Make 4 meatballs. Once water is boiling, but the meatballs in, add peeled potatoes, cherry plums (if you are using them). Reduce the heat to medium. Simmer, skim the foam if any appears – the soup shall be clear. Add 1/4 teaspoon of ginger and chickpeas, cover with the lid and cook for about 30-45 minutes. If I use canned chickpea which is pre-cooked, I add it after 30-45 minutes, before adding tomato.
Check that potato is cooked in 30 minutes. If not, let it cook for another 15 minutes. When potato is cooked, add half a teaspoon of tomato puree or chopped (blended) tomato. Leave to simmer for 15 minutes more. Kufta-bozbash is ready.
If you have dried mint, sprinkle some on top. It is not popular in my house, so I don’t use it. Lavash and pickles are a good supplement to kufta.