Beef and Chickpea Bozbash Soup

Hearty, warming and delicious soup! This recipe is a simplified version of Bozbash soup, common in the Caucasus. Rich, aromatic and very bright. If desired, you can add just a little dried mint to the finished soup; it goes well with beef, chickpeas and tomatoes.
cook time: 1h 30 min
Chloe Benton
Beef and Chickpea Bozbash Soup

Nutrition Facts (per serving)

88
Calories
2g
Fat
10g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion 150 g
Garlic 1 clove
Tomatoes (medium size) 2 pc
Salt to taste
Water (200 ml. for cooking beef and 700 ml. for soup.) 900 ml
Potato 250 g
Tomato paste 50 g
Beef 400 g
Vegetable oil 1 tbsp
Greenery to taste
Turmeric (no slide) 1 tsp
Chickpeas (canned) 220 g

Recipe instructions

Step 1

Step 1
The photo shows the main products that we will need to make soup with chickpeas and beef. It is better to cook in a pan with thick edges and bottom. Peel potatoes, onions and garlic. Wash the greens and all vegetables.

Step 2

Step 2
Cut the onion in half and chop each half into small pieces.

Step 3

Step 3
Cut the beef into medium pieces. Add vegetable oil to the pan and heat it over high heat. If you use lean meat, then you should pour a little more oil into the pan, but if you use beef with layers of fat, then use only one teaspoon. Place the pieces of meat into the pan and, stirring continuously, fry until browned on all sides.

Step 4

Step 4
Add the onion to the meat, continue stirring and frying everything together until the onion acquires a golden hue and the meat is saturated with the aromas of the onion.

Step 5

Step 5
Add turmeric and mix everything again. Add salt.

Step 6

Step 6
After a minute, pour 200 milliliters of boiling water into the pan. When the water begins to gurgle, reduce the heat to medium and simmer everything under a closed lid for about one hour.

Step 7

Step 7
At this time, prepare everything else for the soup. Prick the tomatoes with a toothpick in several places. Pour boiling water over the tomatoes, hold for about a minute and carefully drain the water.

Step 8

Step 8
When the tomatoes have cooled slightly, remove the skins from them (after manipulating with boiling water, this can be done without much difficulty).

Step 9

Step 9
Cut the tomatoes into small cubes or arbitrarily at your discretion. Finely chop the garlic.

Step 10

Step 10
After the specified time has passed, check whether there is water left in the pan. If yes, then open the lid, turn the heat to maximum and wait until all the liquid has evaporated. Add tomatoes, tomato paste and finely chopped garlic to the meat. Stir and fry briefly for about one minute.

Step 11

Step 11
Cut the potatoes into fairly large pieces. Add potatoes and chickpeas to the contents of the pan. Pour 700 milliliters of water, stir and wait until it boils. Turn the heat to low and cook the soup for about 30-40 minutes with the lid closed. You should focus on the potatoes; when they begin to fall apart when pressed, the soup is almost ready. There are a couple of nuances left.

Step 12

Step 12
Chop the greens into small pieces. Taste the soup and add salt to taste if necessary. Add greens. Remove the pan from the heat and let it brew for at least 15-20 minutes.

Additional rubrics

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