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Bozbash soup without lamb chickpeas

Lamb Bozbash Soup (No Chickpeas)

A popular Caucasian first course made with lamb. My husband is a huge fan of lamb dishes, so I try to cook with it often. This time I went with bozbash soup — I was intrigued by the combination of lamb and prunes alongside fragrant spices. The soup turned out very expressive: a little sweet from the bell pepper and prunes, with a bold lamb flavor.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

Lamb

600

Potatoes

400

Prunes

Bell pepper

Onion

Tomato paste

Vegetable oil

Basil

0.5

Thyme

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 27 % 3 g

Carbohydrates 36 % 4 g

51 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the ingredients ready. Bone-in lamb is best — I'm using 300 g of boneless meat and 300 g of bone-in neck.
Step 2:

Put the meat and a whole peeled onion in a pot and pour in 2 liters of water. Bring to a boil and cook over medium heat, skimming the foam, for about 30 minutes.
Step 3:

Cut the potatoes into small cubes. Seed the bell pepper and cut it into small pieces too.
Step 4:

Strain the broth and return it to the heat.
Step 5:

Take the cooked meat out of the broth and cut the larger pieces.
Step 6:

Add the potatoes to the boiling broth.
Step 7:

Heat the vegetable oil in a skillet and sear the lamb for 2–3 minutes.
Step 8:

Add the bell pepper, prunes, and tomato paste to the skillet. Season with salt, pepper, and the dried herbs. Cook everything together for 5 minutes.
Step 9:

Transfer the meat and vegetables to the pot of broth. Cook over medium heat for about 20 minutes. Let the finished soup rest, covered, for about 10 minutes, then ladle it into bowls.