• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Parcha Bozbash (Lamb Soup with Chestnuts Quin

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 lb Boneless lean lamb
  • ; cut in 1" cubes
  • Salt; to taste
  • Pepper, black; to taste
  • 3 tb Butter
  • 1 md Onion, finely chopped
  • 4 c Beef broth
  • 1 md Potato, peeled and cubed
  • 1 sm Quince; peeled/cored/cubed
  • 1/2 c Dried pitted prunes
  • OR 1 c fresh sour prunes
  • 1/4 lb Chestnuts, shelled & peeled
  • 2/3 c Canned chick-peas*
  • ; drained & rinsed
  • 2 tb Ghi


Season the lamb with salt and pepper. In a heavy pot, melt the 3 tb.
butter over moderate heat. Add the lamb and onion; saute until browned,
stirring frequently. Add the broth; season to taste with salt. Cover;
simmer 30 minutes.

Add the potato, quince, prunes, and chestnuts. Cover; simmer 20 minutes.
Add the chick-peas and simmer, covered, about 15 minutes or until done.
Stir in the clarified butter and allow to melt before serving soup.

Note: 1/4 tsp. ginger or a pinch of powdered saffron dissolved in 2 tb.
warm water may be added with the chick-peas, and the soup served sprinkled
with 1 ts. crushed dried mint, accompanied by chopped onion and sumakh on
the side. In the Caucasus, ground kyurdyuk is normally used instead of the
clarified butter, and dried chick-peas* rather than canned ones. The dried
chick-peas are soaked several hours, drained, and added at the beginning
with the broth.

Personal note: I've found sumakh (labelled as sumac, a spice mixture) at
Middle Eastern groceries.

The author describes this soup as an "outstanding" Azerbaidzhani soup.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?