Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Lamb Soup With Chestnuts, Quince, And Prunes /Parcha Bozb

4 Servings
1 lb boneless lamb,Lean
1 ,cut in 1 cubes
1 salt,To Taste
1 black pepper,Freshly Ground
1 ,to taste
3 T butter
1 md onion,finely chopped
4 c beef broth
1 md potato,peeled and cubed
1 sm quince
1 ,peeled, cored, and cubed
1/2 c pitted prunes,Dried
1 or 1 c fresh sour prunes
1/4 lb chestnuts,shelled & peeled
2/3 c chick-peas*,Canned
1 ,drained & rinsed
2 T 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; 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.

         ©2007-2017 All rights Reserved.