Bosbasch

Bosbasch (also Bozbash; from the Azerbaijani words "boz" (gray) and "bash" (head)) is a soup made from meat in Azerbaijani cuisine .

Bosbasch is the most common meat soup in Azerbaijani cuisine. It generally consists of sheep meat , which is combined with vegetables and fruit, depending on the region and the season. For the preparation you cook the meat until it is half cooked . Then you sear the meat in another pot and braise it in the meat broth to the end. At the end of the cooking process, the soup is seasoned sour with vinegar or fruit juice. Typical spices are salt , pepper , parsley , coriander and basil . Standard ingredients are potatoes , onions and tomatoes , mountain peas (nut) and, depending on the season, sweet chestnuts .

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Bozbash is wrongly classified as part of the Armenian cuisine. However, from the origin of the word it becomes clear that this cannot be the case and that it is therefore a traditional Azerbaijani dish.

Well-known variants of the soup are:

• Winter Bosbasch : standard recipe with apricots and vinegar
• Sommer-Bosbasch : standard recipe with lemon juice or pomegranate juice
• Colorful Bosbash : Standard recipe with apricots , peppers , apples , Eibischfrüchten and Schlehenpflaumen .
• Shoushin Bosbasch : standard recipe with quince , apples and mint .

literature

• WW Pochljobkin: National cuisine. The culinary art of the Soviet peoples . 2nd edition. Verlag für die Frau, Leipzig 1988, ISBN 3-7304-0053-3 .