Armenian Lamb Soup with Quince and Apple (Shushi Bozbash)
Շուշվա բոզբաշ Shushi bozbashSay it: SHOO-shee boz-BAHSH
Shushi bozbash is a hearty Armenian one-pot soup for autumn and winter, pairing lamb and chickpeas with quince and apple. The fruit lends a mild sweet-tart edge to the savory broth, and dried mint brightens each bowl just before eating. It reheats gently, making it a practical dish to cook ahead and serve later.
Armenian Lamb Soup with Quince and Apple (Shushi Bozbash)
Շուշվա բոզբաշ, Shushi bozbash
Pronounced SHOO-shee boz-BAHSH
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Ahead of time, soak the chickpeas in a bowl with enough cold water to cover them by several inches for 8–12 hours; drain and rinse before cooking.
Dry the lamb with paper towels. Set a large heavy pot over medium-high heat and place the lamb in it fat side down. Turn the pieces as they brown for 8–10 minutes, until well colored on all sides; the meat releases enough fat, so no oil is required.
Put the onion into the pot, lower the heat to medium, and cook for 5 minutes, stirring frequently, until it softens and lifts the browned bits from the bottom.
Add the drained chickpeas and 8 cups (2 L) water. Raise to a boil, remove any foam from the surface, then turn the heat to low, cover, and simmer gently for 1 hour 30 minutes—until the lamb is close to tender and the chickpeas are soft without collapsing.
Season with salt and pepper. Add the quince wedges, bring back to a gentle simmer, and cook uncovered for 15 minutes. Then add the apple wedges and simmer for another 10–15 minutes, until the fruit is tender when pierced but still intact and the lamb is fully tender.
Check the seasoning and add salt if needed. Spoon into deep bowls, scatter dried mint over the top, and serve hot.
Regional variant: Yerevan bozbash (Երևանյան բոզբաշ)
Replace the quince and apple with 2 medium potatoes, 1 sliced red bell pepper, and 2 chopped tomatoes. Stir 1 tablespoon tomato paste into the onion, then cook the vegetables in the same broth until soft. Sprinkle with chopped parsley instead of mint.
Cook's notes
- For firm quinces, cut the wedges thinner or give them an extra 5–10 minutes in the pot before the apples go in.
- To use canned chickpeas instead, substitute 2 cups (480 ml) drained canned chickpeas, add them with the quince in step 5, and shorten the cooking time to match.
- Remove foam from the top during the first 30 minutes of simmering to help keep the broth clear.
Serve with
Offer warm lavash, a platter of fresh herbs, and pickled vegetables, a classic autumn accompaniment.
Make ahead and storage
Refrigerate for up to 3 days; warm it gently and stir in fresh mint at the end.
