Bozbash of Echmiadzin

2 servings

45 minutes

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Energy value per serving

• Calories: 247.9
• Proteins: 12.4g
• Fats: 15.5g
• Carbohydrates: 15.5g

Ingredients

• Mutton: 125 g
• Potato: 100 g
• Onion: 25 g
• Melted butter: 10 g
• Tomatoes: 100 g
• Green beans: 30 g
• Sweet pepper: 25 g
• Okra: 25 g
• Eggplants: 50 g
• Coriander: 3 g
• Basil: 3 g
• Parsley: 3 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash the lamb brisket.

   Required ingredients:

   • Mutton: 125 g

2. Cut into pieces weighing 30–40 grams.

3. Place in a pot, fill with cold water, cover with a lid, and simmer on low heat until partially cooked, periodically skimming off the foam.

   Required ingredients:

   • Mutton: 125 g

4. Remove the boiled lamb from the broth and fry it in a pot with oil, then strain the broth.

   Required ingredients:

   • Mutton: 125 g
   • Melted butter: 10 g

5. Pour hot strained broth over the roasted pieces of lamb.

   Required ingredients:

   • Mutton: 125 g

6. Add finely chopped onion sautéed in oil, diced potatoes and eggplants, cleaned green bean pods cut crosswise, cleaned small okra from stems, bell pepper to the broth and cook the soup until ready.

   Required ingredients:

   • Onion: 25 g
   • Potato: 100 g
   • Eggplants: 50 g
   • Green beans: 30 g
   • Okra: 25 g
   • Sweet pepper: 25 g

7. 15 minutes before serving the soup, add salt, pepper, sliced tomatoes, and herbs.

   Required ingredients:

   • Tomatoes: 100 g
   • Coriander: 3 g
   • Basil: 3 g
   • Parsley: 3 g
   • Salt:  to taste
   • Ground black pepper:  to taste