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Parcha Bozbash (lamb Soup With Chestnuts Quin

Make Parcha Bozbash (lamb Soup With Chestnuts Quin at home with Salt, Pepper, Butter, Md Onion, and Beef Broth. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• Salt; to taste
• Pepper, black; to taste
• 3 tbsp
• 1
• 4 cup
• 1
• 1
• 1/2 cup

Method (preview)

1. 1

   ; cut in 1" cubes

2. 2

   ; drained & rinsed 2 tb Ghi

3. 3

   Season the lamb with salt and pepper.

4. 4

   In a heavy pot, melt the 3 tb. butter over moderate heat.

5. 5

   Add the lamb and onion; saute until browned, stirring frequently.

6. 6

   Add the broth; season to taste with salt.

7. 7

   Cover; simmer 30 minutes.

8. 8

   Add the potato, quince, prunes, and chestnuts.

9. 9

   Cover; simmer 20 minutes.

10. 10

    Add the chick-peas and simmer, covered, about 15 minutes or until done.

11. 11

    Stir in the clarified butter and allow to melt before serving soup.

12. 12

    The author describes this soup as an "outstanding"

13. 13

    Azerbaidzhani soup.

14. 14

    From "Cooking from the Caucasus" by Sonia Uvezian.

15. 15

    New York: Harcourt Brace Jovanovich, 1978. Pp. 52-53.

16. 16

    ISBN 0-15-622594-8. Posted by Cathy Harned.

17. 17

    NOV 1995 134731 GMT