Khash - 8 homemade recipes

Khash is an old Caucasian dish. Oddly enough, soup is traditionally eaten early in the morning to gain strength and energy for the whole day. We have selected 8 recipes for rich khash that you can cook at home.

Classic Armenian khash at home

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

Cooking time: 16 hours.

Cooking time: 80 minutes

Servings: 10.

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

Bon Appetit!

How to make delicious pork leg khash?

Eastern cuisine is famous for its unique dishes. Traditional khash is prepared on the basis of beef broth. However, pork legs are also suitable for making soup, it turns out to be fatty and rich.

Cooking time: 9 o'clock.

Cooking time: 40 minutes

Servings: 8.

Ingredients:

• Pork legs - 4 pcs.
• Bulb onions - 2 pcs.
• Bay leaves - 5 pcs.
• Garlic - 5 teeth
• Salt to taste.
• Black peppercorns - 8 pcs.

Cooking process:

1. Clean the pork legs, wash and soak for 3 hours.
2. Put the pork legs in a large saucepan, pour in the water, put the bay leaf and peppercorns. Put the pot on fire.
3. When the water boils, reduce heat to low and cook for 6 hours, periodically skimming. After 3 hours, add the peeled onions.
4. Salt the broth to taste one hour before cooking.
5. Remove the pork from the broth and separate the meat from the bones.
6. Strain the broth through a fine sieve.
7. Then place the broth on the fire again and add the meat to 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 mix.
9. Pour the hash into bowls, add the garlic mass and serve.

Bon Appetit!

Step-by-step recipe for making beef leg khash

Cooking eastern khash is not a difficult process, but long, if everything is done according to the rules. And they serve it with a glass of vodka in the early morning. It is believed that khash is able to fill the body with strength for the entire coming day.

Cooking time: 2 days.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

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

Cooking process:

1. Wash the beef legs, peel, chop in half, fill with cold water and leave for a day. Then rinse the meat again and place it in a large pot. Wash the scar with hot water, scrape off and soak for 2 days. Change the water every 2-3 hours.
2. Cut the tripe into pieces, and cut the legs into several pieces. Place the meat in a saucepan and cover with water.
3. The liquid level in the pan should be 20 centimeters higher than the meat layer. Place the pot on the stove, bring to a boil, then reduce heat to low and simmer for 8 hours, periodically skim.
4. After 3 hours, add the onion directly in the husk. Add salt, bay leaf and peppercorns an hour before cooking.
5. Remove the beef from the broth, separate the meat from the bones. Strain the broth. Pour the broth into the saucepan again and add the meat, bring the khash to a boil. Chop the garlic separately and mix with 3-4 tablespoons of broth. Serve hot khash with pita bread and garlic dressing.

Bon Appetit!

How to cook real lamb khash in Armenian at home?

Khash is a great first course with an original taste. This soup is very good to cook in the cold season, khash warms from the inside, saturates and restores strength.

Cooking time: 10 hours.

Cooking time: 90 minutes

Servings: 8.

Ingredients:

• Lamb head - 1 pc.
• Lamb legs - 3-4 pcs.
• Lamb stomach - 1 pc.
• Beef tongue - 1 pc.
• Bulb onions - 2 pcs.

Cooking process:

1. Tar the head and hooves over a fire to remove any remaining hair. Then scrape them off with a knife. Butcher your head and take your brains out. Rinse everything thoroughly.
2. Pour boiling water over the stomach and clean it with a knife until it turns white.
3. In separate containers, pour the lamb's head and hooves with water, add the onion to them, put on high heat and bring to a boil. After that, remove 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, cover with water and put on high heat, bring to a boil. After that, drain the water, wash the stomach again, fill it with clean water and cook again until tender.
5. Remove the finished lamb pieces and tongue from the broth, separate the meat from the bones, cut and return to the broth. Drain the water from the stomach, cut it and also send it to the broth. Peel the boiled tongue from the films, cut it and add it to the khash too. Bring the soup to a boil and serve hot with garlic sauce.

Bon Appetit!

Fragrant and rich beef tripe khash soup

We present 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 also invented. Hot soup is very invigorating, so it is customary to serve it early in the morning.

Cooking time: 4 hours.

Cooking time: 50 minutes

Servings: 10.

Ingredients:

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

Cooking process:

1. Cut the cleaned scar into several pieces and fill with cold water. Put on fire and bring to a boil, then reduce heat and simmer until soft.
2. Cook the khash broth in a separate saucepan. Put washed and chopped beef legs, peeled onion into a saucepan and pour in water. Simmer over high heat until boiling, then reduce heat and simmer for 2 hours. After that, 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, put them in a saucepan with hash. Bring the soup to a boil and serve.
6. Everyone should salt the soup on their own in their own plates.

Bon Appetit!

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

Khash is known far beyond the Caucasus.Products for its preparation are specific, not every housewife has experience with them. Therefore, pi described in detail in our recipe the whole process of making delicious khash in a slow cooker.

Cooking time: 1 day.

Cooking time: 120 minutes

Servings: 8.

Ingredients:

• Beef legs - 2 pcs.
• Onions - 2 pcs.
• Bay leaves - 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 in two.
2. Place the beef in a saucepan, cover with water and refrigerate for 24 hours. Change the water every 3-4 hours.
3. After that, wash the legs again, transfer to the multicooker bowl and fill with water.
4. Set the "Soup" mode to 8 hours. An hour before cooking, add peeled onions, peppercorns and bay leaves to the broth.
5. When the beef is done, remove it from the broth and separate the meat from the bones. Then chop it up and return to the broth.
6. Chop the herbs and garlic. Arrange the garlic and herbs in the plates, pour in the khash and serve. Salt the soup each one to his own taste.

Bon Appetit!

Thick and hearty khash made from pork shank

The pork shank khash recipe will appeal to lovers of hearty food, 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: 10 hours.

Cooking time: 60 minutes

Servings: 8.

Ingredients:

• Carrots - 1 pc.
• Onions - 1 pc.
• Coriander - 1 bunch.
• Garlic - 2-3 teeth.
• Bay leaf - 2 pcs.
• Salt to taste.
• Pork legs - 2 pcs.

Cooking process:

1. Wash the pork legs, peel, cut into small pieces, cover with water and leave overnight.
2. Then rinse the pork legs well again, transfer to a saucepan and cover with water. Also add the peeled carrots and onions to the pot. Boil the legs for about 5-6 hours, add salt, peppercorns and bay leaf an hour before cooking.
3. Peel and chop the garlic.
4. Pour khash with pieces of pork into a bowl of garlic.
5. Pour chopped greens into a bowl and serve hash on the table.

Bon Appetit!

Real khash in an Afghan cauldron - a classic recipe

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

Cooking time: 6 o'clock.

Cooking time: 50 minutes

Servings: 6.

Ingredients:

• Beef legs - 2 pcs.
• Garlic - 1 head.
• Carrots - 1 pc.
• Salt - 4 tablespoons
• Bulb onions - 2 pcs.

Cooking process:

1. Ground the beef legs and cut off the hooves.
2. Rinse the legs well and scrape them with a knife.
3. Fold the legs into an Afghan cauldron, add onions and carrots. Close the cauldron, cook 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 minced garlic separately. Everyone collects khash according to his own taste from the provided ingredients. The soup should also be salted during use.

Bon Appetit!