Lamb Bozbash Soup with Prunes and Peppers

A common first dish in the Caucasus with lamb. My husband is a huge connoisseur of lamb dishes, so I try to cook various dishes with it more often. This time the choice fell on Bozbash soup. I found the combination of lamb and prunes with aromatic spices interesting. The soup turned out to be very expressive: slightly sweet thanks to the bell pepper and prunes with the bright taste of lamb.
cook time: 1h 20 min
Ava Prescott
Lamb Bozbash Soup with Prunes and Peppers

Nutrition Facts (per serving)

52
Calories
3g
Fat
4g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 2 l
Potato 400 g
Tomato paste 2 tbsp
Vegetable oil 1 tbsp
bell pepper 1 pc
Prunes 60 g
Basil 0.5 tsp
Mutton 600 g
Thyme, thyme 0.5 tsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. It is better to eat lamb on the bone. I have 300 g of pulp and 300 g of neck on the bone.

Step 2

Step 2
Place the meat, a whole onion, and add 2 liters of water into the pan. Bring to a boil and cook over medium heat, skimming off any foam, for about 30 minutes.

Step 3

Step 3
Cut the potatoes into small cubes. Peel the bell pepper from seeds and also cut into small pieces.

Step 4

Step 4
Strain the broth and return to the heat.

Step 5

Step 5
Remove the finished meat from the broth and cut into large pieces.

Step 6

Step 6
Add potatoes to boiling broth.

Step 7

Step 7
Heat vegetable oil in a frying pan and fry the lamb in it for 2-3 minutes.

Step 8

Step 8
Add bell pepper, prunes and tomato paste to the pan. Salt, pepper, add dried herbs. Fry everything together for 5 minutes.

Step 9

Step 9
Transfer the meat and vegetables to a saucepan with broth. Cook over medium heat for about 20 minutes. Let the finished soup brew under the lid for about 10 minutes and pour into plates.

Additional rubrics

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