How khash is prepared. Khash with pork legs. To prepare the dish you will need

Today, hardly anyone can say with certainty who was the first to invent the recipe for khash, a soup cooked on the cartilage and bones of animals (more often than a bull). Armenia is supposed to be the homeland. But since ancient times, it has been brewed throughout the Caucasus and Transcaucasia. It is popular in Azerbaijan, Armenia and Georgia. For many peoples, it still remains partially ritualistic - it is served at funerals. Due to the high content of minerals, modern doctors advise it to patients with fractures - bones grow together faster.

The five most commonly used ingredients in hashi recipes are:

Features of khash cooking

Thick, rich khash is recommended to cook for those who have nothing against the tart and the same thick odor that forms during the cooking process. Owners of a good extract too)) It's all about the special products that are taken for him: beef legs, hooves and stomach (scar). All this gives off a not very pleasant aroma during cooking. And it will take a very long time to cook - that is the peculiarity of the dish.

Cooking steps

Beef legs must be cleaned, greased and washed before cooking. Then soak in cold water overnight. The water must either be changed frequently or used running (ideally a spring).

Then, filled with water, they are cooked for about eight hours over low heat. Readiness is determined by the fact that cartilage and meat residues will themselves fall off the bone.

Five most nutritious khash soup recipes:

As for the scar, because of the strong smell, cooking it in an apartment is still a pleasure. But there is a little trick: boil for 30 minutes, replace the water with cold water, and cut the tripe into small pieces.

How and with what to serve

As strange as it may sound, khash is a morning dish that is eaten before everyone else. When cooked, it is not seasoned with anything, not even salt. This should be done on the plate before eating. In addition to salt and minced garlic, other spices are allowed to taste. Some people add some fresh milk. Caucasian peoples love to put on hashi during feasts. By the way, it is considered purely masculine: it is prepared exclusively by representatives of the stronger sex. And they eat it with pleasure))

Step 1: Cooking khash.

As I said, khash is prepared seasonally, namely during the slaughter of cattle in Armenia (from late autumn to mid-spring). Therefore, its main ingredient is beef legs and tripe.
And the first thing we need to do is deal with them. If necessary, beef legs are scrubbed well, washed thoroughly and singed. Next, they must be cut along and soaked for at least a day, while it is necessary to change the water every two hours to remove a specific odor. After that, they are again well washed, scraped and put to cook over low heat. Please note that the water should not boil too much, and in no case do not salt the broth. Don't forget to shoot the noise.
At this time, we will deal with the scar, which also needs to be washed, scraped off. Then we put it to cook over low heat. Cook until the specific smell disappears. After that, drain the broth where the tripe was cooked, and cut it into small pieces and add to the broth where the beef legs are boiled. Cook over low heat for about 7-8 hours. Khash is considered ready when the meat is freely separated from the bone, and the scar has become soft.
After that, the soup is seasoned with grated garlic.

Step 2: Serve hash.

Finely chop the parsley, basil, cilantro and add to the soup before serving. It is served with pita bread. And vodka is ideal as an aperitif. Enjoy your meal!

Khash cannot be salted, but it should be cooked over low heat. And in no case let the broth boil, as all the meat broth will disappear.

They also eat khash with grated radish and lavash.

Traditionally, khash is eaten in the morning during breakfast.

Khash is said to have a sobering effect. Therefore, it is eaten on the second wedding day in Armenia.

The khash recipe is traditional for Caucasian cuisine. Its popularity is due to its healing properties. Khash is a real male food with a lot of calories and meat. In Russian cuisine, something similar is jellied meat. Traditionally, only representatives of the stronger sex prepare real khash. They eat it for breakfast so that a man gets a boost in the morning and can work all day without being tired. They also note the healing properties of khash, it is recommended to use it after fractures and sprains, as well as after other diseases as rehabilitation. This is due to the fact that khash is rich in calcium and other nutrients and extractive compounds that help to improve the functioning of the body.

Fact: “The recipe for this dish is deeply rooted in Armenian culture. Soup from the legs and tails of cattle had a ritual significance (sacrifice of cattle to the ancient gods), and therefore for a long time, even in restaurants, khash was not always present on the menu, but only at certain time intervals. Such a soup could be ordered only in the morning hours, which testifies to the connection of khash with the pagan rituals of the ancient Caucasus. "

How much khash is cooked

Cooking the dish will not work quickly and this must be taken into account. Even today, one should not expect that khash will be cooked in 2-3 hours. The main reason is that the ingredients in the dish require serious processing.

Advice: “Traditionally, khash preparation begins in the evening. Active participation in cooking is necessary only in the first hours, and at night, the soup can be left to simmer unattended. "

What is khash made of?

Considering that the history of the dish goes back to the times of the pagan Caucasus, the remains of cattle (legs, tails and scars) were used as the main ingredients. Most often, khash was made from legs of beef and lamb, but there is also a recipe for making it from chicken and pork.

What you need to know when choosing ingredients

The success of good khash lies in the choice of quality meat. It is recommended to choose legs that are properly cleaned. If we are talking about beef, then the most correct choice would be the front leg. The leg should be fleshy. Hind legs should not be bought, they are not suitable for cooking due to their smell.

It is not necessary to have a culinary education to prepare a stew, but preparing the ingredients for cooking takes a long time (1-2 days). Cooking khash will also not work quickly, the average cooking time is 8-12 hours.

The main steps for making soup:

• We clean the legs, tail, stomach (scar), sugar bone;
• Soaking ingredients in cold running water;
• Cooking

Tip: Preparing the legs for boiling is fundamental to the success of a delicious soup. The legs must be tarred using a gas burner, this process will cleanse it of wool and dirt. Then you should pour hot water over the leg and clean it from the remains of burning. After that, you should place the leg in water for several hours, periodically changing the water. The already soaked foot should be cleaned with a soft brush. Then rinse and cut it into 2-3 parts along the joints. Each received part must also be cut in half. "

Consider the most popular recipes for making khash at home from different types of meat.

Beef recipe

The most popular and classic khash is made from beef. The cooking process consists of the following step-by-step steps:

1. Divide the beef legs. It is recommended not to use an ax for this purpose, this will help the dish to remain moderately greasy. The legs should be well rinsed, scorched, and scrubbed off.
2. Next, cut the beef tail.
3. Throw the cut legs and tail into a saucepan and add water and cook over low heat for 1-2 hours.
4. Next, you need to drain the resulting broth, rinse the hooves and tail with running water, and either wash the pan or replace it with a clean one.
5. Well-washed ingredients should be poured with water again and left to simmer over low heat for 7-8 hours.
6. In the morning or after the cooking time has elapsed, you need to remove the hooves and tail from the pan, and pour the broth with 0.5 liters of boiled water.
7. The meat must be cut from the bone and chopped into pieces. At the same time, prepare the herbs and garlic to taste.

Lamb recipe

Cooking will take a lot of time, but the end result, subject to the above rules, will exceed all expectations.

Cooking steps:

1. The first step is to rinse and, if necessary, soak the lamb meat (it is best to use the lamb neck).
2. It is necessary to make deep cuts to the bone in several places on the neck and cook it over low heat for 1-2 hours.
3. Water during cooking must be changed at least 1-2 times.
4. To add a savory flavor to the soup, take the spices of your choice (bay leaf, pepper and garlic) and place them in a cheesecloth bag. Place the resulting bag in a saucepan and continue to boil the soup over low heat.
5. As soon as the meat is free from the bone (at least 6 hours after the start of cooking), it must be pulled out of the broth and cut into pieces.

The soup is ready. It remains only to pour it into plates and serve it along with Georgian or Armenian lavash. It is also recommended to rub 1-3 cloves of garlic for each serving of khash.

Pork recipe

A common option for making pork soup. Pork legs are used as the main ingredient, which, as in the case of beef, must be carefully prepared for cooking (soak, scorch, scrape off the burn).

The cooking recipe is not much different from the previous ones. The processed legs must be chopped and cooked over low heat, periodically draining the water. Add spices to taste 20-30 minutes before the meat is ready (it should move freely from the bone). Then remove the meat from the broth and cut it into pieces. It is recommended to serve soup with pita bread, herbs and garlic.

Recipe from Georgia

Such khash is prepared from lamb or beef legs. The main difference from the classical methods is that before cooking, the meat is soaked in milk for 5-6 hours. After that, the soaked meat is stewed for 15 minutes, and the milk is poured into a separate container and also stewed separately for 30 minutes. The stewed meat is poured with boiling water and drained milk and cooked until tender.

How to properly serve ready-made soup at home

Serving the finished meal in a traditional manner is just as important as the preparation itself. The container for khash is a ceramic plate. A leg with meat is placed in the center of such a plate and poured with a ready-made broth. Be sure to also prepare pita bread and a set of chopped herbs when serving, chopped garlic is also used. Prepared ingredients are added directly to the plate to taste. Since the soup is not salted during cooking, you can also put pickles or salted cheeses on the table. Traditionally, khash is eaten with lavash, half of the lavash is sent directly to the soup, and the other is used instead of cutlery.

Conclusion

Khash is an unusual dish for the average Russian. Using the information from the article, anyone can prepare and serve this amazing soup. We wish you bon appetit.

The cuisine of the peoples of the Caucasus is very popular far beyond the borders of their historical homeland. The traditional dishes of the mountaineers turn out to be hearty and tasty, since seasonings, spices and various herbs are added to the food in abundance. In this article, we will look at the recipes for khash - one of the most popular Armenian soups.

Khash is a rich soup made from beef, lamb or pork. The name comes from the Armenian word "hashel" (to cook), which was later borrowed by the Turks and Georgians.

In former times, khash was a ritual dish that was cooked after ceremonies, when cattle were sacrificed to the gods. It was also called “the soup of the poor,” because after the carcass was cut, the legs and entrails were given to poor people. It was this second-rate meat that was used to prepare the dish.

In addition, the famous Armenian manual for healers "Consolation in Fevers", written about a thousand years ago, mentions a meat broth, called "hashoy" or "hashu", as a remedy for certain diseases.

Did you know? It has long been customary that khash can be cooked only in those months, the name of which contains the letter "r". It is not known where this tradition came from, but at present the dish is especially in demand in the Caucasus in late autumn or winter.

Armenian khash from beef

It should be said right away that preparing traditional Armenian khash will take a lot of time.

For 4 - 5 liters of water, the following products will be needed:

• beef leg;
• 2 - 3 onions;
• 5 - 7 cloves of garlic;
• bay leaf;
• wine vinegar;
• salt.

Sequencing:

1. Grind the beef leg over the burner, then scrape with a knife.
2. Put the workpiece in a deep saucepan, cover with cold water and stand for at least 4 hours.
3. Cut the leg into small pieces to remove any build-ups and excess fat.
4. Put the meat on low heat. This can take 7 to 10 hours. The beef is ready to eat when it is completely boiled and separated from the bone.
5. After the meat is ready, add the peeled onions and bay leaves to the pan and continue cooking for another hour and a half.
6. While the dish is simmering over the fire, you need to prepare a mixture of salt, crushed garlic and wine vinegar.

Ready-made khash soup is poured into plates, seasoned with the resulting sauce and served with lavash and herbs.

Attention! After soaking in cold water, the beef leg can only be cut into pieces with a knife. In no case should you chop, as the bone will be crushed and small fragments may fall into the broth.

Lamb recipe

In the absence of beef, you can cook khash from lamb, however, it should be borne in mind that it will turn out to be very fatty, thick and rich.

For work you will need:

• 2 kg of lamb neck;
• onion;
• dry carnation inflorescences;
• allspice peas;
• garlic;
• greenery.

Sequencing:

1. Wash the lamb, use a knife to make cuts to the bone.
2. Place the meat in a saucepan, add water and cook. In this case, you will need to change the broth several times, pouring out the boiled liquid and adding fresh one.
3. Fold the cloves and allspice into cheesecloth, adding parsley root and bay leaf if desired. Dip the package into the pot.

After that, you will need to cook the contents for at least 3 to 4 hours. Then cut the meat into pieces, pour the soup into plates, where sprinkle the khash dish with a mixture of crushed garlic and chopped herbs.

Pork legs

Radish, which is chopped and served separately, will help to shade the taste of khash from pork legs.

To prepare such a dish, you will need:

• pork legs;
• 2 heads of garlic;
• large radish;
• parsley root;
• a bunch of basil;
• bay leaf;
• salt.

Cooking procedure:

1. Grind pork legs, clean their surface and chop them into pieces.
2. Put the blanks in a saucepan, pour cold water and leave for a day. The fluid will need to be changed every 3 to 4 hours.
3. Rinse the legs, put on fire and cook, adding lavrushka leaves and regularly skimming off the foam.
4. After 5 - 6 hours, when the pork legs are ready, remove them from the pan, cool and cut the meat, and strain the broth through cheesecloth.
5. Return the pork to the saucepan, cover with broth and put on fire for another hour.

Pork leg khash is served with a mixture of garlic, chopped basil, chopped parsley root and radish chopped on a grater.

Traditional Georgian Khash

Georgian khash is made from lamb or beef legs.

To prepare the dish you will need:

• lamb or beef leg;
• 10 garlic teeth;
• greenery;
• peppercorns;
• salt.

Sequencing:

1. Singe the leg and peel with a knife, then simmer until the meat is separated from the bones.
2. Remove the beef or lamb, cut into pieces and return to the pan, adding salt and peppercorns. After that, cook for another hour.
3. Combine chopped garlic with chopped herbs. This mixture is added to plates when serving.

Attention! To prevent khash from acquiring an unpleasant aftertaste, you will have to remove foam regularly, otherwise its presence will negatively affect the quality of the finished dish.

Azerbaijani khash soup

Each people living in the Caucasus has its own recipe for making khash. In Baku, this dish is made using beef hooves and a large amount of onions.

To make khash you will need:

• beef legs;
• 4 - 5 onions;
• head of garlic;
• salt;
• fresh herbs.

Operating procedure:

1. Grind and peel the beef legs, then put in a saucepan and cook for 2 hours.
2. Add peeled onions to the soup, salt to taste and keep the dish on the fire for another 2 hours.
3. Take out the meat, separate from the bone, and strain the broth. Discard the boiled onions, then return the rest of the ingredients to the pan and bring to a boil.
4. Chop the garlic teeth, put in a saucepan and turn off the heat after 5 minutes.

After the dish is poured into plates, sprinkle it with finely chopped fresh herbs.

Pork shank

Pork shank khash turns out to be thick and very satisfying.

For which dish you need the following products:

• 2 kg pork shank;
• peppercorns;
• cloves;
• bay leaf;
• garlic;
• fresh herbs.

Procedure:

1. Wash the shank, remove the skin and fat, cook.
2. When the meat begins to separate from the bone, add the peeled onion, bay leaves to the pan, and place a gauze bag with peppercorns and clove inflorescences.
3. Boil the dish for another hour and a half, then remove the meat and cut it into pieces. Strain the broth and combine all the ingredients in a saucepan again. Continue cooking for another 30 minutes.

When finished, you will need to mix the chopped herbs with the chopped garlic and add them to the plates.

Cooking in a multicooker

You can also cook khash in a slow cooker. However, it should be understood that such a dish will differ from a soup made in accordance with the traditional method.

For work you will need:

• 400 g of beef or lamb;
• 2 - 3 onions;
• one small carrot;
• garlic;
• any greens;
• spices to taste;
• salt.

Sequencing:

1. Wash meat, onions and carrots. Grind everything and put it in a multicooker bowl.
2. Fill the contents with water, close the appliance and cook the dish in the simmering mode for 3 - 4 hours.
3. Pour chopped garlic and herbs into the khash, then simmer for another half hour, not forgetting to salt.

Pour the finished khash into plates and serve, putting lavash on a separate dish.

It's so easy to add a touch of Caucasian cuisine to an ordinary everyday meal. Tasty, satisfying, natural! Try it and enjoy!

In the national cuisines of the world, you can find a dish raised to the rank of a symbol. It serves as a vivid embodiment of the culinary and taste preferences of the people. In the cuisine of the peoples of the Caucasus and Transcaucasia, one of such culinary masterpieces is the Armenian khash or soup made from beef legs and beef tripe. Everything in it, from the set of products to the method of preparation, is associated with the traditions and customs of those who prepare it.

Khash is prepared not only in Armenia. In Iran and Azerbaijan, beef was replaced by mutton and called kelle-pacha soup. Even in Poland there is a dish similar to khash, and it is called soup-flaki. Armenians deeply respect the ancient national dish. It is believed that khash should not be served with brandy. Its rich taste is revealed only with a glass of vodka. Since it contains a lot of garlic, women should not eat it, especially in the morning. They eat it hot, which means that long toasts are inappropriate for it. These are three postulates that true connoisseurs of Caucasian cuisine carefully try to observe.

Looking at the recipe for a dish, you won't find a large list of products there. However, you should be patient to make a real classic khash.

What products go to khash

We did not look for light versions and offer you a traditional recipe for the dish with all the peculiar twists and turns of its preparation.

We will need:

After reading the list of products, you can easily draw a parallel with the same jellied meat. The dish is prepared like a jelly, but with some nuances. The classic recipe is for 5-6 servings. The cooking time, taking into account the processing of the food, will take approximately 30 hours.

Advice: if you want to follow all the rules for preparing and serving khash, calculate the right time to serve the soup in the morning.

Preparation of beef legs and tripe

When preparing soup, your main efforts will be directed to processing the legs and tripe.

You have to:

1. Singe the beef legs over an open fire, scrape and rinse them, clean everything.
2. Cut all the legs lengthwise. If you are unable to do this at home, consult a professional butcher.
3. The severed parts of the legs should be soaked in cold water. Then change the water after 2-3 hours, during the day.
4. Beef tripe also needs to be thoroughly rinsed and cleaned.

In the mountain villages of Armenia, the khash recipe involves steeping beef legs in a special way. The hostesses put them in a net, tie them to a mount on the shore and send them to a mountain stream, leaving them there for 10-12 hours. In an urban setting, it is impossible to cook a dish like that. Therefore, our recipe is adapted to your needs.

Getting started cooking

Having conceived to cook an original Armenian soup, be patient. To get a classic hash, you need:

1. After the beef legs are soaked, they are placed in a saucepan, filled with clean water and cooked for 6-8 hours.
2. Cook the cleaned beef tripe until cooked, draining 3-4 times during cooking and pouring in clean water. This procedure will help get rid of the specific smell inherent in the scar.
3. Half an hour before the beef legs are ready, a scar is added to them, cut into thin strips.
4. Then put all the spices and herbs in the pan.
5. Khash is ready if the meat is freely separated from the legs.
6. A minute before turning off the heat, the soup is salted.

Important: never salt khash at the beginning or in the middle of cooking.