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Lamb Soup With Chestnuts, Quince, And Prunes /Parcha Bozb

beef, lamb, russian, soups

1 lb boneless lean lamb
1 ; cut in 1 cubes
1 salt to taste
1 freshly ground black pepper
1 ; to taste
3 tablespoon butter
1 medium onion, finely chopped
4 cup beef broth
1 medium potato, peeled and cubed
1 small quince
1 ; peeled, cored, and cubed
1/2 cup dried pitted prunes
1 or 1 c fresh sour prunes
1/4 lb chestnuts, shelled & peeled
2/3 cup canned chick-peas*
1 ; drained & rinsed
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; 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 serving 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 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. From "Cooking from the Caucasus" by Sonia Uvezian. New York: Harcourt Brace Jovanovich, 1978. Pp. 52-53. ISBN 0-15-622594-8. Posted by Cathy Harned.

Yield: 4 servings

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