Bostneulis Supi: A Delicious Summer Soup
So without further ado, I will share a soup that I just made on it!
Bostneulis supi is a Georgian summer soup that I've borrowed the recipe for from Darra Goldstein's The Georgian Feast. It takes advantage of fresh summer vegetables and even fruit, but can really be made any time of year.
To make it, you will need the following:
- 1 large eggplant
- 2 medium onions
- Olive oil
- 2 pounds boneless leg of lamb
- 1 pound green beans
- 2 large tart apples (Granny Smith works well)
- 1 Anaheim chili
- salt and pepper
- 1 cup dry white wine
Little Bit likes to hang around just in case I drop anything. She, like the puppies she so loves, will try just about anything that falls...
(Did I mention how much I love my gas stove? Sigh...)
When the onions look like this:
Brown the meat and then add the eggplant (after wiping off the juices and excess salt, of course!), cover and sweat on low heat for 15 minutes.
Now, if you're using fresh green beans, is a good time to enlist some help. Trimming beans gets a little tedious after a while, but at least it's only one pound. I found some fresh locally grown green beans at a farm stand here, but you can use whatever you can find, including frozen.
It takes a bit more convincing now to get the ever-so-important-and-busy (but somehow always-bored) Bulldozer to help now, but here he is!
So to trim a green bean, you take the bean,
And break off the tip ends (discard them) and snap (or cut) it into bite-size pieces.
And done. Thank you, Bulldozer!
By now, your meat/onion/eggplant mixture has probably sweated enough. It won't look pretty at this stage, but it will get better!
Seed and chop an Anaheim chili (or leave the seeds in if you like a little more spice. I take them out because of Little Bit, who is not quite 18 months old and not as adventurous yet...). Also peel, core and chop your tart apples.
And add all three to the pot!
Pour in about a cup of dry white wine. I used a Sauvignon Blanc, but any dry white will do. Add water to cover, bring to a boil and simmer, covered, for about an hour. Basically, you want the meat to be fall-apart-tender, so just simmer it until it gets to that stage. It took about an hour for me.
Finely chop a decent-sized handful each of parsley and cilantro and stir it into the soup. Reserve a bit for a garnish, if you like.
Serve with good, crusty bread and enjoy the flavors of summer!