Kadyry Bash

Description

Kadyry Bash is an Ossetian bean soup with lamb. The preparation process requires time: the beans need to be soaked in advance, the first lamb broth should be drained, and the second one should be simmered on low heat until reduced by half. Kadyry Bash is served with Churek, a traditional bread from the Northern Caucasus.

Ingredients

• Lamb Neck Fillet - 6 lbs
• Water - 6 qt
• Allspice berries - to taste
• Parsnip - 1 piece
• Clove - to taste
• Mild Chili Spice - 1 piece
• Turmeric - to taste
• Nutmeg - ½ pieces
• White Beans - 2 lbs
• Fat Tail Fat - 7.1 oz
• Tomatoes - 17.6 oz
• Walnuts - 7.1 oz
• Pickled Cauliflower - 17.6 oz
• Onion - 14.1 oz
• Sweet Pepper - 14.1 oz
• Khmeli-suneli - 1 tablespoon

Step by Step guide

Step 1

Soak the beans for 2 hours. Then, boil them, drain in a colander, and let the water drain off. Blend until smooth.

Step 2

Char the parsnip over an open flame or roast it in a dry skillet to release its aroma. Gather the spices into a cheesecloth bag for the broth: parsnip, allspice, hot pepper, and cloves. Pour three liters of water over the lamb, bring it to a boil, let it simmer for a while, and then drain. Next, cook in fresh water with the spices. The broth should reduce by half.

Step 3

Dice the peppers, tomatoes, and onion into medium cubes. Sauté them in lamb tail fat with nutmeg, khmeli-suneli, and turmeric. At the end, add the chopped pickles and walnuts, and immediately remove the mixture from heat.

Step 4

Remove the meat and the spice bag from the broth (the spice bag should be discarded). Stir the bean puree into the broth until smooth, then add the sautéed mixture. Serve with bread or flatbread.

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