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PARCHA BOZBASH - LAMB SOUP W/ CHESTNUTS, QUINCE,& PRUNES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Soups
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boneless lean lamb
-cut in 1" cubes
Salt to taste
Freshly ground black pepper
-to taste
3 tb Butter
1 md Onion, finely chopped
4 c Beef broth
1 md 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 & peeled
2/3 c Canned chick-peas *
-drained & rinsed
2 tb 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.
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