Bozbash Echmiadzin
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe taken from a cookbook by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb - 4.4 oz
- Potato - 3.5 oz
- Onion - 0.9 oz
- Clarified Butter - 0.4 oz
- Tomatoes - 3.5 oz
- Chinese green beans - 1.1 oz
- Orange Bell Peppers - 0.9 oz
- Okra - 0.9 oz
- Eggplants - 1.8 oz
- Cilantro - 0.1 oz
- Basil - 0.1 oz
- Parsley - 0.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the lamb brisket.
Step 2
Cut into pieces weighing about 30–40 grams.
Step 3
Place in a pot, cover with cold water, cover with a lid, and simmer on low heat until partially cooked, periodically skimming off the foam.
Step 4
Remove the cooked lamb from the broth and sauté in a pot with butter, then strain the broth.
Step 5
Pour the hot strained broth over the sautéed pieces of lamb.
Step 6
Add finely chopped sautéed onion, diced potato and eggplant, cleaned green bean pods cut crosswise, trimmed small okra, bell pepper, and cook the soup until ready.
Step 7
15 minutes before serving, season the soup with salt and pepper, add sliced tomatoes, and aromatic herbs.
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