Hash at home

Khash is an ancient Caucasian dish. Oddly enough, they traditionally eat soup early in the morning to gain strength and energy for the whole day. We have selected 8 recipes for rich khash that can be prepared at home.

Classic Armenian khash at home

Khash is a traditional Armenian soup. Its preparation and serving turns into a whole ceremony. For soup, it is best to choose fresh fatty meat.

1. 
   How to cook khash at home? Wash the beef shanks, put them in a saucepan and soak for 6-8 hours. Then wash it again and let it cook.
2. 
   Bring the broth to a boil, reduce the heat to low and continue to simmer for 8 hours, periodically skimming off the foam.
3. 
   When the broth is ready, remove the beef, cool and separate the meat from the bones.
4. 
   Strain the broth to remove any small bone fragments.
5. 
   Peel the garlic and pass through a press. Fill it with 300-400 milliliters of broth, add vinegar and salt. This will be the dressing for the khash.
6. 
   Peel the radish, grate and season with vegetable oil.
7. 
   Chop the greens, cut the pickled cheese into thin slices.
8. 
   All ingredients are ready, you can serve the khash on the table. Place some meat and herbs on a plate, pour very hot broth over them, add a little garlic dressing, and salt to taste. Serve khash with pickled cheese and lavash.

Bon appetit!

How to make delicious khash from pork feet?

Eastern cuisine is famous for its unique dishes. Traditional khash is prepared using beef broth. However, pork legs are also suitable for making soup; it turns out fatty and rich.

Cooking time: 9 o'clock.

Cooking time: 40 min.

Servings: 8.

Ingredients:

• Pork legs – 4 pcs.
• Onions – 2 pcs.
• Bay leaf – 5 pcs.
• Garlic – 5 teeth.
• Salt - to taste.
• Black peppercorns – 8 pcs.

Cooking process:

1. Peel the pork legs, wash and soak for 3 hours.

2. Place pork legs in a large saucepan, pour in water, add bay leaf and peppercorns. Place the pan on the fire.

3. When the water boils, reduce the heat to low and cook for 6 hours, periodically skimming off the foam. After 3 hours, add the peeled onions.

4. An hour before cooking, salt the broth to taste.

5. Remove the pork from the broth and separate the meat from the bones.

6. Strain the broth through a fine sieve.

7. Then put the broth back on the fire and put the meat in it. Bring the soup to a boil, stirring occasionally.

8.Peel the garlic and pass through a press, add a couple of tablespoons of broth to it and stir.

9. Pour the khash into plates, add the garlic mixture and serve.

Bon appetit!

Step-by-step recipe for making khash from beef legs

Cooking oriental khash is not a complicated process, but it is long if you do everything according to the rules. And they serve it with a glass of vodka early in the morning. It is believed that khash can fill the body with strength for the whole coming day.

Cooking time: 2 days.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Beef legs – 1 kg.
• Beef tripe – 0.5 kg.
• Onions – 2 pcs.
• Garlic – 2 heads.
• Salt - to taste.
• Bay leaf - to taste.
• Peppercorns - to taste.

Cooking process:

1. Wash, peel, cut the beef legs in half, cover with cold water and leave for a day. Then rinse the meat again and place it in a large saucepan. Wash the tripe with hot water, scrape it out and soak for 2 days. Change the water every 2-3 hours.

2. Cut the tripe into pieces, also cut the legs into several pieces. Place the meat in a saucepan and cover with water.

3. The level of liquid in the pan should exceed the layer of meat by 2 centimeters. Place the pan on the stove, bring to a boil, then reduce the heat to low and cook for 8 hours, periodically removing the foam.

4. After 3 hours, add the onion, still in its skins. An hour before cooking, add salt, bay leaf and peppercorns.

5. Remove the beef from the broth, separate the meat from the bones. Strain the broth. Pour the broth into the pan again and add the meat, bring the khash to a boil. Separately, chop the garlic and mix it with 3-4 tablespoons of broth. Serve hot khash with pita bread and garlic dressing.

Bon appetit!

How to cook real Armenian lamb khash at home?

Khash is an excellent first dish with an original taste. This soup is very good to prepare in the cold season; khash warms you from the inside, saturates you and restores your strength.

Cooking time: 10 hours.

Cooking time: 90 min.

Servings: 8.

Ingredients:

• Lamb's head – 1 pc.
• Legs of lamb – 3-4 pcs.
• Lamb stomach – 1 pc.
• Beef tongue – 1 pc.
• Onions – 2 pcs.

Cooking process:

1. Tar the head and hooves over a fire to remove any remaining hair. Then scrape them with a knife. Cut the head and remove the brains. Rinse everything thoroughly.

2. Pour boiling water over the stomach and clean it with a knife until it is white.

3. In separate containers, fill the lamb head and hooves with water, add the onion to them, place on high heat and bring to a boil. After this, skim off the foam and cook the offal over low heat until tender. In a separate container, boil the beef tongue along with the onions.

4. Cut the stomach into small pieces, add water and place on high heat, bring to a boil. After this, drain the water, wash the stomach again, fill it with clean water and cook again until done.

5. Remove the finished lamb parts and tongue from the broth, separate the meat from the bones, chop and return to the broth. Drain the water from the stomach, chop it and also add it to the broth. Peel the boiled tongue from the films, cut it and also add it to the khash. Bring the soup to a boil and serve hot with garlic sauce.

Bon appetit!

Aromatic and rich khash soup made from beef tripe

We present to you a delicious and rich tripe soup, the original name is khash. This dish is popular in the countries of the East, where it was invented.Hot soup is very invigorating, so it is usually served early in the morning.

Cooking time: 4 hours.

Cooking time: 50 min.

Servings: 10.

Ingredients:

• Beef legs – 1-1.5 kg.
• Beef tripe – 1 kg.
• Garlic – 2 heads.
• Greens - to taste.
• Salt - to taste.
• Onions – 1 pc.

Cooking process:

1. Cut the cleaned tripe into several parts and fill with cold water. Place on the fire and bring to a boil, then reduce the heat and simmer until soft.

2. In a separate pan, cook the broth for the khash. Place washed and chopped beef legs, peeled onion into a saucepan and pour in water. Cook over high heat until boiling, then reduce temperature and simmer for 2 hours. After this, remove the onion and separate the meat from the bones.

3. Cut the boiled tripe into small pieces.

4. Return the meat and tripe to the broth.

5. Finely chop the garlic and herbs with a knife and place them in a pan with khash. Bring the soup to a boil and you are ready to serve.

6. Everyone should salt the soup in their own bowls.

Bon appetit!

A simple and tasty recipe for making khash soup in a slow cooker

Khash is known far beyond the Caucasus. The products used for its preparation are specific; not every housewife has experience working with them. Therefore, we described in detail in our recipe the entire process of preparing delicious khash in a slow cooker.

Cooking time: 1 day.

Cooking time: 120 min.

Servings: 8.

Ingredients:

• Beef legs – 2 pcs.
• Onion – 2 pcs.
• Bay leaf – 3 pcs.
• Black peppercorns – 5-6 pcs.
• Salt - to taste.
• Garlic – 2-3 heads.
• Cilantro – 1 bunch.
• Basil – 1 bunch.
• Parsley – 1 bunch.

Cooking process:

1. Peel, wash and cut the beef legs into two parts.

2.Place the beef in a saucepan, cover with water and refrigerate for a day. Change the water every 3-4 hours.

3. After this, wash the legs again, place them in a multicooker bowl and fill with water.

4. Set the “Soup” mode for 8 hours. An hour before cooking, add peeled onions, peppercorns and bay leaves to the broth.

5. When the beef is ready, remove it from the broth and separate the meat from the bones. Then chop it up and return it to the broth.

6. Chop the greens and garlic. Place the garlic and herbs into plates, pour in the khash and serve. Everyone salts the soup to their own taste.

Bon appetit!

Thick and satisfying khash made from pork knuckle

The recipe for pork knuckle khash will appeal to those who like to eat a hearty meal, forgetting about calories. The consistency of the soup is very thick, but not too greasy. What you need to satisfy your hunger and gain strength.

Cooking time: 24 hours.

Cooking time: 120 min.

Servings: 8.

Ingredients:

• Pork knuckle – 1.5 kg.
• Garlic – 5-6 teeth.
• Cilantro – 1 bunch.
• Salt - to taste.
• Carrot – 1 pc.
• Onion – 1 pc.
• Celery root – 1 pc.
• Bay leaf – 2 pcs.

Cooking process:

1. The pork knuckle must be washed well and soaked in cold water for a day. During this time, change the water 2-3 times.
2. The next morning, place the pork knuckle in a saucepan, cover with cold water and place on the stove. Bring the water to a boil the first two times and drain. Rinse the meat with running water every time. Also add peeled carrots, celery root, bay leaf and onion to the pan. Cook the shank for about 4-5 hours over low heat.
3. Finely chop the garlic and cilantro.
4. Remove the shank from the broth and separate the meat from the bones. Strain the broth.
5. Place the meat, garlic, cilantro on plates and pour in the broth.The khash should be salted directly in the plate.

Bon appetit!

Real khash in an Afghan cauldron - a classic recipe

Khash is the first dish that is served very hot. The soup is very common and loved throughout the Caucasus. And it is accordingly better to cook it in a special container. For example, the Afghan cauldron is a pressure cooker that is great for cooking khash.

Cooking time: 6 hours.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Beef legs – 2 pcs.
• Garlic – 1 head.
• Carrots – 1 pc.
• Salt – 4 tbsp.
• Onions – 2 pcs.

Cooking process:

1. Tar the beef legs and cut off the hooves.

2. Rinse the legs well and scrape them with a knife.

3. Place the legs in an Afghan cauldron, add onions and carrots. Close the cauldron and cook the khash for 4-5 hours.

4. When the beef legs are cooked, remove them from the cauldron, cool and separate the meat from the bones.

5. Serve the broth, meat and chopped garlic separately. Everyone assembles khash according to their own taste from the ingredients provided. The soup should also be salted during consumption.

Bon appetit!