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Title: PARCHA BOZBASH (LAMB SOUP WITH CHESTNUTS QUIN
Categories: Soups, Lamb/mutton, Ayzeri
Yield: 4 servings
1 lb Boneless lean lamb
; cut in 1" cubes
Salt; to taste
Pepper, black; 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/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 Ghi
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.
Submitted By SAM WARING
<SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On WED, 01
NOV 1995 134731 GMT
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