Kadury bash
15 servings
210 minutes
Kadury bash is an Ossetian bean soup with lamb. The cooking process takes time: the beans must first be soaked, the first lamb broth must be drained, and the second must be boiled down over low heat until it is twice as thick. Kadury bash is served with chure kom , a traditional bread of the North Caucasus.
1
Soak the beans for 2 hours. Then boil, drain in a colander, and let the water drain. Blend with a blender.
- Red kidney beans: 1 kg
2
Roast the parsnip on a flame or dry pan to release its aroma. Gather spices in a cheesecloth bag for the broth: parsnip, allspice, hot pepper, and clove. Pour three liters of water over the lamb, bring to a boil, let it simmer a bit, and then drain. Next, cook in new water with the spices. The broth should reduce by half.
- Parsnip root: 1 piece
- Allspice berries: to taste
- Chili pepper: 1 piece
- Cloves: to taste
- Lamb loin (rack): 3 kg
- Water: 6 l
3
Cut the peppers, tomatoes, and onion into medium cubes. Fry in lamb fat with nutmeg, khmeli-suneli, and turmeric. At the end, add chopped pickles and walnuts, and immediately remove the sauté from the heat.
- Bell pepper: 400 g
- Tomatoes: 500 g
- Onion: 400 g
- Fat-tail (lamb tail fat): 200 g
- Nutmeg: 0.5 piece
- Khmeli-suneli: 1 tablespoon
- Turmeric: to taste
- Pickled cucumbers: 500 g
- Walnuts: 200 g
4
Remove the meat and the spice bag from the broth (it should be discarded). Mix the bean puree into the broth until smooth, then add the sautéed vegetables. Serve with flatbread.
- Red kidney beans: 1 kg
- Lamb loin (rack): 3 kg
- Water: 6 l
