A recipe for Parcha Bozbash - Lamb Soup w/ Chestnuts, Quince, and Prunes. Follow the simple recipe instructions for Parcha Bozbash - Lamb Soup w/ Chestnuts, Quince, and Prunes shared by other home cooking experts.
Ingredients
1 lb. Boneless lean lamb cut in 1 inch cubesSalt to taste
Freshly ground black pepper to taste
3 Tbs. Butter
1 med. Onion finely chopped
4 c. Beef broth
1 med. Potato peeled and cubed
1 sm. Quince -peeled cored and cubed
1/2 c. Dried pitted prunes OR 1 c. Fresh sour prunes
1/4 lb. Chestnuts shelled and peeled
2/3 c. Canned chick-peas * - drained and rinsed
2 Tbs. 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 1/2 hour. Add the potato quince prunes and chestnuts. Cover and simmer for 1/2 hour. Add the chick-peas and simmer covered 20 minutes.Stir in the clarified butter and allow to melt before serving the 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 for 4-6 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.
