topfood.cloud
All recipes
Parcha-bozbash
Soups

Parcha-bozbash

120 min4 serv.20 февр. 2026 г.

Description

The soup is simple and quick to prepare. Parcha-bozbash is an Azerbaijani national dish served as both a first and second course. "Parcha" translates as a piece of meat with bone. Use shoulder, brisket, or neck cuts for cooking the soup. The soup is prepared slowly—simmered over the lowest heat, barely boiling. Parcha-bozbash tastes similar to lamb-based shurpa, and the ingredients are nearly identical. Prepare this hearty soup for your entire family, ladle into bowls, and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Place the lamb meat in cold water and bring to a boil. Skim off the foam.

  2. 2

    Step 2

    Step 2

    Slice the onion and carrot into thick rings. Fry in a dry skillet until they develop charred specks.

  3. 3

    Step 3

    Step 3

    Add the vegetables to the pot with the meat and simmer over very low heat, covered with a lid, for about an hour.

  4. 4

    Step 4

    Step 4

    Soak the chickpeas in cold water in advance, preferably overnight. Then drain the water, rinse, and cover with fresh water. Cook with sugar until done. Cool the cooked chickpeas and remove the skins.

  5. 5

    Step 5

    Step 5

    Prepare the vegetables for the soup. Leave small or medium potatoes whole. Cut carrots into large pieces. Slice the onion into thin half-rings.

  6. 6

    Step 6

    Step 6

    When the meat is cooked, remove the onion and carrot from the broth—I left the carrot in. Add the prepared vegetables—potatoes, onion, and carrot. Boil for about 15 minutes after coming to a boil.

  7. 7

    Step 7

    Step 7

    Then add chickpeas to the soup and cook for another 10-15 minutes.

  8. 8

    Step 8

    Step 8

    Slice the tomato into rounds or pieces (I used fresh frozen), take prunes or dried plum, and dried cherry tomatoes—if you don't have them, then don't add. Add this mixture to the soup.

  9. 9

    Step 9

    Step 9

    Season the soup with salt and pepper to taste.

  10. 10

    Step 10

    Step 10

    Add saffron and sumac previously soaked in water. I used 1 tablespoon of pilaf spices. These spices contain sumac and saffron, which is often substituted with turmeric. Cook the soup for another 15 minutes.

  11. 11

    Step 11

    Step 11

    Serve the soup with fresh herbs. Serve dried mint, sumac, "Churek" flatbreads, and plenty of greens on the side.