Parcha Bozbash – Lamb Soup with Chestnuts & Quince

This traditional Caucasian lamb soup, known as Parcha Bozbash, is a hearty and comforting dish perfect for cold evenings. The combination of tender boneless lamb, sweet chestnuts, and tart quince creates a complex flavor profile that is both savory and subtly sweet. Prunes add depth and a hint of natural sugar, balancing the richness of the meat. The soup is finished with clarified butter for a silky texture and brightened with dried mint and sumac.

Cooking Method: Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 450

Description

This traditional Caucasian lamb soup, known as Parcha Bozbash, is a hearty and comforting dish perfect for cold evenings. The combination of tender boneless lamb, sweet chestnuts, and tart quince creates a complex flavor profile that is both savory and subtly sweet. Prunes add depth and a hint of natural sugar, balancing the richness of the meat. The soup is finished with clarified butter for a silky texture and brightened with dried mint and sumac.

Ingredients

Boneless lean lamb
Onion, finely chopped
Butter
Beef broth
Potato, peeled and cubed
Quince, peeled, cored, and cubed
Dried pitted prunes
Chestnuts, shelled & peeled
Canned chickpeas, drained & rinsed
Clarified butter
Salt
Freshly ground black pepper
Crushed dried mint (for garnish)
Sumac (for garnish)

Directions

1
Cut the lamb into 1-inch cubes and season generously with salt and pepper.
2
In a heavy pot, melt the 3 tablespoons of butter over moderate heat.
3
Add the seasoned lamb and chopped onion to the pot. Sauté until the lamb is browned on all sides, stirring frequently.
4
Pour in the beef broth and bring to a boil.
5
Reduce heat to low, cover, and simmer for 30 minutes.
6
Add the cubed potato, quince, prunes, and chestnuts to the pot.
7
Cover and continue to simmer for another 30 minutes, or until the vegetables are tender.
8
Stir in the drained chickpeas and simmer, covered, for an additional 20 minutes.
9
Remove from heat and stir in the clarified butter until melted.
10
Ladle the soup into bowls and sprinkle with crushed dried mint and sumac before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 25g39%
Saturated Fat 12g60%
Cholesterol 110mg37%
Sodium 800mg34%
Total Carbohydrate 25g9%
Dietary Fiber 6g24%
Sugars 8g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/parcha-bozbash-lamb-soup-w-chestnuts-quin/