Armenian Lamb and Vegetable Soup
Armenian Lamb and Vegetable Soup
(Echmiadzin Bozbash)
A robust mélange of meat, vegetables, and herbs – almost a stew
INGREDIENTS
1 pound lean lamb shoulder, cut into 1-inch cubes
8 cups water
1 small onion, finely chopped
2 tablespoons butter
2 medium potatoes, peeled and cubed
1 ˝ cups cubed eggplant
1 cup diced green pepper
1 ˝ cups green beans, trimmed and halved
1 cup okra, washed and trimmed of stem ends (optional)
2 medium tomatoes, peeled, seeded, and chopped
Salt to taste
3 tablespoons finely chopped fresh basil or a mixture of basil, coriander, and parsley
DIRECTIONS
Combine the lamb and water in a large, heavy casserole.
Bring to a boil, cover, and simmer 45 minutes.
Skin off any scum that rises to the surface.
Remove the meat from the broth.
Strain the broth and return it to the casserole.
In a skillet sauté the onion in the butter until soft but not browned.
Add the meat and continue to sauté until the meat and onion are lightly browned.
Add to the broth with the potatoes, eggplant, green pepper, green beans, and okra.
If necessary, more water may be added.
Cover and cook 15 minutes.
Add tomatoes, salt, and basil and cook 15 minutes or until the meat and vegetables are tender.
Serves 4
Zana’s Notes: I’ve made this a number of times. But I brown the meat before creating the broth, and lightly sauté the vegetables before adding to the broth. This seems to add more flavour.
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