Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 4 cups water
- 1 cup dried mushrooms, soaked in hot water for 30 minutes and drained
- 1 cup fresh mushrooms, sliced
- 1 cup parcha (dried apricots), soaked in hot water for 30 minutes and drained
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the salt, black pepper, turmeric, cumin, coriander, and paprika and stir to combine.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour.
7. Add the dried and fresh mushrooms and simmer for another 30 minutes.
8. Add the parcha and simmer for another 15 minutes.
9. Remove from heat and stir in the fresh parsley.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 45 minutes
5. Temperature:
Medium heat for browning the lamb, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Fresh apricots can be used instead of parcha.
- Any type of mushrooms can be used.
Variations:
- Add potatoes or carrots for a heartier meal.
- Use vegetable broth instead of water for a vegetarian version.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Soak the dried mushrooms and parcha in hot water before adding to the pot to soften them.
- Brown the lamb well for added flavor.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until warmed through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or a dollop of sour cream or yogurt.
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure the lamb is cooked through before serving.
Food history:
Parcha bozbash is a traditional Azerbaijani soup made with lamb and dried apricots.
Flavor profiles:
Savory, slightly sweet, and earthy.
Serving suggestions:
Serve hot with a side of bread or rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Azerbaijani