Parcha bozbash (lamb soup with chestnuts quin
Lamb Chestnuts Soups Ayzeri
Last updated 6/12/2012 12:47:43 AM. Recipe ID 8545. Report a problem with this recipe.
Title: Parcha bozbash (lamb soup with chestnuts quin
Categories: Soups, Lamb/mutton, Ayzeri
Yield: 4 Servings
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
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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