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Parcha Bozbash - Lamb Soup W/ Chestnuts, Quin asian, beans, beef, lamb, russian soups 1 lb boneless lean lamb cut in 1 cubes 1 salt to taste 1 freshly ground black pepper to tast; e 3 tablespoon butter 1 medium onion, finely chopped 4 cup beef broth 1 medium potato, peeled and cubed 1 small quince peeled, cored, and cubed 1/2 cup dried pitted prunes or 1 cup fresh sour prunes 1/4 lb chestnuts, shelled & peeled 2/3 cup canned chick-peas * drained & rinse; d 2 tablespoon clarified butter 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, & 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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