Khash is a famous Armenian soup, the classic recipe of which has undergone many changes in just a few decades. Today, khash is prepared using various parts of pork or lamb carcass, but truly tasty soup is obtained only from veal tails, hooves or heads.
Today we will look at two reliable recipes for beef khash, which will definitely please all members of your family.
Classic recipe for khash in Armenian
Kitchen tools: cauldron or large saucepan; pressure cooker; two or three spacious bowls; cutting board; kitchen towels; cutlery; kitchen cleaver; ladle; skimmer; sieve; scales.
Ingredients
| Beef legs with hooves | 1 PC. |
| Beef tail | 1 PC. |
| Purified water | 6 l |
| Bulb onions | 1 PC. |
| Carnation | 3-4 pcs. |
| Bouquet garni | 1 PC. |
| Black peppercorns | 2-3 pcs. |
| Allspice | 2-3 pcs. |
| Saffron | 10 g |
| Table salt | taste |
How to choose the necessary ingredients
- First of all, I recommend paying attention to the meat you choose. Beef legs should be pinkish when cut, while a white tint indicates that the meat has been cleaned with steam and, as a result, has lost its specific aroma.
- You can easily assemble a bouquet garni yourself. To do this, take a small piece of cheesecloth and wrap three or four pinches of sage, a pinch of cayenne pepper, a pinch of rosemary and a few white peppercorns in it.
- Saffron makes the soup more attractive in appearance - the broth turns out to be pinkish-yellow. If you don't have saffron, replace it with two pinches of curry or turmeric.
- We thoroughly rinse the beef leg under running water, ridding it of excess fat and spoiled elements.
- After this, we divide the leg into two or three parts using a knife or kitchen cleaver.
- We also wash the tail, then cut it into several large pieces.
- Pour 3 liters of purified water into a saucepan and bring it to a boil over medium heat. As soon as the liquid begins to bubble, place the prepared leg and tail into the pan.
- Cook the meat for about forty minutes, then remove it from the broth using a slotted spoon. We won’t need the broth itself anymore; it’s better to simply throw it away, since the first stage of cooking beef is a “washing” stage - with its help we clean the meat and bones of contaminants that cannot be washed off with plain water. We rinse the boiled legs and tail under ice-cold running water and place them in a pressure cooker.
- Fill the pressure cooker with 3 liters of fresh purified water, close the lid and place it on moderate heat. Cook the contents of the pressure cooker for about an hour and a half, without stirring during the process.
- Remove the pressure cooker from the stove and transfer the meat to a clean pan. Strain the broth through a sieve, then pour it over the finished meat in the pan.
- We clean the onion, wash it and stick 3-4 cloves into it.
- Dip the onion prepared in this way into the broth with meat. After this, add a bouquet of garni, 2-3 peas of black and allspice to the broth. Lastly, add 10 g of saffron and table salt to taste. Set the stove to the lowest heat and cook the khash for about another hour or two.
- At the end of cooking, remove the onion and bouquet garni from the broth, then serve the soup on the table.
Video of the classic Armenian khash recipe
Be sure to watch the video below to familiarize yourself with all the intricacies of proper preparation of khash in Armenian.
Hash recipe in Spanish
Cooking time: from 6 to 8 hours.
Number of servings: 5-7.
Calorie content per 100 grams: 210-235 kcal.
Kitchen tools: cauldron or large saucepan; two or three spacious bowls; cutting board; kitchen towels; cutlery; kitchen cleaver; ladle; skimmer; sieve; scales.
Ingredients
Step-by-step cooking process
Video of khash recipe in Spanish
Don't know how to cook khash correctly? Watch the video below, which describes in detail the complete process of preparing the components and cooking this wonderful dish.
- As a rule, khash requires a very long time to cook, but there is a great way to speed up the process if you have a miracle assistant - a multicooker. In my experience, this wonderful soup cooks much faster in the slow cooker than on the stove. Use the “Simmering”, “Stewing” or “Multi-cook” modes at 45 degrees and cook the khash for 45 minutes.
- Also, the recipes described above will help you prepare excellent khash from lamb or pork. However, remember that the broth for pork leg khash should be cooked for about two hours, and then the meat needs to be re-filled with water and cooked for another forty minutes. Lamb khash should be made in full accordance with the recipes described above.
How to serve khash
- Many gourmets claim that it is impossible to enjoy eating this amazing soup without fresh vegetables and herbs. I recommend cutting up a few tomatoes and cucumbers and serving them on separate plates. Do not cut the greens; it is customary to serve them in whole bunches.
- In addition, do not forget to serve fresh or dried garlic with the khash. I also highly recommend serving khash with fresh Armenian lavash, slightly warmed in the oven - I assure you, your meal will be remembered for a long time!
- Be sure to serve khash along with suitable drinks, because this dish is very rich and fatty. Not too sweet juices, compotes or fruit drinks are best. But it’s better to exclude milk from the menu; it doesn’t go well with this soup.
Helpful information
Now that you already know how to cook delicious khash, try to prepare other, no less aromatic and tasty soups.
- Be sure to try to cook a wonderful one, characterized by an amazing, long-remembered taste and pleasant appearance.
- In addition, pay close attention to the excellent recipe, which will definitely please even the most stubborn picky eater in your family.
- Be sure to grab a wonderful one, famous for its unusual taste and deliciously appetizing aroma.
- Also, don't miss this foolproof and easy recipe. This dish will definitely become a real revelation for you, it is so tasty and aromatic.
The world of health, beauty and photography - the wealth of flora
Khash - recipe with photo. What is hash and how is it useful?
Wisdom, practicality, historical experience of the culinary skills of the peoples of the Caucasus are collected in this photo recipe: how to cook khash and what it is. And also why it is useful.
It’s amazing in its taste and healthy properties, although it’s fatty for the first course. This is a soup, almost like our liquid jellied meat, which is prepared from autumn to summer, and you will find out why this is so and the traditions of cooking khash later in the recipe.
The Hasheeds have this reminder: it can be eaten in those months whose names contain the letter “r”. That is, from September to April inclusive. But, given that in the Caucasus September, and sometimes October, can be hot, khash begins to be in demand in November-December.
In which exactly Caucasian republic this historical dish first appeared and became famous is difficult to answer. And khash is cooked deliciously almost everywhere in the Caucasus! Almost - because in some North Caucasian republics, for example in Chechnya and Ingushetia, this rich meat broth is not popular.
For every lover, this is not just food. This is culture, tradition, ritual. And here there are rules. For example, in Armenia they say: “Khash does not like three things: cognac, women and toast.”
- It is popular in North Ossetia. Finding hashna in Vladikavkaz is not difficult. In some, the brew is prepared from the legs, in others - from the legs and stomach tripe. In some places it is transparent, in others not so much. Some people add onions and bay leaves during cooking, others don’t use anything else except meat and water.
- In Dagestan, khash is more popular among the older generation; young people often don’t even know what it is. “They are probably more interested in European cuisine and sushi,” the restaurateurs suggest.
- Armenia still has its own tradition of eating khash.
Thin Armenian lavash is crumbled into a plate with meat broth. It is specially prepared specifically for this soup; it should be dry and crispy. They crumble a lot of pita bread to make porridge on the plate.
Then it is customary to cover your head with another soft pita bread. You need to cover yourself like a sheet. And in this “house” a person is left alone with his hot lunch. It is customary to eat khash with lavash with your hands.
Khash - a recipe for proper preparation at home
- The ingredients remain unchanged: meat and water!
Despite the fact that cooking methods may be different.
True, in the case of types of meat, one can also argue. For example, in the South Caucasus, tripe is cooked together with cow legs. In the North Caucasus, only amateurs cook with tripe.
Remember that khash cannot be rushed! Sometimes it takes up to 24 hours to prepare one pan of broth. So, when starting the process, be patient.
- Ingredients for a 5 liter saucepan:
beef leg, stomach tripe (offal), onion, bay leaf, garlic, salt to taste, wine vinegar - depending on taste.
Usually only the front legs of the animal are taken. The leg needs to be smoked over an open fire and scraped with a knife. Then pour cold water and soak in it for several hours (from 3 to 7).
The hoof is then cut into smaller pieces. Do not chop so that there are no small bones in the broth. The spur growths are cut off.
Some cooks trim the fat from the hoof. It is believed that waste accumulates in them; the older the cow, the more of these fat deposits.
Place the soaked and cleaned leg in a saucepan and fill with cold water to the top. Place the pan on low heat for 7-10 hours.
If after this time the meat comes off the bone by itself, then the khash is ready. Sometimes it is left to simmer over low heat for another hour and a half.
An hour before the end of cooking, you can throw 2 bay leaves and one peeled whole onion into the pan.
- The khash recipe is delicious, classically prepared, no salt in the pan. Salt, crushed garlic, wine vinegar are served separately and added to taste.
The tripe (about a kilogram) can be cooked separately. It is also soaked in water for several hours. Then clean and rinse under running water. Cut into small pieces, add cold water and cook until tender, usually this takes an hour and a half.
When the water boils, you can add a peeled whole onion, bay leaf, a stick of dried dill, and salt to taste.
A rich broth with meat - khash - is usually served in deep plates or bowls.
Meat (bones are removed) and garlic seasoning are served separately. If desired, add a plate of pickles to the delicious culinary composition. And without fail - flatbread and salt.
It is better to eat it in the morning and preferably on the weekend. It will bring special pleasure after a long party or New Year's table.
Even after breaking the fast properly - after Easter. You can surprise your guests and serve it on the festive table.
Shah - beneficial properties of broth - soup
According to fans of this dish, it has pronounced anti-hangover and bone-strengthening properties.
When we eat it, we add garlic to it and make sure to crumble bread into it. It is because of this that the anti-hangover effect is obtained. The headache and nausea stop. Eating bread with garlic separately will not help. Everything needs to be combined: fried flour, garlic and meat broth.
And another important thing about the benefits. Of course, khash has a positive effect on bone density. We often prescribe it for arthrosis and osteoporosis, especially for older people. This is an environmentally friendly product, without falsehood. In Soviet times, preparations were created from animal cartilage and joints, but now all this is lost.
Caucasian khash, which turns out so deliciously at home if you take the time and put your heart into it, is in its essence the original state of the jellied meat beloved by many. A two-in-one dish.
Important experience, remember this review
I remember I once ate khash during the working day. Never - do you hear? - never do this if you want to end the day with a fresh mind. After such a dinner, I felt like this very boiled cow. What’s it like to work there, I didn’t want to think or talk. I just wanted to sleep. Which is what I did, completely forgetting about the meetings that were supposed to take place in the evening.
A few words about what Armenian khash is and its healing properties. How to cook this popular Armenian soup. Detailed recipe with photo and description.
A special place in Armenian cuisine is given to soups. Every home should have soup every day, and it can be served not only at lunch, as is customary, say, among the Slavic peoples. For example, the famous khash is often eaten for dinner, as well as in the morning if the day before there was a holiday with a feast and strong drinks. The rich, nutritious broth perfectly cures hangovers (and sometimes colds), literally revives the body, removing intoxication and restoring strength.
It is noteworthy that khash is prepared from a minimum of inexpensive ingredients, but has such a rich taste that it is known and loved far beyond the borders of Armenia.
What you need for classic khash
For 4 servings ingredients:
Spring is the time to prepare Armenian khash soup
- beef legs - 2 kg;
- beef tails - 2 pcs;
- large carrots - 2 pcs;
- large onion;
- garlic - 1 large head;
- cilantro - a large fresh bunch;
- freshly ground pepper - 1 tsp. black;
- coarse salt - to taste.
Recipe for making Armenian soup
- Wash beef (veal) legs and tails thoroughly. Where necessary, use a brush and clean everything thoroughly.
- Chop the tails and legs into pieces to fit into the soup pot. Separately, boil water and pour it over the meat products, it should completely cover them.
- Place on the stove and heat on high heat. After boiling, pour out the primary broth. Rinse the legs with tails and return them to the dish. Pour boiling water again (2.5 liters). Let it cook, be sure to remove any foam that appears on the surface.
- Place an onion, unpeeled but well washed, into the broth. After an hour - one whole carrot, peel it. And a few sprigs of cilantro. Cook, or rather simmer, the khash over the lowest heat for 8-10 hours. Under the lid, leaving only a tiny gap for steam to escape. At the end of cooking (about an hour), add a second carrot, also whole.
- When the khash is ready, remove the boiled meat products with a slotted spoon, remove the bones, and place the meat on deep plates. Crush the garlic with salt, cilantro and ground pepper. Place on meat. Pour hot broth over everything and serve khash with Armenian lavash.
Whether you like Stalik or not, he cooks Armenian khash amazingly!
Ancient historians claimed that Ayos (the ancestor of the Armenians) and Kartlos (the ancestor of the Georgians) were siblings. Perhaps this is where these peoples have a lot in common. A common tradition that connects these two cultures is the ceremony of receiving khashi - a favorite men's dish of both Armenians and Georgians. Today we will tell you a recipe for Georgian khashi at home.
Hashi is one of the oldest dishes
Khashi was first mentioned in Armenian sources of the 12th century, but it is possible that it has been known since pagan times. In Armenian “khashel” means to cook; in Georgian this root, only slightly modified, forms the word “moKHARShuli” - cooked. Khashi is one of the few Georgian dishes that has survived centuries without changes to this day.
The hypothesis of the origin of this dish, and most likely it is correct, connects this dish with the tradition of sacrifice, which still exists in Armenia. Only rich people allowed themselves to sacrifice bulls to the gods. When processing the carcass, donors threw away unusable parts: drumsticks with hooves and tripe (tripe). The poor people picked up the discarded “goods”, and after a long, necessary processing, boiled them and ate them along with the broth. This is how a dish appeared, the preparation and eating of which became the same ritual event as a sacrifice. That’s why they call khashi “the poor man’s dish.”
Time changes everything, it introduces features even into national cuisine, but khashi managed to reach our days through the centuries almost unchanged. The descendants of those who picked up the discarded pieces of the carcass also savor and enjoy hashi, just like their ancestors. The dish became not only a favorite, now for all segments of society, it gave rise to the tradition of eating khashi.
In addition to being high in calories and filling, khashi is beneficial from a medical point of view. In the Caucasus, it is recommended as a rehabilitation dish, after fractures, not only by healers, but also by certified doctors.
How to cook khash at home - a simple recipe
Hashi is not a dish that does not require time and effort to prepare. It won’t work out easily and quickly, even now, when you can buy already cleaned legs and even tripe in stores.
This is not surprising, since according to the hashi recipe, the ingredients require careful and lengthy processing. And there are only two of them, if you don’t count water:
- beef legs - from the joints of other animals, khashi is not prepared;
- tripe (beef stomach) - requires long and careful processing.
Both the cooking process and the preparation of the ingredients itself, removing hair and upper layers of skin, require a long time. Almost two days are required just to prepare the scar. After cleansing with hot water and scraping out the inner dark layer of tripe, pieces of tripe are soaked in water, which is changed every 2-3 hours. To eliminate the unpleasant odor, add a little vinegar to the water.
When the unpleasant odor is eliminated, the scar is cut into slices. The legs are also split into portioned pieces. To do this, use an ax or hacksaw for cutting metal. In any case, the leg is divided into 3-4 parts.
The cooking process takes a very long time. A lot of water is poured in, 20-30 centimeters above the “meat” pieces. As a rule, khashi is put on the stove in the evening, and by morning it is ready. Monitor the cooking until the water boils: you need to remove any foam that forms. After the water boils, reduce the heat and you don’t have to go near the pan.
The degree of readiness is determined by the legs; as soon as the “meat” peels off the bone, the hashi can be served.
Hashi is served hot and fresh. Before serving, there should be on the table: a salt shaker, chopped garlic diluted with khashi broth, vodka (chacha) and bread.
How to eat khash correctly
Hashi is a traditional morning dish during the cold season (autumn, winter and early spring). It is served early in the morning at sunrise. In this case, some rules are observed:
- It is not customary to eat khashi alone and even with family; neighbors, relatives, and friends are invited;
- those invited do not go “empty-handed”, they bring with them vodka (chacha) or a head of garlic;
- unlike Armenia, in Georgia khashi is eaten with a spoon in liquid form;
- this dish does not tolerate a long feast;
Hashi is an excellent hangover reliever. That is why it is a favorite dish for men, especially if the man drank a lot the day before.
Since this dish is high-calorie and rich, the feeling of fullness lasts for a long time.
Hashi contains a large amount of chondroitin, calcium and other trace elements that are beneficial for joints, so it is an excellent preventative against many diseases.
It is not customary to add herbs and other spices to Georgian khashi, but some fans add ground hot pepper and bay leaves.
If earlier women did not sit at the table with men to eat khashi, now this gender inequality has been practically eradicated. However, representatives of the fairer sex, mostly city dwellers, voluntarily refuse hashi. Without garlic, this dish loses its piquant taste, and eating garlic early in the morning... only a man can afford this, and even then not everyone.
Due to the specific smell of garlic, employees prefer to eat khashi on weekends, when there is no need to communicate with colleagues, bosses or customers. In some large families, eating khashi turns into a pleasant tradition, when all the children and relatives regularly gather in the house of the elder of the clan.
There is one more nuance due to which not every person is ready to eat khashi - this is tripe. Some people are disdainful of this ingredient, although they understand perfectly well that it is carefully purified. In addition, despite careful processing, the specific smell of the scar remains.
Be that as it may, if previously khashi was eaten mainly by poor peasants, now everyone, regardless of social status, loves this ignoble, but very tasty and healthy dish.
The cuisine of the peoples of the Caucasus is very popular far beyond the borders of its historical homeland. Traditional highlander dishes are hearty and tasty, since seasonings, spices and a variety of herbs are added to the food in abundance. In this article we will look at 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, which was cooked after rituals when cattle were sacrificed to the gods. It was also called "poor man's soup" because after the carcass was cut up, the legs and entrails were given to poor people. It was this second-class meat that was used to prepare the food.
In addition, the famous Armenian manual for doctors, “Consolation for Fever,” written about a thousand years ago, mentions meat broth, called “hashoy” or “hashu,” as a remedy for certain diseases.
Did you know? It has long been a custom that khash can only be prepared in those months whose names contain the letter “r”. It is unknown where this tradition came from, but currently the dish is especially in demand in the Caucasus in late autumn or winter.
Armenian beef khash
It should be said right away that preparing traditional Armenian khash will take a lot of time.
For 4 - 5 liters of water you will need the following products:
- beef leg;
- 2 – 3 onions;
- 5 – 7 cloves of garlic;
- Bay leaf;
- vinegar;
- salt.
Sequencing:
- Tar the beef leg over the burner and then scrape it with a knife.
- Place the workpiece in a deep saucepan, add cold water and leave for at least 4 hours.
- Cut the leg into small pieces, removing growths and excess fat.
- Let the meat simmer over low heat. This may take from 7 to 10 hours. The beef will be ready to eat when it is completely cooked and separated from the bone.
- After the meat is ready, add the peeled onions and bay leaves to the pan and continue cooking for another hour and a half.
- While the dish is simmering on the fire, you need to prepare a mixture of salt, crushed garlic and wine vinegar.
The finished khash soup is poured into plates, seasoned with the resulting sauce and served with pita bread and herbs.
Attention! After soaking in cold water, the beef leg can be cut into pieces only with a knife. Under no circumstances should you chop, as the bone will break and small fragments may end up in the broth.
Lamb recipe
If you don’t have beef, you can make khash from lamb, however, keep in mind that it will turn out very fatty, thick and rich.
To work you will need:
- 2 kg lamb neck;
- onion;
- dry clove inflorescences;
- allspice peas;
- garlic;
- greenery.
Sequencing:
- Wash the lamb and use a knife to make cuts down to the bone.
- Place the meat in a saucepan, add water and let it cook. In this case, you will need to change the broth several times, pouring out the boiled liquid and adding fresh one.
- Place the cloves and allspice in cheesecloth, adding parsley root and bay leaf if desired. Place the bundle into the pan.
After this, you will need to cook the contents for at least 3 to 4 hours. Then cut the meat into pieces, pour the soup into bowls, where you sprinkle the khash dish with a mixture of crushed garlic and chopped herbs.
From pork feet
Radish, which is chopped and served separately, will help to highlight the taste of pork leg khash.
To prepare this dish you will need:
- pork feet;
- 2 heads of garlic;
- large radish;
- parsley root;
- bunch of basil;
- Bay leaf;
- salt.
Preparation procedure:
- Tar the pork legs, clean their surface and cut into pieces.
- Place the preparations in a saucepan, cover with cold water and leave for a day. The fluid will need to be changed every 3 to 4 hours.
- Wash the legs, put on fire and cook, adding bay leaves and regularly skimming off the foam.
- After 5 - 6 hours, when the pork legs are ready, remove them from the pan, cool and cut off the meat, and strain the broth through cheesecloth.
- Return the pork to the pan, pour in the broth and simmer for another hour.
Serve khash from pork legs with a mixture of garlic, chopped basil, chopped parsley root and shredded radish.
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 cloves;
- greenery;
- peppercorns;
- salt.
Sequencing:
- Sear the leg and peel it with a knife, then simmer until the meat comes off the bone.
- Remove the beef or lamb, cut into pieces and return to the pan, adding salt and peppercorns. After this, cook for another hour.
- Combine chopped garlic with chopped herbs. This mixture is added to plates when serving the dish.
Attention! To prevent the khash from acquiring an unpleasant aftertaste, you will have to remove the 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 prepare khash you will need:
- beef legs;
- 4 – 5 bulbs;
- head of garlic;
- salt;
- fresh greens.
Operating procedure:
- Tar and clean the beef legs, then place in a saucepan and cook for 2 hours.
- Add peeled onions and salt to taste to the soup and keep the dish on the fire for another 2 hours.
- Remove the meat, separate from the bone, and strain the broth. Discard the cooked onions, then return the remaining ingredients to the pan and bring to a boil.
- Chop the garlic cloves, put them in a saucepan and after 5 minutes turn off the heat.
After the dish is poured into plates, it will need to be sprinkled with finely chopped fresh herbs.
For which dish will you need the following products:
- 2 kg pork knuckle;
- peppercorns;
- carnation;
- Bay leaf;
- garlic;
- fresh greens.
Procedure:
- Wash the knuckle, remove the skin and fat, and let it cook.
- When the meat begins to separate from the bone, add the peeled onion, bay leaves to the pan, and also place a gauze bag with peppercorns and clove inflorescences.
- 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 the pan again. Continue cooking for another 30 minutes.
Upon completion of cooking, you will need to mix the chopped herbs with chopped garlic and add it to the plates.
Cooking in a slow cooker
You can also cook khash in a slow cooker. However, it should be understood that such a dish will be different from a soup made according to the traditional method.
To work you will need:
- 400 g beef or lamb;
- 2 – 3 onions;
- one small carrot;
- garlic;
- any greens;
- spices to taste;
- salt.
Sequencing:
- Wash the meat, onions and carrots. Grind everything and put it in a multicooker bowl.
- Fill the contents with water, close the appliance and cook the dish in stewing mode for 3 – 4 hours.
- Add chopped garlic and herbs to the hash, then simmer for another half hour, not forgetting to add salt.
Pour the finished khash into plates and serve, placing lavash on a separate dish.
This is how easy it is to add notes of Caucasian cuisine to an ordinary everyday meal. Tasty, satisfying, natural! Try it and enjoy!
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