Title: Parcha Bozbash - Lamb Soup W/ Chestnuts, Quin
Categories: Russian Soup Lamb Bean Asian
Yield: 4 Servings
| 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.