Sisian Bozbash
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Lamb 5 oz
- Potato 5 oz
- Wheat Flour 0 oz
- Onion 0 oz
- Tomato Puree 0 fl oz
- Clarified Butter 0 oz
- Dried Yellow Plums 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Cut the washed lamb brisket into pieces weighing 50–60 grams, place in a pot, cover with water, and boil until semi-cooked, periodically skimming off the foam.
Step 2
Strain the broth; place the meat in a pot with warmed fat, add chopped and sautéed onion with tomato puree, toasted flour, and continue to sauté the ingredients while stirring until the meat is cooked.
Step 3
After that, pour in the broth, add peeled, diced potato, washed sour plums, salt, pepper, herbs, and cook until the potato is done.
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