Parcha Bozbash - Lamb Soup with Chestnuts, Quince,& Prunes
Yield
4 servingsPrep
20 minCook
Ready
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lamb
boneless, lean, cut into 1 inch cubes |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | tablespoons |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 4 | cups |
beef stock
|
|
| 1 | medium |
potatoes
peeled, cubed |
|
| 1 | small |
quinces
peeled, cored, and cubed |
* |
| ½ | cup |
prunes
pitted, or 1 cup fresh sour prunes |
*
|
| ¼ | pound |
chestnuts
shelled, peeled |
|
| ⅔ | cup |
chickpeas (garbanzo beans)
canned*, drained and rinsed |
|
| 2 | tablespoons |
ghee (clarified butter)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lamb
boneless, lean, cut into 1 inch cubes |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 45 | ml |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 946 | ml |
beef stock
|
|
| 1 | medium |
potatoes
peeled, cubed |
|
| 1 | small |
quinces
peeled, cored, and cubed |
* |
| 118 | ml |
prunes
pitted, or 1 cup fresh sour prunes |
*
|
| 113.4 | g |
chestnuts
shelled, peeled |
|
| 158 | ml |
chickpeas (garbanzo beans)
canned*, drained and rinsed |
|
| 3E+1 | ml |
ghee (clarified butter)
|
|
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.
