Side Pannel
Parcha Bozbash (Lamb Soup with Chestnuts Quin
Parcha Bozbash (Lamb Soup with Chestnuts Quin
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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