Bozbash

This is the most popular soup in Armenia. It is made of breast of lamb, as fatty as possible, cooked with many fruits and vegetables. There are several regional variations, as well as seasonal –summer and winter –versions. The differences lie in the choice of fruit and vegetables and the amounts of meat. Water volume always remains the same.

Any bozbash contains (besides water, and butter for frying the meat and vegetables) diced lamb, but it is cut to different sized pieces for the different kinds of bozbash; i.e. about half the size of a matchbox for Echmiadzian and Shushin bozbash, summer and winter types; matchbox size for the Sisian and ancient Shushin types; and about twice the size of a matchbox for the Erevan type.