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Bozbash
Cooking
Step 1
Soak the chickpeas in cold water for 6-8 hours. Then put them in a colander and rinse with warm water.
Step 2
Rinse the brisket, put in a saucepan, pour 4 liters of cold water. Put the pot on high heat, bring to a boil. Remove the foam with a slotted spoon, reduce the heat, cover and cook for 1 hour. Remove the meat, strain the broth.
Step 3
Boiled meat cut into large pieces. In a heavy-bottomed saucepan, heat half the butter, fry the lamb pieces. Pour strained broth, add chickpeas. Bring soup to a boil, reduce heat and simmer for 30 minutes.
Step 4
Peel the onion, cut into half rings. Peel potatoes, cut into cubes. Cut the apple into 6 pieces, remove the core. Cut dried apricots and prunes into large pieces.
Step 5
Heat the remaining butter in a frying pan, add the onion and fry for 3 minutes. Add tomato paste and cook for 2 more minutes. Add onion to soup.
Step 6
Put potatoes, apple, dried apricots and prunes into the soup. Salt and cook 10 minutes. Add washed chopped herbs, black pepper and salt. Pour in the pomegranate juice and cook for another 10 minutes.
Ingredients
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