Azerbaijani Kyufta Bozbash Soup
An incredible combination of mint and rich broth - a real masterpiece! Azerbaijani kyufta bozbash is a tasty, hearty soup that will delight anyone. Mint is the key ingredient, giving the dish special freshness and aroma, and the highlight is hidden in the stuffing of the meatballs. This soup is worthy of the best restaurants!
Updated : 05 December, 2025
Easy
About 30 min.
Ingredients
0.4 grams
Any type of meat
4
Potato
0.5 cup
Rice
150 grams
Chickpeas
6
Cherry plum
1
Onions
1 tablespoon
Cilantro
1 tablespoon
Dill
to taste
Salt
to taste
Ground black pepper
1 teaspoon
Mint
0.5 teaspoon
Curcuma
0.5 teaspoon
Dry spices
1 tablespoon
Tail fat
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook Azerbaijani kyufta bozbash? Prepare the necessary ingredients.
Step 2
Soak the chickpeas for 12 hours, or better overnight before cooking the soup.
Step 3
Rinse the chickpeas, cover with cold water and cook for 1.5-2 hours. When done, drain them in a colander and let the excess liquid drain off.
Step 4
Rinse the rice and place it in a fine sieve, letting the excess water drip off as well.
Step 5
Grind the meat through a meat grinder. Add the rice, salt and pepper. Knead the minced meat thoroughly, forcefully beating it against the work surface. This way the mixture becomes more uniform and dense.
Step 6
Soak the dried cherry plums in cold water for 10 minutes.
Step 7
Dissolve 1 teaspoon of salt in 1 liter (about 4 cups) of warm water.
Step 8
Divide the minced meat into 6 portions. Dipping your hands into the salted water, form flat patties from each portion, place a cherry plum in the center and shape into a ball. Because you keep wetting your hands, the meat won’t stick and the meatballs will turn out smooth.
Step 9
Pour water into a pot and bring it to a boil. When the water boils, gently lower in the meatballs and add salt. Cook over medium heat for about 10 minutes, skimming off the foam as needed. When ready, remove the cooked meatballs from the broth with a slotted spoon.
Step 10
Cut the tail fat (lamb fat rump) into small pieces.
Step 11
Peel the potatoes and cut them into wedges. Add the potatoes to the broth. Together with the potatoes add the chopped tail fat. Cook the potatoes until half-done.
Step 12
Wash and peel the onion. Add the chickpeas, the whole onion and the spices to the broth. Cook the soup until everything is done. Then add the meatballs back in, cover the pot with a lid and turn off the heat.
Step 13
Wash and peel the onion. Add the chickpeas, the whole onion and the spices to the broth. Cook the soup until everything is done. Then add the meatballs back in, cover the pot with a lid and turn off the heat.
Step 14
The kyufta bozbash is ready. Serve the soup hot, sprinkled with fresh herbs. Enjoy!
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