Parcha Bozbash - Lamb Soup with Chestnuts, Quince,& Prunes
Submitted by milestow
Parcha bozbash is a Caucasian lamb soup with chestnuts, quince, prunes, and chickpeas in a rich beef broth finished with clarified butter. A hearty, aromatic stew with sweet and savory depth from traditional regional ingredients.
YIELD
4 servingsPREP
20 minCOOK
READY
2 hrsParcha bozbash is a traditional lamb soup from the Caucasus region that layers sweet, savory, and tart flavors in a way most Western stews never attempt. Cubes of browned lamb simmer in beef broth alongside quince, prunes, chestnuts, potatoes, and chickpeas, each ingredient added in stages so nothing overcooks.
The quince is the ingredient that really defines this dish. It starts firm and tart, then softens into something fragrant and honey-like as it simmers. Combined with the sweetness of the prunes and the starchy richness of the chestnuts, the broth develops a complex, layered flavor that’s unlike anything in a typical meat soup.
A swirl of clarified butter (or ghee) stirred in just before serving adds a final layer of richness and sheen. In the Caucasus, they’d use kyurdyuk (rendered lamb tail fat) for an even deeper, more traditional flavor.
Chef Tips
- Brown the lamb well before adding the broth. That fond on the bottom of the pot is the foundation of the soup’s flavor.
- Add the ingredients in the order listed. The staged additions ensure each component cooks properly without turning to mush.
- A pinch of saffron dissolved in warm water added with the chickpeas gives the broth a golden color and floral note.
- Serve with crushed dried mint, chopped raw onion, and sumac on the side for a traditional Caucasian presentation.
Variations
- If quince is unavailable, firm pears or tart apples work as a substitute, though the flavor will be milder.
- Use dried chickpeas soaked overnight for a more authentic texture than canned.
- Add a touch of ground ginger with the chickpeas for warmth that complements the prunes and quince.
Ingredients
Directions
Season the lamb with salt and pepper.
In a heavy pot, melt the 3 tablespoons butter over moderate heat.
Add the lamb and onion, sauté 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 teaspoon ginger or a pinch of powdered saffron dissolved in 2 tablespoon warm water may be added with the chick-peas, and the soup served sprinkled with 1 teaspoon 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 to 6 hours, drained, and 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.
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