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

1. Wash beef (veal) legs and tails thoroughly. Where necessary, use a brush and clean everything thoroughly.
2. 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.
3. 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.
4. 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.
5. 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!

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. You cannot 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.

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