Parcha bozbash - lamb soup w/ chestnuts~ quin

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless lean lamb cut in 1\" cubes
Salt to taste
Freshly ground black pepper to taste
3 tablespoons Butter
1 medium Onion, finely chopped
4 cups Beef broth
1 medium Potato, peeled and cubed
1 small Quince peeled, cored, and cubed
½ cup Dried pitted prunes OR
1 cup Fresh sour prunes
¼ pounds Chestnuts, shelled & peeled
⅔ cup Canned chick-peas * drained & rinsed
2 tablespoons Clarified butter

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. Add salt as needed, cover, and simmer for ½ hour. Add the potato, quince, prunes, and chestnuts. Cover and simmer for ½ hour. Add the chick-peas and simmer, covered, 20 minutes. Stir in the clarified butter and allow to melt before serving the soup. Note: ¼ 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 for 4-6 hours, drained, & added at the beginning with the broth. Note: Sumakh aka sumac, a spice mixture is to be found in the USA at Mid-Eastern markets.

Related recipes