Title: Bozbashy (Lamb, Eggplant, & Green-Bean Soup)
Categories: Lamb Jewish Sephardic Georgian Soup
Yield: 8 Servings

1	lb	Lamb shank or shoulder chops, cut into 2-in pieces, bone inc
8	c	Water
1	tb	Corn oil
3	md	(1-1/2 cup) onions, chopped fine
2		(1 lb) eggplants, cut into 1-" pcs
1/2	lb	Green beans, cut in 12-" pcs
2	md	Sweet red pepper, cored, seeded, & cut in 1-" pcs
1	c	Fresh tomatoes, peeled & chopped or equal amt canned
1/4	c	Fresh coriander, chopped
3		Cloves garlic, put through a press
1	ts	Salt, or to taste

Georgian soups are thick with a variety of vegetables, especially onions. The bozbashy is a grand soup, filling & nourishing for chilly autumn and winter days.

1. Put lamb & water in pan, bring to a boil, cook for 3 mins, & remove foam. Reduce heat to low & cook, covered, for abt 30 mins or until lamb is tender but firm. Remove lamb pieces w/slotted spoon & strain soup. 2. Heat oil in skillet & brown lamb over moderate heat for 3 mins. Set aside. 3. Bring lamb broth to a boil over moderate heat. Add onions, eggplants, green beans, red peppers & tomatoes & cook, covered, for 15 mins. Add lamb, coriander, garlic, & salt & cook for 10 mins more. Serve hot.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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