Parcha Bozbash - Lamb Soup W/ Chestnuts~ Quin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless lean lamb cut in 1" cubes,
Salt to taste,
Freshly ground black pepper to taste,
3 tbsp: 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 lbs: Chestnuts, shelled & peeled
2/3 cup: Canned chick-peas * drained & rinsed,
2 tbsp: 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, & 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.
Source from luhu.jp
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.
Source from luhu.jp