Ingredients with Measurements:
- 1 pound ground beef
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh dill, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine the ground beef, onion, garlic, tomato paste, paprika, cumin, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Using your hands, shape the mixture into small meatballs, about the size of a golf ball.
3. In a large pot, heat some oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. Add the diced potatoes to the pot and stir to combine with the meatballs.
5. Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender.
6. Add the chopped parsley, cilantro, and dill to the pot and stir to combine.
7. Serve hot, garnished with additional herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning meatballs, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Ground lamb or turkey can be used instead of beef
- Sweet potatoes or carrots can be used instead of regular potatoes
- Chicken broth or vegetable broth can be used instead of beef broth
Variations:
- Add some chopped bell peppers or tomatoes for extra flavor and color
- Use different herbs or spices, such as thyme or coriander, to customize the flavor
- Make the meatballs larger or smaller depending on your preference
Tips and tricks:
- To make the meatballs easier to shape, wet your hands with cold water before handling the mixture
- If the broth is too salty, add some water to dilute it
- This dish can be made ahead of time and reheated before serving
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, garnished with fresh herbs.
Garnishes:
Fresh parsley, cilantro, or dill
Pairings:
- Crusty bread or naan
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the potatoes are not tender after 30 minutes, continue simmering until they are cooked through
- If the broth is too thin, simmer for a few more minutes to reduce it
- If the meatballs are falling apart, add some breadcrumbs to the mixture to help bind it together
Food safety advice:
- Make sure the ground beef is fully cooked before serving
- Store leftovers in the refrigerator within 2 hours of cooking
- Reheat leftovers to an internal temperature of 165°F before serving
Food history:
Kufta bozbash is a traditional Azerbaijani soup made with meatballs and vegetables. It is a hearty and comforting dish that is often served during the winter months.
Flavor profiles:
Savory, meaty, slightly spicy
Serving suggestions:
Serve hot with crusty bread or naan and a side salad.
Related Categories
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Region: Azerbaijani
Taste: Savory, Meaty, Hearty, Comforting