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The khash recipe is traditional for Caucasian cuisine. Its popularity is due to its healing properties. Khash is a real man's food with a high content of calories and meat. In Russian cuisine, jellied meat is something similar. Traditionally, real khash is prepared only by the stronger sex. They eat it for breakfast so that a man gets a boost of strength in the morning and can work all day without feeling tired. The healing properties of khash are also noted; it is recommended to be used 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 improve the functioning of the body.

Fact: “The recipe for the dish has deep roots in Armenian culture. Soup made from the legs and tails of cattle had ritual significance (sacrifice of cattle to the ancient gods), and therefore for a long time, even in restaurants, khash was not always on the menu, but only at certain time intervals. It was possible to order such soup only in the morning, which indicates the connection of khash with the pagan rituals of the ancient Caucasus.”

How long does it take to prepare khash?

The dish cannot be cooked quickly and this must be taken into account. Even these days, you shouldn’t expect to cook khash in 2-3 hours. The main reason is that the ingredients for the dish require serious processing.

Advice: “Traditionally, the preparation of khash 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 over low heat unattended.”

What is khash made from?

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

What you need to know when choosing ingredients

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

To prepare the stew, it is not necessary to have a culinary education, but preparing the ingredients for cooking requires a long time (1-2 days). It is also not possible to cook khash quickly; the average cooking time is 8-12 hours.

Main stages of preparing soup:

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

Tip: “Preparing the legs for cooking is fundamental to the success of a delicious soup. The legs must be tarred using a gas burner; this process will clean it of hair and dirt. Then you should pour hot water over the leg and clean off any remaining burning residue. After this, you should place the leg in water for several hours, periodically changing the water. Clean the already soaked leg with a soft brush. Then rinse and cut it into 2-3 parts along the joints. Each piece obtained must also be cut in half.”

Let's look at the most popular recipes for preparing khash at home from different types of meat.

Beef recipe

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

Separate the beef legs. It is recommended not to use an ax for this purpose; this will help the dish remain moderately fatty. The legs should be well washed, singed and the soot should be scraped off from them.
Next, cut the beef tail.
Throw the cut legs and tail into a saucepan and add water and cook over low heat for 1-2 hours.
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.
Well-washed ingredients should be poured with water again and left to simmer over low heat for 7-8 hours.
In the morning or after the cooking time has elapsed, remove the hooves and tail from the pan and add 0.5 liters of boiled water to the broth.
The meat must be cut off the bone and chopped into pieces. At the same time, prepare the herbs and garlic to taste.

Lamb recipe

Cooking will take quite a bit of time, but the end result, if you follow the rules described above, will exceed all expectations.

Cooking steps:

The first step is to rinse and, if necessary, soak the lamb meat (it is best to use lamb neck).
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.
During cooking, the water must be changed at least 1-2 times.
To give the soup a spicy taste, take spices to taste (bay leaf, pepper and garlic) and place it all in a gauze bag. Place the resulting bag in a saucepan and continue boiling the soup over low heat.
As soon as the meat comes off the bone freely (at least 6 hours after the start of cooking), it must be removed from the broth and cut.

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

Pork recipe

A common way to prepare pork soup. The main ingredient is pork legs, which, as in the case of beef, must be carefully prepared for cooking (soak, singe, scrape off the burnt).

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

Recipe from Georgia

This khash is prepared from lamb or beef legs. The main difference from classical methods is that before cooking, the meat is soaked in milk for 5-6 hours. After which, 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 done.

How to serve ready-made soup at home

Serving a finished dish on the table in a traditional manner is as important as the preparation itself. The container for khash is a ceramic plate. The leg with meat is placed in the center of such a plate and the prepared broth is poured over it. When serving, be sure to also prepare pita bread and a set of chopped herbs; chopped garlic is also used. Prepared ingredients are added directly to the plate to taste. Since the soup is not salted during preparation, you can also put pickles or salted cheeses on the table. Traditionally, khash is eaten with lavash, half of the lavash goes straight into 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.

Simple and delicious soup recipes for every day

Real Armenian khash - a recipe for an amazing traditional first course at your service. Let's look step by step guide on cooking with photos and videos.

13 h 30 min

‎154 kcal

4.57/5 (30)

Khash has long been respected by the inhabitants of the Caucasus for its healing properties. This is a harsh men's soup, very high in calories, nutritious and specific (vaguely reminiscent of our jellied meat). It helps to gain strength before hard physical work or to recover after long libations or a debilitating illness. Only men prepare it in the east. What meat is khash made from? You can cook it from pork knuckle, beef tripe or legs; some people prefer to use a pork set. For information on how to properly prepare khash, see the recipe below.

Serve khash before breakfast or for breakfast hot with big amount garlic, grated radish, herbs and crispy pita bread. An eastern man eats it and can work from dawn to dusk without feeling hungry or tired. Khash is also traditionally served on the third day of a wedding or after New Year’s celebrations, so that guests can recover from the hectic entertainment. They say that in the old days this dish was considered food for the poor.

Armenian khash soup: history of the dish

In Armenia, there is a well-known parable: when they cut up a lamb or beef carcass, the king kept the meat for himself, and threw the entrails and bones into the gorge. In that gorge lived a poor man named Khash. When the king heard the aroma of stew that rose from the gorge, he called Khash to him, and he taught her to cook. From then on, the king began to distribute meat to the poor, and kept the bones and tripe for himself to cook a healing, wonderful soup.

Now khash is served in expensive restaurants of Armenian, Georgian and Azerbaijani cuisine. People have come to love it far beyond the borders of these countries, have begun to consider it theirs, and are having heated debates over whose national dish it is.

Today I will tell you how to cook Armenian khash (sometimes called khach or hajj) from beef legs at home. But in order to prepare the right khash, Armenians believe that in addition to beef legs, you need to have a smart head, clean hands and a kind soul. If all this is available, feel free to get down to business. Just remember - the legs for khash must be smooth and well cleaned.

Ingredients and preparation

Kitchenware:

5-quart saucepan for soaking beef legs;
4-5 liter pan for cooking khash;
cutting board;
Bowl;

an ax to cut the legs;
mortar or garlic press;
grater;
a salad bowl for radishes and several small salad bowls for chopped greens.

Required Products:

For hash:

Beef legs	1.5-2 kg
Onion	1 PC.
Carnation	4 things.
Allspice	7 balls

To submit:

2 heads of garlic;
a bunch of cilantro;
a bunch of basil greens;

Armenian lavash;
600 grams of radish;
a tablespoon of lemon juice;

a teaspoon of honey;
a couple of tablespoons of vegetable oil;
salt and pepper to taste.

Ingredient Selection

To prepare khash, you will need to buy a beef shin (one or several, depending on how many servings you want to cook). When purchasing a beef leg, choose a well-trimmed front leg of beef carcass. Preferably the one that is meatier.

The hind legs of an animal are not very suitable for cooking, as they have a specific smell that is very difficult to get rid of. If you still bought them, soak them for two days, periodically changing the water, cut the legs into pieces and soak for another day. And then start preparing khash.

Recipe for making Armenian beef khash

Preparation

Innings

Options for preparing khash

The recipe for lamb khash is not much different from the recipe for beef. Cow (mutton) legs, tripe and tails are the main components from which this dish is prepared.

To prepare traditional Armenian khash, in addition to the legs, tripe is used (this is part of the animal’s stomach). To prepare it for khash, you need to thoroughly clean it, scrape it out and get rid of the unpleasant smell. The tripe is also first soaked in water, then boiled in a separate pan, draining the water every 10 minutes until the smell disappears completely (4-5 boils). Only then is the tripe added to the khash and cooked together with the legs.

If you do not do all these manipulations, the tripe can completely ruin the taste and smell of the soup. But experienced hash makers are not deterred by such difficulties.

The recipe for Georgian khash contains, in addition to legs and tripe, beef kidney fat and rennet. Lard passed through a meat grinder, prepared chopped beef legs, tripe and rennet cut into pieces are placed in the bottom of the pan. Simmer covered over high heat in its own juice. After all the released juice has boiled away, gradually pour in boiling water and cook until the meat is freely separated from the bone. 15 minutes before readiness, add white bread (without crusts) soaked in milk, salt and spices.

Khash first appeared in Nagorno-Armenia, which today is geographically located in Turkey, about a thousand years ago. It was prepared as a ritual dish after a sacrifice to the gods who patronized cattle. After the adoption of Christianity, such a dish was prepared mainly by the poor, who only had enough money to buy the remains of a butchered carcass.

High in calories and filling, it can provide a person with energy for the whole day. Khash is not only very tasty, but also very healthy. It was recommended to people not only by Armenian doctors since ancient times. Soviet doctors included khash in the list of dishes recommended for rehabilitation after fractures. The benefits of khash for bones are due to the cooking technology itself. It is boiled for a very long time so that as much collagen as possible passes into the liquid, making the dish sticky and satisfying; at the same time, a large amount of calcium, microelements, and other substances necessary for bone health also pass into the broth.

When cooking khash, never use aluminum containers, in which it turns out white, whereas real, properly cooked khash, having the flavor range characteristic of khash, should be transparent

To fully appreciate the taste of khash, you need to observe the tradition of its consumption. To keep the dish warm longer, it is served in deep clay plates. It is advisable to have an additional plate for laying out the meat, which is covered with pita bread and eaten separately.

How to cook khash - 15 varieties

This recipe has been used to prepare khash in Armenia for many centuries. The soup turns out to be so satisfying that if you eat it in the morning you can work all day.

Ingredients:

Beef legs - one and a half kilograms.
Garlic - 3 large cloves
Tarragon - 3 sprigs
Basil - 3 sprigs
Parsley - 3 sprigs
Cilantro - 3 sprigs
Bay leaf - optional
Salt and black pepper - as per preference.

Preparation:

The chopped legs are soaked in cold running water for at least 12 hours. If the water is not running, it is changed every 2 hours. And they soak their feet all day long.

Place the soaked legs in a saucepan, add cold water and cook for 8 hours.

Before the end of cooking, add spices.

When the meat in the almost finished khash begins to separate, add salt to the soup a minute before turning off the heat.

You can serve.

Khash is never salted at the beginning or in the middle of cooking, but only at the very end.

The principle of preparing khash in Georgian is similar to Armenian khash, but the taste is more varied, since it is served with radish and a lot of herbs.

Ingredients:

Lavash - 1 pc.
Green onions- 1 bunch
Beef legs - 2 kg.
Garlic - 2 heads
Basil - to taste
Radish - 1 pc.
Salt - by preference.

Preparation:

Clean the legs, singe them, wash them and soak them in cold water for 24 hours, changing the water after 3 hours. Then, after thoroughly rinsing again, put it in a saucepan and pour in cold water so that it covers the food with a layer of 20 cm.

Place the pan over the highest heat, bring to a boil, removing foam and reduce heat to low heat. Cook, skimming, until the meat separates from the bones - about seven hours.

Remove the meat legs and bones from the broth and strain it. Cut the cooled meat into large pieces.

Place the prepared meat into the broth and simmer over low heat for about forty to an hour.

Finely chop the greens, coarsely grate the peeled radish. Peeled garlic - crush. Combine in a bowl and pour in three tablespoons of broth.

Cut the pita bread into large squares and dry them,

When serving, khash is poured into plates, radish with garlic and herbs in broth, and lavash are served separately.

This version of khash is prepared from almost the same ingredients as the classic version and tastes almost no different, but it turns out more satisfying.

Ingredients:

Beef legs - one and a half kilograms
Beef tripe - 0.6 kg.
Garlic - 3 large cloves
Basil - to taste
Parsley - to taste
Cilantro - to taste
Salt, bay leaf, pepper - to taste

Preparation:

Over an open fire, scorch the legs, scrape them, wash them and chop them lengthwise.

Soak the chopped legs.

The scar is cleaned and washed thoroughly.

Place the soaked legs in a saucepan, add cold water and cook for 8 hours. Separately, boil the tripe until cooked, changing the water to new water 4 times during cooking.

Carrots can help get rid of the specific smell of tripe if you put the root vegetables cut in half in a pan while cooking, then throw them away.

½ hour before the legs are ready, add tripe cut into thin strips; after cooking for 20 minutes, add herbs and spices.

When the meat in the hash that is almost ready in time begins to separate from the legs, add salt and spices to the soup a minute before turning off the heat.

You can serve.

This type of khash is less fatty and less calorie than other types of this dish. But it is khasha that has all the basic taste qualities. It cooks faster than classic types of khash.

Ingredients:

Chicken backs - 1 kg.
Carrots - 2 pcs.
Onion - 1 pc.
Water - 2 l.
Cilantro - 1 bunch
Parsley - 1 bunch
Garlic - 3 cloves
Salt - by preference.

Preparation:

Wash the backs and fill with cold water. Add the peeled onion, bring to a boil, remove the foam and then simmer over low heat for an hour and a half. Add the peeled carrots and cook for another 20 minutes. Remove the backs and separate the meat from the bones.

Salt, add herbs.

Place finely chopped garlic and chicken on the bottom of the plates and pour in the broth.

Serve with pita bread.

This version of khash is distinguished by more pronounced sweetish notes of taste, characteristic of offal dishes. The layout is for 1 serving

Ingredients:

Beef legs - 200 gr.
Tripe - 250 gr.
Rennet - 100 gr.
Garlic - 2 cloves
Butter - 10 gr.
Broth - 150 gr.
White bread - 25 gr.
Kidney lard - 20 gr.
Milk - 30 ml.
Salt, spices - according to preference

Preparation:

Pass the lard through a meat grinder and put it in a saucepan. On top are the legs, tripe and rennet prepared for cooking, cut into pieces and simmer in their own juices over high heat under a lid. When it has almost completely evaporated, gradually pour in boiling water and cook until the cartilage and meat separate from the bones.

Soak the bread in milk for 20 minutes. until ready, put in khash along with spices, add salt.

Serve with crushed garlic and a little vinegar.

The dish has a traditional khash taste, and thanks to the addition of bread it becomes more satisfying.

Ingredients:

Beef legs - 1.5 kg.
Tripe - 0.5 kg.
White Georgian bread - 0.2 kg.
Salt and garlic - to taste.

Preparation:

Prepare the tripe and legs for cooking according to the traditional method for preparing khash.

Pour in enough water to form a layer 10 cm above the food and cook over high heat until half the water has evaporated. Add bread previously soaked in water, reduce heat and cook for another half hour. Add boiling water until the water covers the contents again, and cook for another 2 hours.

Serve with crushed garlic and salt.

The dish is based on the traditions of Armenian khash, so the taste is very similar to the classic versions of the dish.

Ingredients:

Beef legs - 2 pcs.
Beef border - 1 pc.
Sugar bone - 1 pc.
Garlic - to taste
Lavash - 1 pc.
Salt - to taste.

Preparation:

The legs and tripe are prepared for cooking in the same way as for classic Armenian khash.

The tripe and legs are cooked separately, adding a sugar bone to the legs. Cooking time is the same as for classic Armenian khash.

The finished tripe is removed from the pan and placed on the beef legs, and cooked for another half hour.

Mash the garlic with a small amount of broth.

Khash is poured into plates and served. Each guest adds salt, garlic, and pieces of dried pita bread to taste.

The table for khash is set taking into account the traditions of eating this dish. Each eater is given a plate for crumbling pita bread, cloth or paper napkins for wiping hands, and a variety of spicy pickles.

This khash will appeal to those who love the distinct, characteristic aroma of lamb.

Ingredients:

Legs of lamb - 4 pcs.
Onion - 4 pcs.
Garlic - 3 cloves

Preparation:

Singe the legs, scrape until shiny, and wash well.

Pour cold water over the prepared legs in a saucepan until it covers them with a thick layer, add 2 onions and bring to a boil over high heat. Skim off the foam, reduce the heat to low and simmer until the meat is cooked. During the cooking time, add the second 2 onions into the cooking broth 2 hours after boiling.

Remove the finished legs from the pan, separate the meat, and chop into small pieces. Remove the onion from the broth and place the meat in the pan. Cook for a couple more minutes. Khash is ready.

This option is interesting due to its combination of pork and beef tripe flavors.

Ingredients:

Pork legs - 1 pair
Beef tripe - 1 pc.
Garlic - 2 large heads
Milk - to taste

Preparation:

Carefully scrape out the scar with a knife and soak in running water for 2 hours. Cut in small pieces.

Scoop out the pork legs, wash them, cut into joints, and soak for 2 hours in running water.

Place the prepared ingredients in a saucepan, add water - it should cover the food with a layer of 10 cm. Place on the fire, after boiling, reduce the heat to low and simmer for 7 hours. When cooking the legs, you need to remove the foam as it appears.

When the meat begins to separate from the bones, remove, separate the meat, chop coarsely and return to the pan. Add spices, simmer for another fifteen minutes and remove from heat. Just before the end of cooking, add salt.

Prepare the garlic. Grind the peeled cloves in a blender with a small amount of water into a uniform mass.

The finished khash is poured into plates, each person adds garlic seasoning to taste, adds milk, and crumbles lavash into the khash.

A variant of khash that harmoniously combines the flavors of lamb with the specific taste of beef tongue. Serve with dried pita bread, which is broken into a plate.

Ingredients:

Legs of lamb - 4 pcs.
Beef tongue - 1 pc.
Onion - 2 pcs.
Garlic - 3 cloves
Salt, spices - according to preference.

Preparation:

The legs are singed, scraped until shiny, and washed well.

Pour the prepared legs in a saucepan with cold water until they are covered with a thick layer, add 2 onions and bring to a boil over high heat. Remove the foam, reduce the heat to low and simmer until the meat is cooked.

The finished legs are taken out of the pan, the meat is separated, and cut into small pieces. Remove the onion from the broth and place the meat in the pan. Cook for a couple more minutes.

Separately boil the tongue with the onion. The finished tongue is cleared of films, cut into small pieces and placed in the soup.

Khash is ready.

The recipe for such khash was proposed by the popular cook Stalik Khankishiev. The dish is not only very tasty, but also perfectly warms up in cold weather.

Ingredients:

Beef legs - 2 pcs.
Beef tails - 2 pcs.
Saffron - a pinch
Allspice - to taste
Cloves - to taste
Herbs “Bouquet garni” - 1 package
Salt - to taste.

Preparation:

Wash the legs and tails, peel, soak, cut into joints.

Cook the prepared meat products for 40 minutes, drain the water. Pour in new water and cook in a pressure cooker for an hour. Strain. Place boiled meat products in a saucepan, add broth, add “Bouquet of Facets” herbs, saffron, cloves, a few peppercorns, and salt. Cook covered over low heat at 60°C for several hours.

Separate meat products from the broth. Serve with prepared meat products placed on a dish and broth in a separate bowl. They are combined by each participant in the meal according to their preferences.

Fresh herbs, chopped garlic, and pita bread are also placed on the table.

Cooking this recipe will require much less worry from the cook, and the taste will be excellent.

Ingredients:

Beef legs - 1.5 kg.
Beef tail - 1 pc.
Garlic - 3 heads
Cilantro - to taste
Radish - 1 pc.
Seasonings, salt - to taste.

Preparation:

It is traditional for khash to prepare meat products for cooking. The hooves are thrown away.

The legs and tail, divided into parts at the joints, are placed in a bowl, filled with hot water, finely chopped cilantro is added and cooked in the “Stew” mode for 8 hours.

The meat is separated from the bones and returned to the khash. Pour into plates and serve with garlic crushed with salt.

This version of Azerbaijani khash is prepared from the front legs of calves and it tastes more delicate.

Ingredients:

Veal legs - 2 pcs.
Beef tail - 1 pc.
Salt, pepper, garlic - to taste.

Preparation:

Clean and soak meat products. Wash, put in a saucepan, add water, boil. Pour out the resulting broth. Pour in new water and cook over very low heat without a lid for 8 hours.

Separate the meat from the bones and pour in the broth. Salt, pepper, add garlic - to taste.

This is how the Muslim peoples of the Caucasus prepare khash in holidays. It turns out extremely rich and tasty.

Ingredients:

Legs of lamb - 4 pcs.
Lamb's head - 1 pc.
Lamb stomach - 1 pc.
Onion - 6 pcs.
Vinegar - ½ cup
Spices and salt - according to preference.

Preparation:

Singe the legs, scrape until shiny, and rinse well. Cook until the meat separates from the bones.

Cut the head into pieces, remove the brains. Wash thoroughly and cook until boiling. Drain the resulting broth, wash parts of the head, add new water, bring to a boil and, reducing the heat to low, cook for 6 hours. Pour out the broth, separate the meat from the bones.

Pour boiling water over the stomach a couple of times, scrape with a knife until white. Cut the prepared stomach into small pieces, add cold water and place the pan over high heat. After boiling, drain the water, rinse the offal with water, add new water and cook over low heat for 6 hours. When the stomach is ready, it is separated from the broth, which is poured out.

The meat obtained by boiling the head and stomach is placed in a pan with legs, chopped onions are added and cooked until the onions are completely boiled.

After removing from heat, add vinegar and serve immediately.

For preparation you will need a minimum amount of ingredients in terms of variety, but the taste and consistency of the dish fully represent the category of “Khash” soups.

Ingredients:

Beef legs - 4 pcs.
Onions - 7 pieces
Salt, pepper - according to preference.

Preparation:

The legs are washed, cleaned, and soaked. Boiled in large quantities water, removing foam, 7 hours, adding chopped onion after boiling. Half an hour before the end of cooking, add salt.

The cooked legs are transferred to an enamel pan, the broth is poured onto them, separating the sediment. Place in the refrigerator.

Warm up before serving. Serve with garlic seasoning.

Previously, such soup was considered food for poor peasants who did not have money for a good piece of meat. This dish was prepared after observing certain traditional rituals. Now such a hearty, healthy soup is suitable to satisfy the hunger of a large family. To properly cook meat soup at home, you need to strictly follow the recipe, which, by the way, is different among different nations.

Types of khash

In general, khash resembles ordinary Russian jellied meat. The most important difference in that the jelly is served in cold, and The classic step-by-step recipe for making khash says that it should be served hot. In addition, the meat not for me separated from the bones.

The Armenian dish of beef legs is considered classic. Its broth has a viscous, fatty, thick consistency. Cooking time is about 7 hours. You won't need to think about how to properly prepare this original, interesting dish if you follow the recipe exactly.

Khash comes from Georgia

Georgian khash is just as hearty and rich, but it is prepared with lamb. More precisely, with lamb offal: head, legs, stomach. This is one of the most favorite dishes of Georgian men.

It is impossible not to mention the health properties of this same Kazakh dishes. Not only healers and healers advise using it for fractures, but also modern qualified doctors.

Uzbek khash

An important rule of Uzbek meat soup is the mandatory removal of the dense foam that forms on top of the broth during cooking. Use a regular slotted spoon for this. This process will help avoid unpleasant taste.

Ingredients:

beef leg - 1 pc.;
tripe - 1 kg;
onions - 3 pcs.;
garlic - 2 heads;
Bay leaf;
vinegar;
salt, spices - to taste.

Preparation

Season the meat before cooking. This can be done using a burner with an open flame. Hold the beef leg over the fire, and then remove the top layer with a knife.
Fill a container with cold water and place the meat in it. Leave for 3-4 hours.
Cut the tripe into small pieces and cook in a separate pan until it is tender. Once cooked, cut into thin strips.
Cut the beef legs, removing any excess fat.
Fill a deep pan with water and place the meat to simmer over low heat. The process will take 8-10 hours. Beef can be considered ready only after the meat is completely separated from the bone.
Add vegetables, salt, spices. Cook for about two more hours. Only then add the tripe.
Mix vinegar, salt, garlic. Season the finished dish with the resulting sauce.
The soup should be served with soft pita bread, sprinkled with fresh herbs.

To prepare hot nutritious soup using lamb, you need the following: Ingredients:

ram neck - 1-1.5 kg;
Bay leaf;
garlic - 2 heads;
salt, spices - to taste.

Preparation

Rinse raw meat under cold running water, make deep cuts that will reach right to the bone.
Fill a container with water and place the lamb neck in it.
Bring to a boil. After this, drain the water and add new water. You need to do this several times.
Place bay leaf, parsley root and black peppercorns in a small piece of gauze. Place the bundle in the broth and add salt. Cook for 4 hours.
After the meat is cooked, cut it into small pieces and add chopped garlic to the dish.
According to tradition, the finished dish is sprinkled with fresh herbs and served with a basket of pita bread.

Knuckle soup : Russian version of Caucasian khash

The Russian analogue of the Caucasian national dish can easily be called knuckle soup. It will not be difficult to find this by-product on the market. You can add different vegetables to the soup. It can be boiled with potatoes, sweet peppers, carrots, and onions.

Ingredients:

pork knuckle;
medium onion - 1 pc.;
carrots - 2 pcs.;
bell pepper - 1 pc.;
Bay leaf;
garlic - 5-6 cloves;
salt, spices, herbs - to taste.

Preparation

Cut the meat into medium pieces, put them in cold water for several hours.
Place the pork in a saucepan, add water, and cook over medium heat for about an hour.
Wash and peel the vegetables. Divide the onion into four equal parts, cut the carrots into strips, and cut the pepper into small cubes.
Drain the hot water and rinse the meat. Add water again.
Leave to simmer over low heat for 4 hours.
Wrap the spices in cheesecloth and place in a saucepan. Simmer for about 1-1.5 hours.
Once cooked, remove the meat from the bone. Add salt, garlic, herbs.

For those who like to save their time, you can prepare chicken-based soup. Its dorsal parts are suitable for this. The cooking time for this soup is only about 2 hours.

There are many recipes for making khash. It can be cooked from lamb, beef, pork legs, shanks, and even chicken. Everyone can find their favorite version of meat soup from the great mountain people.

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