Bozartma soup with lamb, onions and herbs
3 servings
180 minutes
Bozartma is a fragrant and rich soup from Azerbaijan that embodies the culinary traditions of the region. Its base is tender lamb slow-cooked over low heat, making the meat soft and juicy. Onions sautéed in butter add sweet notes to the soup, while herbs provide freshness and spiciness. Bozartma features a vibrant meaty flavor with subtle spicy undertones. In Azerbaijan, this soup is often prepared for family gatherings or celebrations as it symbolizes warmth and hospitality. It is served hot, accompanied by flatbreads or fresh bread to enjoy its rich broth. Bozartma is not just a dish but a part of cultural heritage that conveys the richness of Caucasian cuisine.
1
Wash the meat, cut it into pieces, cover with water, and simmer on low heat for 2 hours until half-cooked, skimming off the foam.
- Mutton: 500 g
2
Chop the onion and sauté it in butter. Then add the meat from the broth and simmer for 10-15 minutes.
- Onion: 200 g
- Mutton: 500 g
3
Strain the broth and pour in the onion-meat mixture.
- Mutton: 500 g
4
Chop the greens and add to the soup. Salt, pepper, and bring to a boil.
- Green: to taste
- Salt: to taste
- Ground black pepper: to taste