Parcha Bozbash (lamb Soup With Chestnuts Quin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless lean lamb,
, cut in 1" cubes
Salt, to taste
Pepper, black, 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/cubed
1/2 cup: Dried pitted prunes,
OR 1 c fresh sour prunes,
1/4 lbs: Chestnuts, shelled & peeled
2/3 cup: Canned chick-peas*,
, drained & rinsed
2 tbsp: Ghi,
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; 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: Ive 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. Submitted By SAM WARING
On WED, 01 NOV 1995 134731 GMT
Source from luhu.jp
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: Ive 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. Submitted By SAM WARING
Source from luhu.jp