Summer Soup

Bostneulis Supi

Preparation info
  • Serves


    • Difficulty


Appears in

By Darra Goldstein

Published 1999

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Here is another soup based on lamb, this one bursting with produce from the late summer garden. The apples and cilantro lend a hint of tartness to the broth.


  • One ¾-pound eggplant, cut into 1-inch cubes (about 4 cups)
  • 2 medium onions, peeled and chopped
  • 4


Sprinkle the eggplant cubes with salt and set aside to drain on paper towels for 30 minutes.

In a large stockpot, brown the onions in the butter, then add the lamb. Cook, stirring occasionally, until the lamb has browned. Add the eggplant cubes and cook over low heat, covered, for 15 minutes. Stir in the green beans, apples, salt, and pepper to taste. Add the water, bring to a boil, and