Azerbaijani cuisine is one of the most original and unique cuisines in the world. Despite the fact that the life of Azerbaijanis is very closely connected with the life of neighboring peoples (Armenians, Georgians, Turks, Persians, Lezgins), the national cuisine of Azerbaijan still managed to preserve its originality and bright color, attracting the attention of millions of people from all over the world.

We will start the description of Azerbaijani cuisine with local gastronomic taboos - pork and alcohol, which are not represented in any way in the recipes of traditional dishes, because almost the entire population of Azerbaijan considers themselves Muslims. Otherwise, there are no restrictions, so each of us will surely be able to find something valuable, appetizing and tasty for ourselves here.

Meat dishes of Azerbaijani cuisine are prepared mainly from lamb. Poultry, fish and beef are also found here, but much less frequently than lamb. At the same time, most dishes have a very pronounced spicy taste, as Azerbaijanis highly respect spicy herbs and spices. Basil, saffron, cilantro, turmeric, various peppers, sumac, fennel, cumin, cumin - all this and much more is added to almost every meat dish (not at the same time, of course) and forms a truly magical taste and aroma. This is especially true of saffron, which is an integral part of such dishes as pilaf (the main dish of Azerbaijani cuisine), and sumakh, which is added everywhere and everywhere (where the main component is meat).

Vegetables and fruits are used as food here at least, if not more often, than meat and cereals (especially in season). But soups... There are about two dozen traditional recipes for soups in Azerbaijan, which is quite good for the national cuisine of one people. In our area, for example, so many traditional soups can easily not be collected (meaning Russian cuisine), even if you pretty much delve into the archives.

The national Azerbaijani cuisine is rich in baking recipes - both sweet and savory, cold appetizers, several types of bread and even vegetarian dishes (albeit not numerous) are prepared here. In general, if you want to get to know the national cuisine of Azerbaijan better, then feel free to proceed. It will be interesting! Well, we will help you with this.

In this collection, we have collected for you the best recipes for national Azerbaijani cuisine with step-by-step photographs and detailed instructions performed by our authors. Welcome to the culinary world of Azerbaijan!

Cool the soup or serve it hot. Bon Appetit!

This soup is very easy to prepare, but it has a lot of benefits. Fresh greens in combination with kefir are very useful for the human body. Speaking about the benefits of such a soup, one cannot but mention the qualities of kefir itself, which is the main ingredient, after greens.

Kefir is able to restore our body after serious illnesses. It has many healing properties, for example, it slows down aging and prolongs the physical and creative activity of a person. Kefir is a dietary product that is a staple during various diets.

In Turkish, kefir means "health". In order to make kefir, milk is fermented and various kefir "fungi" are added. They contain more than 20 different microorganisms. Kefir also contains a large amount of vitamins - A, B, C, D, H, as well as choline and beta-carotene. No wonder kefir is considered one of the most useful fermented milk products. This product is also rich in trace elements. It contains fluorine, calcium, potassium, copper, iron, zinc, sulfur and much more. It is noteworthy that there is much more calcium in kefir than is contained in milk. B vitamins contribute to the regulation of nervous processes in the body, and microorganisms regulate digestion.

As we have already noted, kefir has few calories, which is why it is popular with those who adhere to proper nutrition and diets. The number of calories depends on the percentage of fat content of the product itself. Usually for 100 grams of kefir 30-59 kcal. Cucumbers, lemon or cranberries have the same calorie content.

Many pregnant women use kefir on the recommendation of doctors. During pregnancy, a woman's body needs support due to the fact that it is forced to work with maximum strength. Kefir helps pregnant women cope with fatigue, increased irritability and nervousness, as well as constipation. Unlike any other drinks, kefir is good for the kidneys and also prevents swelling. It also helps eliminate nausea during toxicosis, which is important for women in early pregnancy.

As you can already understand, kefir is a truly magical product that can fight many ailments and help the body recover. We recommend using this fermented milk product especially often. And in order not to get tired of drinking only ordinary kefir, you can cook Dovga soup according to the recipe presented above. During the boil, the beneficial properties of kefir will not go anywhere, so do not worry. Combined with health and wellness greens, kefir becomes even tastier.

20 best soup recipes

2 hours 20 minutes

150 kcal

5/5 (6)

The number of servings can be changed by proportionally increasing or decreasing the number of ingredients. At the same time, the cooking time practically does not change.

Did you know?
100 g of soup, depending on the preparation, contains approximately 20-25 g of proteins, 10-12 g of fat, 28-32 g of carbohydrates and about 300 kcal.

Kitchen utensils needed for cooking

• 4 liter saucepan;
• cutting board;
• tablespoon and teaspoon;
• kitchen stove.

Ingredients

For cooking, I advise you to choose: meat - on the bone (for the richness of the soup); peas - Turkish (chickpeas); vegetables - medium size; tomato sauce (or tomatoes) - in its own juice; pepper - in grains (grind immediately before cooking).

The amount of ingredients, especially spices, can be adjusted and added depending on your preferences.

Important! A few hours before the start of cooking the soup, peas (chickpeas) must be soaked in cold water. It is best to leave the chickpeas in water overnight. Before adding peas to the soup, drain the water and rinse the chickpeas themselves. Peas are poured into the pan without water.

Step by step cooking process

1. We prepare the ingredients. We clean the onions and potatoes. Chop the onion into small pieces, about 5-7 mm. Cut the potatoes into rings, about 5-7 mm thick. We divide the meat into large portioned pieces, approximately 2-3 cm each.
   
   
2. Melt 50 g butter in a saucepan
   
   
   then add chopped onion into it, which is fried until slightly golden.
   
   
3. When the onion is ready, add 200 g of tomato sauce to the pan and simmer, stirring constantly, over low heat until about half of the tomato sauce liquid has evaporated.
   
   
4. When our fried onion and tomato sauce is ready, add the chopped meat and bones left after trimming the meat to the pan.
   
   
   Stew the meat, stirring occasionally, until it acquires a gray-pink (brownish) color characteristic of ready-made beef.
5. When the beef changes color, pour the peas into the pan
   
   

   
   Salt, pepper, add turmeric to taste. Bring to a boil, then make the fire of the stove weak and leave to languish until the meat and peas are fully cooked.
   

6. When the meat and peas are boiled, add chopped potatoes to the pan, and cook over low heat.
   
   
   When the potatoes are boiled, turn off the fire of the stove and let it brew for 30 minutes, after which the soup is ready.
   
   

Did you know? To speed up the process of preparing the soup, vegetables and meat can be prepared not in advance, but during the preparation of the soup. For example, at first we prepare only the onion, and while it is fried, we prepare the meat. We prepare potatoes when meat with peas is cooked. But if you still decide to prepare the ingredients in advance, after cleaning and cutting, do not forget to fill them with water so that they do not weather and oxidize.

video recipe

How to prepare the ingredients and cook the soup, you can see in this video.

Decorating and serving soup

Before serving the soup to the table, it is usually sprinkled with chopped parsley. You can also use dill, basil, cilantro, green onions and garlic, and other herbs as a decoration.

cooking options

Bozbash, like borsch, has many different cooking options, which depend on the region of preparation and the time of year. The classic bozbash is lamb soup, but beef and chicken meat are also often used.
In some regions, bozbash is not cooked as described in this recipe (meat with onions, tomatoes and chickpeas is poured with water), but first the meat broth is boiled, where all the ingredients are gradually added.
If, instead of whole pieces of meat, meatballs are added to the soup, it will be kufta-bozbash. In this cooking option, meatballs are made very large (half the size of a palm), and several pieces of dried cherry plum are placed inside the meatballs.

The composition of the ingredients bozbash is also varied. In winter, they usually use tomato sauce or tomatoes in their own juice. In summer - fresh tomatoes, cherry plum, dried fruits, sour blocks. Chestnuts can be used instead of potatoes. At the end of cooking, pomegranate or lemon juice is added to the soup.

Are you wondering what kashyk hengel means? "Kashyk" in translation from Azerbaijani - a spoon, hengel - diamond-shaped or square pieces of dough, that is, dough eaten with a spoon. This is a traditional soup of Azerbaijani cuisine. It is usually prepared in winter. The soup is rich, hearty and perfectly warms in the cold season.

The peculiarity of this dish is that dough, cut into small pieces, is placed in it - hengeli. The steep dumpling dough is kneaded, thinly rolled out and cut into squares with a side of 1-1.5 cm. The broth is cooked separately on lamb or beef. Fried onions, khengeli are placed in the prepared and filtered broth and boiled until the dough is ready. At the end put cilantro or dried mint to taste.

In some regions of Azerbaijan, it is customary to put boiled chickpeas in kashyk hengel. The soup is necessarily served with sarymsakh-gatyg sauce: natural yogurt with garlic, which will give the dish a little spiciness and a light, pleasant sourness.