Winter Bozbash

Soups | Armenian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).

Ingredients

Lamb - 4.4 oz
Pea shoots - 1.8 oz
Salad Potatoes - 3.5 oz
Dried Apricots - 0.4 oz
Onion - 0.9 oz
Tomato Puree - 0 fl oz
Clarified Butter - 0.4 oz
Salt - to taste
Red Long Chili Peppers - to taste
Dried Chamomile - to taste

Step by Step guide

Step 1

From lamb brisket, cut into pieces weighing 30–40 grams, boil the broth until ready.

Step 2

Strain the finished broth.

Step 3

In a separate pot, place the sorted and rinsed peas, cover with cold water, and cook on low heat until ready.

Step 4

In the pot with the cooked peas, add pieces of boiled lamb, pour in the strained broth, add sautéed finely chopped onion and tomato puree, coarsely chopped potatoes, dried apricots, dried herbs, salt, pepper, and cover the pot with a lid, cooking for 10–15 minutes.