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Parcha Bozb

Lamb Soup with Chestnuts, Quince and Prunes
Parcha Bozb


1 lb boneless lamb, lean cut into 1 inch cubes
Salt, to taste
Black pepper, freshly ground, to taste
3 tablespoons butter
1 medium onion, finely chopped
4 cups beef broth
1 medium potato, peeled and cubed
1 small quince, peeled, cored and cubed
cup pitted prunes, dried or 1 cup fresh sour prunes
lb chestnuts, shelled & peeled
⅔ cup chick peas, canned, drained & rinsed*
2 tablespoons clarified butter


Serves: 4


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: 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.

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