Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh dill
- 2 tablespoons olive oil
- 6 cups beef broth
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped turnips
- 1 cup chopped beets
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the ground lamb, chopped onion, parsley, mint, cilantro, and dill. Mix well.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat the olive oil in a large pot over medium heat.
4. Add the meatballs to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add the beef broth to the pot and bring to a boil.
6. Reduce the heat to low and add the chopped carrots, potatoes, turnips, and beets to the pot.
7. Season with salt and pepper to taste.
8. Cover the pot and simmer for 45-60 minutes, or until the vegetables are tender and the meatballs are cooked through.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for cooking meatballs
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 320
- Fat: 18g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground lamb
- Other herbs such as thyme or rosemary can be used in place of the listed herbs
- Chicken or vegetable broth can be used instead of beef broth
Variations:
- Add a can of chickpeas or lentils for extra protein
- Use sweet potatoes instead of regular potatoes for a sweeter flavor
- Add a dollop of plain yogurt on top for a creamy finish
Tips and tricks:
- Make sure to brown the meatballs well before adding the broth to the pot for added flavor
- Adjust the amount of salt and pepper to taste
- Serve with crusty bread for dipping in the soup
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of fresh herbs on top
Garnishes:
- Fresh herbs such as parsley or cilantro
- A dollop of plain yogurt
Pairings:
- Crusty bread
- Salad with a vinaigrette dressing
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the vegetables are not cooked through, simmer for an additional 10-15 minutes
Food safety advice:
- Make sure to cook the meatballs to an internal temperature of 160°F to ensure they are fully cooked
Food history:
- Kyufta Bozbash is a traditional Azerbaijani soup made with meatballs and vegetables
Flavor profiles:
- Savory, herby, and slightly sweet from the vegetables
Serving suggestions:
- Serve hot as a main dish for lunch or dinner
Related Categories
Cooking Method: N/A
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Region: Azerbaijani
Taste: Savory, Herbal, Tangy, Aromatic, Comforting