Bozbash is a popular Armenian meat, lightly sour, soup, made from fat lamb fillet with potatoes, peas, beans and fruits. There are different kinds of this soup, but they differ only by the additional fruits and vegetables.

Bozbash (Azeri. Bozbaş – «gray head” AWP. Բոզբաշ, cargo. ბოზბაში) – a dish widespread in the Caucasus as a filling soup based broth of lamb. On the other filling soups different optional ingredients in the form of chickpeas (aka garbanzo beans, nohut, chickpeas, nut) and chestnuts (the latter may be replaced potatoes). You can even mention such a characteristic feature of the preparation bozbash as additional grilling already washed and boiled mutton.

Set the vegetables can be different, depending on the region and time of year. Along with the main vegetables and onions in bozbash can include carrots, turnips, peppers, zucchini, apples, sour plums or plums, tomatoes, green beans, eggplant and dried fruits.


As the seasonings used, along with ordinary, basil, tarragon, peppermint, saffron.

  • 600 g lamb.
  • 2 l water.
  • 5 ea potatoes.
  • 3 tb peas.
  • 2 ea tomatoes.
  • 2 ea onion.
  • 1 tb parsley green.
  • 1 tb cilantro.
  • 1 tb wine vinegar.
  • Black pepper.
  • Salt.


  • Put lamb in cold water and cook on low heat, covered, until done. Strain the broth and set aside.
  • Scald lamb and pour over the broth.
  • Add fried finely chopped onion with sliced tomatoes and washed peas.
  • Cook until peas are soft.
  • Then add cubed potatoes and cook until it’s done.
  • Salt, add wine vinegar and chopped greens.
  • You can add prunes, dried apricots, and cherry plums on your taste.