Azerbaijani meatball soup (Kiufta bozbash) from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on June 04, 2020

    Nice comfort-food type soup with large, tender, prune-stuffed meatballs. Aromatic flavors from large quantities of tarragon, mint, and parsley. I was pleasantly surprised by how well the various flavors melded. My prunes were on the small/tart side and that worked well - large prunes would be harder to mold the meatball mix around and really sweet ones would be a bit cloying. I used a flavorful homemade chicken stock instead of lamb/beef stock as specified in the recipe - worked fine, but this would be really nice with a flavorful beef stock. Recipe doesn't say how big to cut the potato chunks - scant 1-inch chunks with skins-on worked well. Recipe calls for 1/4 cup rice in the meatballs - I used cooked rice, but based on some internet research it looks like I should have used uncooked rice - next time! Leftovers kept well to next day - soup thickened but flavors were still good.

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