Bozbash of Echmiadzin

Wash the lamb brisket.

Cut into pieces weighing 30–40 grams.

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.

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

Pour hot strained broth over the roasted pieces of lamb.

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.

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