt, pepper.
5. Add to the pan tomato paste and fill with water.
6. Cook on medium heat for 1 hour.
7. Sprinkle with herbs before serving.

Those who have visited the Caucasus, enthusiastically talk about bozbash - very tasty caucasian soup on the meat broth. This dish is the pride of Azerbaijani cuisine. The base is lamb, beef or chicken, which are generously complemented with chickpeas - chickpeas, string beans, fresh vegetables and fragrant spices. The result is hearty meal with sourness, a cross between a soup and a second course.

Recipes from Azerbaijan

Translated from Azerbaijani "bozbash" means "gray head". AT Georgian cuisine a similar soup is called basbache. In the Caucasus, there are countless recipes for making bozbash, which differ in the composition of the products. In some regions, chestnuts or potatoes are added instead of chickpeas, and along with onions vegetables such as carrots, zucchini, tomatoes, bell peppers, eggplants, turnips are used.

There are recipes for Azerbaijani bozbash, which include the addition of sour fruits - cherry plums, plums or apples, as well as currant, pomegranate or lemon juice. BUT main ingredient, without which not a single recipe can do - this is meat.

If you ever happen to visit Azerbaijan, be sure to try bozbash meat soup. It is cooked in every Azerbaijani family and, of course, served in cafes and restaurants.

And in memory of the sunny land and unforgettable days spent in eastern country, bring a recipe that will help you cook lamb bozbash at home, as is customary in the Caucasus.

Spicy lamb soup

In Azerbaijan, they prefer to cook first and second courses from lamb, and most often lamb pulp or lamb ribs . Bozbash cooked from such meat turns out to be very rich and is called brocade-bozbash. Sometimes bozbash is confused with soyutma - another lamb dish, which is mainly prepared from shank, potatoes or chestnuts are added to them. But this rather the second dish than soup.

To prepare a classic bozbash, you will need the following set of products:

In a large cast iron pan or cauldron, put the washed meat, pour 5 liters raw water, place on a preheated stove and bring the contents to a boil. Don't forget to skim off the foam. After the water boils, switch the burner to medium fire, after half an hour, salt the broth, add peppercorns. To make the broth fragrant and transparent, add a whole onion peeled from the husk, carrots and continue to cook until tender.

While the meat is cooking, peel the carrots, remove the seeds from the sweet pepper. After that, cut the carrots and peppers into strips, the remaining onion peel off the husk and cut into thin half rings. Remove skin from eggplant and chop into large cubes.

Tomatoes must also be peeled: to do this, pour over them with boiling water and immediately dip in cold water, now you can remove the skin. Finely chop the peeled tomatoes. Peel the potatoes, and so that they do not darken, place in a bowl of cold water. It remains to wash the quince, remove the seeds from it and cut the fruits into slices.

After the meat is cooked, remove it from the cauldron and cut into large portions, strain the broth and pour it into another container. Wash the cauldron, pour in vegetable oil and fry the boiled lamb until golden brown, then add the onion and simmer over medium heat until it softens.

The next step is to add carrots, cumin and coriander. After the carrots become soft, pour prepared tomatoes into the cauldron, which can be replaced with tomato paste, and sweet peppers, leave to stew for 10 minutes.

Transfer the chickpeas, pre-soaked overnight, into a cauldron with meat and vegetables, attach hot pepper, Bay leaf, salt and pour strained broth. Boil the contents of the cauldron, switch the heat to medium and cook until the chickpeas are ready.

Now it's time to add potatoes and quince, and after another quarter of an hour - dried basil and saffron, which will give the dish a pleasant golden color. Close the cauldron, put out the fire and let the soup brew for a few minutes. Serve ready meal in deep plates, sprinkling chopped herbs on top and adding sour cream to taste.

You can safely improvise with this recipe: for example, instead of eggplant, take zucchini, and in the absence of fresh fruit, use dried fruits that must first be soaked in warm water. String beans will not spoil the taste of the dish at all.

The secret of kyufta-bozbash

The recipe for this type of bozbash differs from classic dish because it uses lamb meatballs. When preparing minced meat, onions, rice and spices are added to it. Gives special piquancy to meatballs secret ingredient- cherry plum or plum, which are put into the center as a filling meat ball. And also it is worth noting the size of the meatballs: they are made the size of half the palm of your hand. Very tasty Azerbaijani soup co fresh bread or crispy pita bread.

If it is not possible to cook this lamb dish, do not be discouraged and use next recipe, which explains how to cook beef bozbash.

Beef soup on the bone

A veal or beef dish is not as fatty as a lamb bozbash recipe, but no less tasty. For delicious and rich soup prepare the following ingredients:

Preparation of chickpeas begins the day before cooking: fill it with water and leave to swell until the morning. In the morning, drain the water and rinse the chickpeas.

Wash the meat and cut into 2x3 cm pieces. Peel the onions and potatoes, cut the onions into half rings and the potatoes into slices.

Melt the butter in a deep saucepan and fry the onion until transparent, then put the tomato paste and bring the mass to a thickening. The next step is to add meat and bones, which need to be fried for about 10 minutes, then pour the peas into the pan, pour the contents with boiling water, salt, pepper and add turmeric. Bring the contents of the pot to a boil, reduce the heat and simmer until the meat and chickpeas are cooked through.

Lastly, throw in the potatoes and cook until tender, remove the pan from the heat and let the soup brew for half an hour. Serve bozbash in soup bowls topped with chopped cilantro or parsley.

Very often other dishes are confused with bozbash caucasian cuisine, for example, shalampur. The difference between shalampur is that it full second a dish in which the ingredients are stacked in layers thick-walled pan or a cauldron with a small amount of tail fat or oil on the bottom and stew for 2 hours. Its composition, like bozbash, includes lamb cut into pieces, which is flavored with salt, turmeric, black allspice and ground ginger.

Mugs of tomatoes are stacked on top of the meat, bell pepper, sliced potatoes and onion rings. Each layer is salted, sprinkled ground pepper, greens, dried barberry, and then the layers are repeated.

From above, this splendor is poured with half a glass of water, brought to a boil and simmered for 2 hours over low heat. As a result, it turns out delicious dish with melt-in-your-mouth meat, which is eaten even by those who do not like lamb.

Another lamb dish - kukai bash - also resembles bozbash in its composition. To prepare it, boil lamb and potatoes, which are then cut into medium pieces and placed in a deep saucepan. Products are poured from above ghee, sprinkled with salt, pepper and chopped onion. Finishing touch- pouring from an egg mixed with fresh herbs, and a stewpan can be sent to the oven. The dish can be taken out of the oven when it is covered. golden brown. When serving, just don't be surprised, kukai bash needs to be sprinkled with cinnamon.

Attention, only TODAY!

Calories: Not specified
Time for preparing: Not specified

Bozbash is a Caucasian dish. As everyone knows, people in the Caucasus are very fond of cooking. Local dishes are very tasty, they are distinguished by originality and originality. That is why Caucasian cuisine has gained popularity in many countries of the world. Many National dishes Caucasian have spicy taste, they use a lot of spices and spices. This dish is bozbash soup.

Traditionally, in their homeland, bozbash is made from lamb. also in this soup chickpeas and chestnuts are added. However, there is a recipe that will allow you to cook bozbash, focusing on the products available to us. This is a chicken and potato bozbash recipe. This recipe allows you to cook a very tasty and nutritious version of Caucasian cuisine - chicken bozbash.

Ingredients:

- potatoes - 7 pcs.,
- tomatoes in own juice- 200 g,
- chicken meat - 500-600 g,
- salt - to taste,
- butter - 20 g,
- water - 1.5 l,
- ground turmeric - 2 pinches,
- black pepper - 1 pinch,
- suneli hops - 1 pinch,
- bow - 1 pc.

Recipe with photo step by step:

Onion cut into cubes.
We take the pan in which the chicken bozbash will be cooked, put it on the fire. Put the butter in a saucepan, let it melt.
Fry the chopped onion in butter until it becomes golden brown.

Add chopped tomatoes and continue to simmer over medium heat. Simmer until a third of the liquid has evaporated.

We prepare the chicken. After rinsing under running water, cut it into portions.
Place the chicken pieces in the bowl with the vegetables.
fans traditional cuisine can cook.

Fry the bird for 5 minutes until it changes color.

Pour all the ingredients of the bozbash soup with boiling water.
Add spices, salt to the soup and cook it until almost fully prepared Chicken.

We wash the potatoes from the remnants of the earth, peel and cut into medium pieces.
We send the chopped potatoes to the boiling soup.

We continue to cook the soup until the chicken and potatoes are ready. Make sure that the potatoes do not boil, they must remain whole.
After the potato and chicken bozbash is ready, you need to let it brew for some time.

When the bozbash is infused, pour it into plates and serve it to the table.
As you can see, there are no difficulties in preparing bozbash. It turns out very tasty and satisfying. Having cooked it once, you will definitely want to cook it again. It is possible that this dish will become your favorite and you will cook it often enough in your kitchen.

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