Ingredients with Measurements:
- 1 pound lamb, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 4 cups beef broth
- 2 cups water
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 cup dried yellow split peas
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Ladle
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high 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. Stir in the tomato paste, cumin, paprika, and cayenne pepper and cook for 1 minute.
5. Pour in the beef broth and water and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add the potatoes, carrots, and dried yellow split peas and continue to simmer for another 30 minutes or until the vegetables and peas are tender.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the lamb
Low heat for simmering the soup
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Beef can be substituted for lamb
- Chicken broth can be substituted for beef broth
- Fresh yellow split peas can be substituted for dried
Variations:
- Add chopped fresh parsley or cilantro for garnish
- Add diced tomatoes for extra flavor
- Add a squeeze of lemon juice for brightness
Tips and tricks:
- Browning the lamb before adding the vegetables and broth adds extra flavor to the soup.
- Soaking the dried yellow split peas overnight can reduce the cooking time.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley or cilantro on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Parcha Bozbash is a traditional Azerbaijani soup made with lamb and vegetables.
Flavor profiles:
- Spicy, savory, and hearty
Serving suggestions:
- Serve hot with crusty bread and a side salad.
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Region: Azerbaijani