Caucasian soup - kufta-bozbash, kharcho, grr. Caucasian kitchen

Caucasian cuisine has long and firmly gained popularity throughout the world. However, this popularity is somewhat narrowly focused. Shashlik, lavash, chicken tapaka - and, perhaps, everything. But there is also a Caucasian soup, which satiates, and pleases the taste buds, and seduces with appearance. In short, the first dishes of this cuisine are quite worthwhile to learn how to cook them.

General rules

Whatever you are going to prepare, Azeri, Armenian or Georgian soup, it should be based on mutton broth. If there are difficulties with the extraction of this meat, it can be replaced by beef. But not pork or chicken - you will lose most of the taste and will not be able to fully appreciate the charm of the dish.

With greens, a great deal of liberty is allowed. However, no Caucasian soup can do without coriander. At least a couple of twigs, but should be present in the dish.

If there is chickpea in the list of products, take it seriously. It's not peas or beans, it's extremely difficult to cook it to the ready. Beans are soaked in cold water for at least half a day. And keep in mind: in this case, they noticeably increase in size.

And do not be stingy in spice and spicy. Caucasian soup can not be insipid! If you do not like spicy, you should pay attention to dishes from the kitchens of other countries.

Azerbaijan kufta bozbash: the beginning

Preparing this miracle of cooking is quite difficult. However, one who has ever tried soup kyufta bozbash, ready to work for him.

Cooked and strained mutton broth is kept on the stove until it boils, after which the pre-soaked chickpeas are loaded into it (half a glass in dry form for two liters of liquid). He will languish for about an hour.

A thick tomato gets rid of the pelts, cuts small and cuts into chickpeas. There goes potatoes. It is desirable to find small tubers: they are only cleaned and put whole.

Two onions finely chopped, a couple of spoons of rice steamed for a quarter of an hour in warm water; Half a spoonful of natural saffron is poured into a pile of boiling water and left for infusion. Kurdyuk finely crumbles; It should be about two spoons. The preparatory stage is over, you can go to the main part.

Meatballs for soup

The main feature that this hot soup of the Caucasus can boast is meat balls. But not ordinary, but with stuffing. For her you will have to find dried plum. Not a sweet dried fruit, namely acidic wild plum.

A third kilo of mutton ground meat is combined with steamed and strained rice. Half of the chopped onion is also poured here. The basis is salted and peppered. After thorough mixing, the mass is divided into six equal parts. Each rolls into a ball, a hole is made in it, where 2-3 alychinki are placed. The hole closes and the kyufta is ready to be sent to the soup.

The final stage

When the chick peas became soft, the potatoes in the soup are lowered and brought to the initial softness, in the pan one by one falls down the meatballs. Ten minutes are detected; When they pass, the kyufta will already float and will be almost ready. At this point in the soup laid spices: the remaining onions, saffron, pepper-peas. And of course, chopped off the trousers. Five minutes of cooking - kufta bozbash ready.

Kefir soup (gras). Caucasian kitchen

A unique recipe: there is no need for a broth base. This dish can even be eaten by those who are keeping an eye on the figure.

Soup refers to the Kurdish cuisine, although similar variations can be found in the cooking of other Caucasian peoples. A kefir, two liters, is poured into a pot of suitable volume. Take the product of medium fat content. Kefir is diluted with a glass of water, pour three spoons of sifted flour. And the liquid is well, until the lumps are completely broken, is stirred. In the bowl, two eggs are beaten to the foam. They also need to be poured into a saucepan. After another diligent mixing, the vessel is placed on the stove, at the slowest fire. The soup should be stirred more often, otherwise it can burn out. A ready signal will be a thickening of the liquid.

Separately, a glass of pearl bar is washed, cooked until ready, and left for ten minutes under the lid. Then it is poured into a saucepan, and the soup is boiled for another ten minutes. After removing from the plate, the soup is abundantly sprinkled with chopped cilantro and infused under the lid for about a quarter of an hour.

This Harcho

Harcho has many different variations. Almost every mistress has her own opinion on how to cook this Georgian soup. The most common version is still the following.

Of the third kilogram of fresh mutton, a liter of broth is brewed in a liter of water. Simultaneously with the meat, a whole bulb and a little coriander are put in - for flavor. The broth is cooked until the mutton is very soft.

While the broth is brewed, another large onion and half of the hot pepper without seeds are finely shredded. They are fried until lightly blush, after which cubes of several tomatoes are poured into a frying pan. Tomatoes are taken two hundred grams; It is desirable to rid them of the skin. Together, the vegetables will be stewed for ten minutes.

Mutton is removed from the broth, the broth is filtered, and the meat is crumbled in small pieces and added to the roast. A little later, the broth poured into the saucepan. Then in the bowl, a gruel of four cloves of garlic, dry coriander, a little lean oil and chopped cilantro are mixed. Weight is introduced in soup-kharcho in Caucasian style; The sauté pan is left on fire for a few more minutes. The final touch will be walnuts. A glass of their nuclei pushes and pours into the soup. Ten minutes of total longing - and dinner is ready.

Hashlama

I would like to mention another Caucasian soup. Its authors are Armenians. The soup is very thick; Occasionally even there are disputes, whether it is worth considering hashlama the first dish, or it still applies to the second. But the main thing is very tasty and satisfying.

Grammov 800 is not the most fatty meat is cut large and fried in a thick-walled cauldron. In theory, it is necessary to fry on fattened fat, in practice, usually conventional vegetable oil is used.

When lamb (or beef) is slightly browned, half rings of a large bulb are added to it. The frying continues until their transparency. Followed by one by one:

• Large cubes of carrots;
• Squares of Bulgarian pepper; four pods of different colors follow it;
• Slices of medium zucchini;
• Stripes halves of hot pepper;
• Four small tomatoes without skin (do not need to cut);
• Chopped garlic (how much do you consider necessary).

Extinguish all this until soft, that is, until the vegetables do not reach the half-ready. Then half a liter of beer (light) is poured in, laurels and spices are put. In occasion of the last: try to find in the market a set intended specifically for hashlama, Armenians sell it in "assembled" form.

The cooking is continued until the hardest vegetable is carrots. Get a very thick and spicy soup with a small amount of liquid.

Correct feed

Caucasian soup should not only be skillfully cooked, but also competently eat. It is not recommended to savor it with sour cream - not that case. But generously sprinkle with herbs - a very approved step. And instead of bread on the table it is better to put lavash - thank God, to buy it now is not at all a problem.

There are first dishes native to the Caucasus need to be hot. Especially if you still used lamb when cooking. By the way, in the latter case the Caucasian soup should be cooked at a time: in warmed-up form, it loses an appreciable part of its charm.