Armenian soup petti. Step-by-step photo recipe for making Azerbaijani lamb piti soup in a saucepan

Each country has its own the National dish, which is calling card all local restaurants. AT Azerbaijani cuisine such a dish can be called original soup drink. The peculiarity of the recipe for its preparation is to use unusual products and spices. Ready meal it turns out very tasty, rich and fragrant. It can be cooked in pots, a saucepan or a slow cooker.

Subtleties of cooking

Despite the fact that the birthplace of this amazing soup Azerbaijan is considered, a similar dish can be found in Armenia. There it has a slightly different name - putuk. But the preparation technique and composition Armenian dishes little different from the classic.

Refueling hot, prepared according to traditional recipe, has several important features. How to cook Azeri-style piti at home so that it matches the classic recipe:

All these ingredients and the method of preparation add to the traditional Azerbaijani soup. unique taste. Despite this, there are many other recipes for cooking. Such hot dishes can be safely called variations on piti. Instead of cherry plum, many housewives put prunes in the soup. Lamb is replaced with beef or pork, and rich broth cooked in a saucepan or slow cooker.

According to tradition, original way the serving of the dish is different from the modern one. Going to Azerbaijan, you can see that piti is eaten there in a completely different way. This dish is considered both a soup and a side dish at the same time, so it is eaten in two doses.

First, pieces of churek (Azerbaijani flatbread) are placed in a separate plate, which are poured with broth from a pot and seasoned with sumac. It also crumbles into a bowl with cakes blue bow. The thick part of the soup is eaten in the second stage, the chickpeas are thoroughly kneaded with a spoon, and the dish itself is supplemented fresh tomatoes, chopped onion and sumac.

Classic pot recipe

During the preparation of piti soup from lamb and chickpeas according to the traditional recipe, time must be observed. This will fully reveal the taste of each ingredient. Such a hot dish will turn out incredibly fragrant, nutritious and spicy.

To prepare the dish, you will need the following ingredients:

The hostess, who decides to cook a spicy hot dish, needs to soak the chickpeas in advance cold water. Peas should be infused for 3-6 hours a day. cool place. After this time, the chickpeas are thoroughly washed, poured with purified water and boiled on the stove after boiling for 15 minutes.

In parallel, put the chestnuts to boil. After 10 minutes of boiling, the edible nuts are cut to extract the kernels. Wash lamb well and chop large pieces. minced meat along with chickpeas and chestnut kernels spread on the bottom of the pots. All components are filled with water, closed with lids and sent to the oven for 60 minutes. The temperature in the oven should be average - 140-150 o C.

While the broth is being prepared, you can start cutting dried or fresh cherry plum (pre-remove the bones). Chop fruits into cubes. Onions and fat tail fat are cut in the same way. Saffron is poured with a tablespoon of only boiled water and infused for 5 minutes. Washed tomatoes are cut into slices.

Remove pots from oven, remove foam from the broth. Add chopped onion, tomatoes, saffron tincture, spices, cherry plum and lard to each serving. Put the pots with all the contents back in the oven for 1 hour, covering them tightly with lids. After 60 minutes fragrant dish can be considered ready. Sprinkle mint over each serving of hot soup before serving.

Drink in beef broth

This soup is beef broth will appeal to connoisseurs of hearty food with a large abundance of spices and rich taste characteristic of Azerbaijani dishes. Unfortunately, not every gourmet is able to appreciate the taste of lamb. Someone simply may not be suitable for such a product due to high calorie. An excellent substitute for lamb meat will be beef tenderloin.

To prepare 2 servings of soup, you will need the following ingredients:

The cooking process of this first dish is not much different from the original. Recipe for soup piti with beef broth:

Sprinkle the finished soup with herbs. Serve the Azerbaijani hot dish on the table immediately after preparation. Piti soup prepared according to this recipe is very tasty, fragrant, and tender meat melts in your mouth.

Fragrant soup cooked in a saucepan

This original soup is very different from classic recipe drink in pots. A hot dish is prepared in a convenient saucepan, which is much more convenient than laying out all the ingredients in portions in clay pots. Fragrant soup, cooked in a saucepan, differs not only in the method of serving, but also in the component composition. To prepare it, you will need the following products:

The cooking process should begin with the preparation of meat. Wash the lamb thoroughly, dry it with a paper towel and cut into portions into pieces (no need to remove the bones). Prepare a container for making soup, a deep pot or cauldron is perfect. Put the chopped meat on the bottom of the dish, pour it clean water to the top and put on fire.

While the contents of the pan are boiling, melt a small piece of chopped bacon in a hot frying pan. Peel the onion, chop it into small cubes and fry in lard until it begins to form golden crust. Fried onion put in a separate bowl, season it with salt, pepper, spices and bay leaves. As soon as the broth boils, immediately send the onion mixture with spices to the container with meat. Boil the soup for an hour and a half over low heat.

Peel and wash the potatoes, cut them large pieces. After the broth has boiled down, pour potatoes and peas into the pan, season everything with tomato paste. All components must be cooked over medium heat for 30 minutes. During this time, chop the prunes, which are sent to the cauldron 5 minutes before the end of cooking. simple and tasty soup drink in the pot is ready.

The dish is served hot. Greens are poured into plates in portions. You can use parsley, dill, green garlic sprouts or cilantro.

A rich hot dish in a slow cooker

Modern technologies have greatly simplified the process of preparing even such complicated dish how to drink. The usual pan or clay pots, which can not be found in every kitchen, can easily be replaced by a slow cooker. To make a delicious Azerbaijani soup, you will need the following components:

These ingredients are enough to prepare 2 servings of rich, thick soup. The recipe for making piti in a slow cooker is quite simple, but requires the chef to strictly follow the instructions:

When the stewing is over, open the appliance, add chopped greens and saffron infusion to the soup. Let the dish rest closed lid within 5 minutes.

Spicy first course piti is a canvas for writing culinary masterpieces, which is why there are so many options for its preparation in the world. Beef or lamb rich broth goes well with ginger, garlic, herbs. A special aroma of the dish is given by fresh or dried mint. You can also experiment while serving pots. Unusual decoration the table will be pots covered with pieces of lard, brisket, bacon or dough, which, when baked in the oven, is covered with a delicious crust.

Attention, only TODAY!

I want to tell a little about the city of Baku and its gastronomic part, visiting the market and fruit shops.

“... - Padkhadi, daraga, smell-eat ripe persimmon, pomegranate nucleoli, still warm lamb! - Here's a lemon! Just smell it, warm it in your hands, dear, and listen to this sweet smell of passion in your stomach! ... ”- these are the words that traders in the Baku market meet with.

The city of Baku impressed me with its freshness, cleanliness, hospitality and, of course, gastronomic tastes.

View of the city and bay. A beautiful embankment with a coastal park stretches along Neftchilar Avenue. The Caspian is beautiful.

Flame Towers, the famous skyscraper towers of Baku, which are visible from everywhere in the city.

Old Baku – Icheri Sheher

The guys play backgammon. Icheri Sheher

The Maiden's Tower - hit the frame of the beginning of the film "The Diamond Arm".





It's like a local "sex shop"

Gastronomic shop where you can buy spices, cereals and dried fruits.

A visit to the market for the chef is sacred.

Baku market "Teze-Bazar" Here you can buy skewers, saji, barbecues, knives. Taste black caviar (traders invite you to try). A sea of ​​spices, preserves. Excellent lamb, cheeses and fish.

This is the kind of equipment a chef should have.



The aroma of spices, pickles and dried fruits cannot be conveyed. All in big bags. On the left, a Baku resident calls to his closet to try caviar.

... - Padhadi, daraga, smell-eat ripe persimmon, pomegranate nucleoli, still warm lamb! - Here's a lemon! Just smell it, warm it in your hands, dear, and listen to this sweet smell of passion in your stomach! …

Dried dogwood, saffron and sumac are popular spices in Azerbaijan.

Sumac is an acidic spice that replaces lemon and vinegar. Widely used in oriental cuisine.

"Pamidor is delicious, padhadi pakupai"

Sheep everywhere - average age 2.5 months. The meat of these lambs is so tender that you can eat it with your lips.

Soup piti - cooking features

Important condition proper cooking dishes include the presence of clay pots in which ready-made soup is served.

I think every housewife somewhere on the mezzanine or in the closet has old clay pots lying around. Find them, wash them, fill them with water and let them stand so that the bubbles come out of the ceramics. And then, put the pots on the stove and let them cook for a few minutes. Then again pour water to the brim, put a piece of lamb fat, but without smell! Like kidney, but the main thing is that there is fresh or a few drops of oil and let it boil until there is no water left in the pot. Wash the pots well and they are ready to use.

This is how pots for Azerbaijani piti soup look like

The peculiarity of this preparation is that when the pot of soup boils on the stove, it heats up, mainly from below. And at the top the temperature is about 80 degrees. Thus, convection covers the entire volume. However, it is not so important to adhere to such a custom. You can cook piti soup in a saucepan or in a cauldron. The article tells how to cook piti soup properly.

Serving soup piti

Serving soup piti is very interesting, since this is the second soup, then it is eaten in two steps: first, slices of churek (Azerbaijani flat wheat cakes) are placed on a plate. Pour the slices from the pot with hot strong broth. Add chopped red onion and sprinkle with sumac.

Second run: put everything left in the pot on a plate, mash the chickpeas and potatoes. Add fresh pink tomatoes, another 50 grams of onion and sprinkle with sumac.

soup piti- a traditional Azerbaijani dish, very fragrant and very satisfying. it pea soup, so this may confuse many, but do not be upset, because you may not have tried such a delicious pea soup. Our soup will need some unusual ingredients, so it can make the cooking process a little more difficult, but, in any case, you can easily replace them.

How to make Azerbaijani Piti Soup?

This soup in its homeland is always prepared with lamb, so there may be problems with this moment. If it is not possible to purchase lamb, use fresh bone-in beef.

And so, for the soup we need:

Lamb on the bones, 750g.
. Fat tail fat (provided that the meat is not very fatty), 50g.
. Onion, 2 pcs.
. Potatoes, 4-5 pcs.
. Chickpeas, 150g.
. Cherry plum (can be replaced with prunes)
. Tomato paste, 1 tbsp.
. Greens
. Salt

Here is a list, you can replace the ingredients, but it is advisable to stick to the specified list.

Soup Piti. Recipe with photo.

1. We divide our meat into pieces of small size and put it in a pan. Fill with water strictly according to the level of the meat.

2 . We bet on medium fire and bring to a boil. From time to time we remove the foam. As soon as it boils, reduce the heat to a minimum and leave the broth to boil further. In this mode, cook for 50 minutes.

3. We throw chickpeas into the broth. It is worth remembering that peas need to be soaked in advance for 5-6 hours.

5 . Now we need to taste the broth, if it is not very salty, add salt. We clean the potatoes, cut them into cubes and throw them into the pan. Also add prunes.

6. As soon as the potatoes become soft, add the tomato paste and cook further until fully prepared! 10 minutes after tomato paste soup will be ready. You can serve it to the table by adding greens to it.

150 g boiled beef

1 fresh cucumber

2 cm leek

thickened cream filling

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Azerbaijani soup - Piti

Time for preparing: 120 min.

Servings: 4

• Young lamb meat with bones, ribs or loin are best - 700g
• Fat tail fat (in case the lamb is not fat) - 50g
• Onion - 2 pcs.
• Chickpeas - 150 gr.
• Potatoes - 4-5 medium
• Cherry plum, fresh or dried, I replaced it with prunes
• 1 tbsp tomato paste or 2 tomatoes
• Greens - cilantro (coriander) is best, but if not, then parsley and dill.

I really liked this soup, unusually hearty, tasty and fragrant!

In the original, the Azerbaijani Soup Piti soup is cooked in portioned clay pots, and chestnuts are used instead of potatoes.

I had to simplify the recipe a little, you can make it even easier for those who do not have lamb - replace it with not very old bone-in beef.

I didn’t have ribs, but I had a fresh loin, which I chopped into pieces, perhaps this option is even better than ribs, I refused fat tail,

since the loin was with fairly thick fat layers.

We take a small saucepan, put our lamb bones with meat, pour cold water so as to just cover the contents of the pan.

Slowly bring to a boil, periodically skimming off the foam. As it boils, we reduce the fire to a minimum, but so that the broth boils further, only very weakly and close the lid. We cook 50 minutes.

Throw in chickpeas pre-soaked for 5-6 hours.

Cook for another 20 minutes and throw onion cut into half rings and a spoonful of salt.

Cook for another 20 minutes, try our broth, if there is not enough salt, then add more, pour

potatoes can be whole, but I prefer diced, add cherry plum or prunes.

povary.ru

With my hands

Azerbaijani cuisine. Soup Piti. Recipe

Soup is an important part of the human diet. The first courses are different: vegetable, meat, cheese, lentils. In Azerbaijani cuisine there is a very tasty and healthy Soup Piti. The Internet is replete with variations of the recipe for the national dish, but I dare say that I would hardly call them authentic - these are just pea stews with tomato.

Having lived half of my life in Baku, I can say that I often ate Piti, which was cooked in our family. The fact that the soup is prepared exclusively in pots is not true. Really, if the hostess does not have special dishes, she will not be able to please her family with an amazing dish?

Cooking Piti soup in a pot

Soak one and a half cups of nuhut peas in cold water.

We prepare lamb: wash, divide into pieces. The amount of meat - at least 500 grams. In addition to the pulp, we take a couple of lamb knees - the bones must certainly be present. Since the lamb is a bit dry, add a little tail fat - a small 100 gram piece.

Pour all the meat components with water and put on fire. When it boils, be sure to remove the foam.

We spread the washed peas and seven peeled potatoes - not small, medium in size. You do not need to cut the potatoes, they are laid whole.

We throw peppercorns into the pan - 15-20 pieces, salt.

We add cherry plum to the soup at will - it is needed to give sourness.

At the moment of boiling, reduce the fire to a minimum so that active seething stops. Cover the pot tightly with a lid and leave for 3-4 hours.

Attention: The soup should languish, but not boil!

While Petey is getting ready, the hostess can do a lot of housework and even run to the store. This makes cooking soup convenient: all urgent matters have been redone, the apartment is clean, and dinner has been cooked by itself, just in time for the whole family to gather.

Toward the end of the cooking process, we prepare the greens. Add a little saffron - for a golden hue and aroma. Wash and chop dill, parsley, cilantro. Ten minutes before readiness, put 2-3 leaves of lavrushka and pour chopped greens - there should be a lot of it.

If all the subtleties of cooking are observed, the soup turns out to be transparent. Potatoes do not fall apart, peas triple in size - everything is absolutely whole, but very soft. This is how Piti will be if you do not let him boil.

Pouring soup into bowls, put a potato, a piece of meat and broth with peas. Some add a little garlic, but this is not for everyone.

Note: Lamb broth is very tasty and healthy: gelatin, which is boiled into it from meat and bones, has a beneficial effect on health, especially for women.

Of course, in Azerbaijan Soup Piti prepared from lamb and tail fat. However, not everyone likes dryish meat and peculiar smell. Therefore, you can cook on any preferred meat base. The main thing is not to forget about the ribs or other bones. And for people who follow the figure, it is enough not to add fat so that the dish becomes dietary.

Chanaeva Natalia for the magazine "With Your Hands"

svoimi-rychkami.ru

How to make piti soup?

soup piti- a traditional Azerbaijani dish, very fragrant and very satisfying. This is pea soup, so this may confuse many, but do not be upset, because you may not have tried such a delicious pea soup. Our soup will require some unusual ingredients, so it can be a little difficult to prepare, but, in any case, you can easily replace them.

How to make Azerbaijani Piti Soup?

This soup in its homeland is always prepared with lamb, so there may be problems with this moment. If it is not possible to purchase lamb, use fresh bone-in beef.

And so, for the soup we need:

Fat tail fat (provided that the meat is not very fatty), 50g.

Onion, 2 pcs.

Cherry plum (can be replaced with prunes)

Tomato paste, 1 tbsp.

Soup Piti. Recipe with photo.

1. We divide our meat into pieces of small size and put it in a pan. Fill with water strictly according to the level of the meat.

2 . Put on medium heat and bring to a boil. From time to time we remove the foam. As soon as it boils, reduce the heat to a minimum and leave the broth to boil further. In this mode, cook for 50 minutes.

3. We throw chickpeas into the broth. It is worth remembering that peas need to be soaked in advance for 5-6 hours.

5 . Now we need to taste the broth, if it is not very salty, add salt. We clean the potatoes, cut them into cubes and throw them into the pan. Also add prunes.

6. As soon as the potatoes become soft, add the tomato paste and cook further until fully cooked! After 10 minutes after the tomato paste, the soup will be ready. You can serve it to the table by adding greens to it.

VIDEO. How to make piti soup with your own hands?

kak-sdelat-vse.com

Soup piti in a pot recipe

Piti is a delicious pea soup in Azerbaijani cuisine. By tradition, it is cooked in pots, I cooked it in a saucepan, on the stove.

There are many different versions of this dish. I give my recipe for how to make piti.

So, drink is my mom's recipe.

chickpeas - 1 cup dried chickpeas

potatoes -4 -5 pcs. (preferably small so as not to cut),

cherry plum or sour plum— 5-6 pcs.

tomato - 2-3 pcs. or tomato paste

turmeric on the tip of a knife (can be missed),

salt, pepper - to taste.

I cook meat and peas separately. I soak the peas in the evening. I cook until half cooked.

Rinse lamb well, add water and put to boil. As it boils, remove the foam, give the onion, salt, peppercorns and cook until tender.

Then add a whole potato (unfortunately, I had a large potato, I cut it (:), peas, turmeric on the tip of a knife and cook until tender. Add cherry plum and cook for another 5-10 minutes.

The finished dish can be sprinkled with mint, ideally dried.

If there is no cherry plum, then add 1st. l. tomato paste or finely chopped tomatoes.

I love bean soups, especially pea soup with smoked pork ribs.

Peas are best soaked overnight or boiled in a pressure cooker, which saves a lot of time.

- dry peas 100 g;

– smoked pork ribs 350g;

- potatoes 2-3 pieces;

Rinse the ribs well, add a little water, bring to a boil. Let the ribs boil for 2-3 minutes, drain the water. Then rinse the ribs again, add water and cook with peas until tender. Meanwhile, peel the potatoes and cut into small cubes. Salt the broth and add potatoes to it, then add finely chopped onions and carrots grated on a fine grater, Bay leaf, crushed 3-4 black peppercorns. We cook all this for no more than 5 minutes, last we add chopped garlic and fresh or dry herbs. We check for salt, close the lid and let it brew for at least half an hour.

doedy.ru

Petey. How to cook chickpeas. Soup with peas.

Piti is an Azerbaijani national dish. The dish gets its name from the utensils in which it is cooked. Piti are small clay pots with a volume of 1 liter, and the national dish of piti is prepared in them. Chickpeas are always added to piti (Wikipedia: chickpeas).

Today we will cook piti in an urban environment without pots, in an ordinary saucepan.

Most piti is made from lamb, but no less delicious piti is made from beef. So just because you're not a lamb lover doesn't mean you can't try making piti for lunch. Piti can be both the first course and the second, it all depends on the amount of broth-liquid that will remain in the finished dish.

I bought a very delicious beef, a whole rib, and was in thought what to cook from it.

From such beef with a bone, you can cook a delicious rich red borscht or no less tasty green borscht with sorrel, but this time I decided to cook something different from my home menu. The choice fell on drinking, because. there are always peas (chickpeas) in home stocks, and according to the time of year, you could also buy fresh cherry plums.

• Beef on the bone, 1.3 kg.
• Potatoes, 1kg.
• Onion, 2 pcs.
• Peas, 400-500g
• cherry plum green, 8 pcs.
• salt, turmeric (yellow ginger)

Any dish containing peas begins with the preparation of peas. When I mention peas in the text, I mean chickpeas, not shelled peas. Peas should be poured with cold water and left overnight.

After 12 hours, the peas will swell, increase in volume by 2-3 times. The water must be drained and, pouring clean water, put to boil until half cooked.

Boil the peas for 1.5-2 hours, then strain from the remaining liquid.

At my request from beef rib the husband chopped off a thin part, and then cut everything into identical small pieces. The meat must be washed. We put on medium heat to cook for 1.5-2.5 hours, depending on the meat itself.

Be sure to remove the foam, then reduce the heat to a quiet one and cook further. After an hour and a half, salt the meat.

My beef was cooked in 2 hours and the bones began to easily separate from the meat, so I removed them. You can run potatoes, the tubers need to be picked up as much as possible of the same size.

Along with potatoes, add finely chopped onion, after adding the onion, taste and salt the drink to taste.

Cook until potatoes are cooked for 30 minutes.

When the potatoes are almost ready, add the cherry plum and peas.

Mix everything carefully. Cook for another 15 minutes all together.

It's time to add turmeric. In Baku, turmeric is called sarykyok, the literal translation from Azerbaijani is yellow root. Another name for this spice is yellow ginger. We dilute an incomplete teaspoon with broth from a saucepan.

Prepare the starting ingredients. If chickpeas are not canned, soak them overnight and boil until half cooked.

Cut the meat into small pieces, as for a roast.

By the way:

Dip the meat in boiling water, cook over high heat.

Remove foam as it appears.

By the way:

As soon as the foam stops appearing, stop cooking.

Fill pots with soup ingredients. By the way, real pots for piti look like this.

By the way:

Onion cut into cubes.

Place a handful of onions in the bottom of the pot.

By the way:

Don't let the size of the pot bother you - drink - very hearty meal. Residents of Sheki play tricks on visitors, betting with them that the visitor will not eat more than one pot.

Put a few pieces of meat on the onion.

Put a layer of chickpeas on the meat, salt.

By the way:

Sheki cooks put the ingredients in the following sequence: Chickpeas - meat - onions - fat tail fat.

Pour the contents of the pot with broth from cooking meat.

Put dried cherry plum and peeled chestnuts. Spice up. (optional).

By the way:

In many recipes, chestnuts are pre-boiled or roasted. Why - I don’t know, for so much time of extinguishing they will be ready in any way without preliminary processing. But Sheki cooks boil chestnuts in water, as they say, to make them easier to peel, and put them in ready-made piti.

Spices are practically not used in piti. Why - you will understand when you try it.

Put a slice of tail fat on top of all the ingredients.

Put in an oven preheated to 180 C and leave for 3-4 hours, making sure that the soup does not boil.

By the way:

In Sheki, pti is boiled for 2 hours, but firstly, the people of Sheki have not heard anything about frozen lamb, and secondly, the pots are on the stove, so the cooking process proceeds in a completely different way.

If you want to follow traditional technology- put on the burner cast iron pan, and pots on it, but this is your responsibility if you are sure of your pots (I'm not sure of mine).

In the meantime, cut the potatoes into half circles and cut the small tomatoes in half. Forgive the people of Shekin - well, we are used to our version of drinking - without this, it seems incomplete to us.

After 4 hours, open the oven, add potatoes and half a tomato to the pots, return the pots to the oven.

In the meantime, put a pinch of saffron in a cup, brew it with boiling water, insist.

By the way:

After an hour, remove the pot from the oven, try the potatoes. If it is hard, cook further.

By the way: