Bozbash acute in Georgian

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Bozbash is the soup of the peoples of the Caucasus, and in every region it is prepared in different ways. The fundamental principle is the use of mutton and dried fruit. I want you to meet with the Georgian version of this very tasty soup, without the use of dried fruit beef ribs.

Ingredients for Bozbash acute in Georgian

Step by step instruction of cooking Bozbash acute in Georgian

Шаг 1

The chickpeas soak in cold water for at least 4 hours, I do it at night. In a pan pour 2 liters of water, put the ribs and rinsed chickpeas. Bring to boil and remove fire on the weak-average. Let boil for 1,5 hours, periodically removing the foam. On the tomatoes make cross incisions and pour over boiling water. To remove skin from tomato.

Шаг 2

Cut into strips peeled tomatoes and sauté in vegetable oil. In the end, add the tomato paste and saute another minute. Put the tomatoes in a saucepan. There also send Bay leaf.

Шаг 3

Finely chop the onion cubes and fry until Golden brown. Peel the potatoes and cut into medium dice and add to the pot along with the onions.