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Onion and chestnut soup – Soğan bozbaşı

Soğan bozbaşı - Onion and chestnut soup
Chestnuts, saffron and dried plums lend this unusual soup a distinctly Azerbaijani flavour.

Traditionally, onion bozbash was made with chickpeas, but potatoes are now popular in many Azerbaijani soups and stews.

Preparation time: 30 min
Cooking time: 30 min
Serves: 4-5

Ingredients

  • 100 g/4 oz butter
  • 400 g/1 lb chickpeas (or potatoes – chickpeas are more traditional)
  • 400 g/1 lb onions
  • 75 g/3 oz chestnuts
  • 50 g/2 oz albukhara a dried fruit similar to dried greengages or plums. Albukhara have a sharp, tangy flavour
  • 1-1.5 litres/1.5-2.5 pints of meat or vegetable stock
  • 1 egg
  • fresh coriander
  • a few threads of saffron or 1 tspn turmeric
  • salt & pepper

Preparation

  • Soak the dried chickpeas overnight in cold water. Rinse.
  • Put a few threads of saffron in a cup and add boiling water. Cover and leave to infuse.
  • Pierce the chestnuts. Cover with water in a pan and bring to the boil. Simmer for 5 minutes. Remove from the water and shell. Don’t take all the chestnuts out of the water at once, as they are difficult to shell when dry.
  • Put 1-1.5 litres/1.5-2.5 pints of meat or vegetable stock into a pan. Add the drained chickpeas or diced potatoes, shelled chestnuts and albukhara and bring to the boil. Simmer for 20-30 minutes.
  • While the stock is simmering, cut the onion into rings and and fry in butter.
  • After the stock has simmered for 15 to 20 minutes, add the onions, saffron infusion or turmeric and beaten egg. Stir well and simmer for another 10 minutes.
  • Sprinkle with chopped coriander before serving.

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