Khash with pork legs. Khash - a recipe for proper cooking at home

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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 how useful it is.
Stunning in its taste and useful properties, although fatty for the first course. This is a soup, almost like our liquid jelly, which is cooked from autumn to summer, and why this is so and the traditions of cooking khash, you will find out further in the recipe.

The Khasheeds have such a reminder: it can be eaten in those months, in the name of which there is the letter "r". That is from September to April inclusive. But, given that September and sometimes October are hot in the Caucasus, khash begins to be in demand in November-December.

In which Caucasian republic this historical dish first appeared and became famous, it is already difficult to answer. And they cook khash deliciously in the Caucasus almost everywhere! Almost - because in some North Caucasian republics, for example, in Chechnya and Ingushetia, this rich meat broth not popular.

For every lover, it's not just food. It 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 hash in Vladikavkaz is not difficult. In some, the brew is prepared from the legs, in others - from the legs and the scar of the stomach. Somewhere it is transparent, somewhere not so much. Someone adds onions and bay leaves during cooking, someone uses nothing more than meat and water.
• In Dagestan, khash is more popular among the older generation, young people often do not even know what it is. “Probably, they are more interested in European cuisine and sushi,” restaurateurs suggest.
• Armenia still has its own tradition of eating khash.
  In a plate with meat broth crumble thin Armenian lavash. It is specially prepared for this particular soup, it should be dry and crispy. Lavash is crushed a lot to make porridge in a plate.
  Then it is customary to cover the head with another soft pita bread. You need to cover yourself with a sheet. And in this "house" a person is left alone with his hot lunch. Khash with lavash is usually eaten with hands.

Khash - a recipe for proper cooking at home

• Ingredients remain unchanged: meat and water!
  While 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 along with cow legs. In the North Caucasus, only amateurs cook with offal.

Remember that hash does not tolerate haste! Sometimes it takes up to 24 hours to cook one pot of broth. So, when starting the process, please be patient.

• Ingredients for a 5 liter pot:
  beef leg, stomach tripe (tribe), onion, bay leaf, garlic, salt to taste, wine vinegar- for an amateur.

Usually only the front legs of the animal are taken. The leg needs to be smoked on open fire and scrape with a knife. Then pour cold water and stand in it for several hours (from 3 to 7).

The hoof is then cut into smaller pieces. You can’t chop, so that there is no broth small bones. The growths-spurs are cut off.
Some chefs cut fat from the hoof. It is believed that slags are collected in them; the older the cow, the more these fat deposits.

Place the soaked and cleaned leg in a saucepan, pour cold water to the top. Put the pan on a slow fire for 7-10 hours.
If after this time the meat itself peels off the bone, then the hash is ready. Sometimes it is left to simmer 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.

• Khash according to a delicious recipe, classic cooking, do not salt in the pan. Salt, crushed garlic, wine vinegar are served separately and added to taste.

Tripe (about a kilogram) can be cooked separately. It is also soaked in water for several hours. Then cleaned and washed under running water. Cut into small pieces, pour cold water and boil until tender, usually it takes an hour and a half.

When the water boils, you can add a peeled whole onion, bay leaf, dried dill stick, salt to taste.

Rich broth with meat - khash is usually served in deep plates or bowls.
Meat (the bones are removed from it) and garlic seasoning are served separately. If desired, a plate of pickles is added to the delicious culinary composition. And without fail - a tortilla 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, New Year's table.
Even after the correct conversation - after Easter. you can surprise guests and serve on the festive table.

Shah - useful 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 be sure to crumble bread into it. It is because of this that the anti-hangover effect is obtained. Stops headache, nausea. If you eat bread with garlic separately, it will not help. It is necessary that everything is combined: fried flour, garlic and meat broth.

And more importantly about the benefits. Of course, hash has a positive effect on bone density. We often prescribe it for arthrosis and osteoporosis, especially for older people. It's ecological pure product, no fake. AT Soviet times preparations were created from the cartilage and joints of animals, now all this is lost.

Khash Caucasian, which is so tasty at home, if you take the time and invest your soul, in its essence is the original state of the jelly loved by many. Dish "two in one".

Great experience, remember this review

I remember once I ate hash in the middle of 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 kind of work there, I didn’t want to think, talk. I just wanted to sleep. Which I did, completely forgetting about the meetings that were supposed to take place in the evening.

Ancient historians claimed that Ayos (the progenitor of the Armenians) and Kartlos (the progenitor of the Georgians) were siblings. Perhaps hence, there is much in common between these peoples. A common tradition that links these two cultures is the ceremony of receiving khashi, a favorite male dish of both Armenians and Georgians. Today we will tell you the recipe for Georgian Khashi at home.

Khashi 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 the Georgian language this root, only slightly modified, forms the word “moHARSHuli” - cooked. Khashi is one of the few Georgian dishes that, through the centuries, without changes, has survived 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 gobies to the gods. When processing the carcass, the donors threw away the unusable parts: shins with hooves and offal (scar). The poor, on the other hand, picked up the discarded “good”, and after a long, necessary processing, boiled and ate along with the broth. So a dish appeared, the preparation and eating of which became the same ritual event as the sacrifice. That is why they call khashi "the dish of the poor".

Time changes everything, it brings features even in national cuisine, but hashi managed to reach our days through the centuries almost unchanged. The descendants of those who picked up discarded pieces of carcass also savor and enjoy khashi, just like their ancestors. The dish has become not just a favorite, now for all walks of life, it has given rise to the tradition of eating hashi.

In addition to high calorie content and satiety, hashi is useful from a medical point of view. In the Caucasus, it is recommended as a rehabilitation dish, after fractures, not only healers, but also certified doctors.

How to cook hash at home - a simple recipe

Khashi is not a dish that does not require time or effort to prepare. It will not work out easily and quickly, even now, when you can buy already cleaned legs and even a scar 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, except for water:

1. beef legs- from the joints of other animals, khashi is not prepared;
2. scar (beef stomach) - requires long and careful processing.

Both the cooking process and the preparation of the ingredients itself, the release of hair and upper layers of the skin, require a long time. It takes almost two days just to prepare the scar. After cleansing with hot water and scraping the inner dark layer of offal, the pieces of the 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 a 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, 20-30 centimeters above the "meat" pieces. As a rule, khashi is put on the stove in the evening, and by the morning it is ready. They monitor the cooking before the water boils: it is necessary to remove the resulting foam. After the water boils, the fire is reduced, and you can not approach the pan.

The degree of readiness is determined by the legs, as soon as the “meat” peels off the bone, khashi can be served on the table.

Khashi is served hot and fresh. On the table before serving should be: a salt shaker, chopped garlic diluted with broth from hashi, vodka (chacha) and bread.

How to eat hash

Khashi 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 in the family circle, neighbors, relatives, friends are invited;
• invitees do not go empty-handed, they bring vodka (chacha) or a head of garlic with them;
• unlike Armenia, in Georgia, khashi is eaten with a spoon in liquid form;
• this dish does not tolerate a long feast;

Khashi is an excellent hangover cure. That's why it's loved male dish, especially if the man drank a lot the day before.

Since this dish turns out to be high-calorie and rich, the feeling of satiety persists for a long time.

Hashi has a large number of chondroitin, calcium and other trace elements useful for joints, so it is an excellent prophylactic against many diseases.

It is not customary to add greens and other spices to Georgian khashi, however, some lovers add ground hot peppers, Bay leaf.

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 weaker sex, mostly city dwellers, voluntarily refuse khashi. 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, superiors 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 family.

There is one more nuance, because of which not every person is ready to eat hashi - this is a scar. Some people disdain this ingredient, although they are well aware that it is diligently purified. In addition, despite careful processing, the specific smell of the scar is still preserved.

Be that as it may, if earlier khashi was eaten mostly by poor peasants, now everyone, regardless of social status, loves this ignoble, but very tasty and healthy dish.

Simple and delicious recipes soups for every day

Real Armenian khash- a recipe for an amazing traditional first course at your service. Watch a step-by-step cooking guide 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 male soup, very high-calorie, nutritious and specific (vaguely reminiscent of our jelly). It helps to gain strength before hard physical work or recover from long libations or a debilitating illness. Only men prepare it in the east. What kind of meat is khash made from? It can also be welded pork knuckle, and from beef tripe or legs, some prefer to use a pork set. How to cook hash - in the recipe below.

Khash is served before breakfast or for breakfast hot with lots of garlic, grated radish, herbs and crispy pita bread. The 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 the wedding or after the celebration of the new year, so that guests come to their senses after wild entertainment. They say that in the old days this dish was considered food for the poor.

Soup khash in Armenian: the history of the dish

In Armenia, there is such a parable: when they butchered 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 how to cook. Since then, the king began to distribute meat to the poor, and left himself the bones and offal to cook a healing, wonderful soup.

Now khash is served in expensive restaurants of Armenian, Georgian and Azerbaijani cuisine. People managed to fall in love with it far beyond the borders of these countries, began to consider it their own and are heatedly arguing about 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 cook 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 hash should be even and well cleaned.

Ingredients and preparation

Kitchenware:

• 5 liter pot for soaking beef legs;
• 4-5-liter pot for cooking khash;
• cutting board;
• Bowl;

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

Required products:

For hash:

For submission:

• 2 heads of garlic;
• a bunch of cilantro;
• a bunch of green basil;

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

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

Choice of Ingredients

To prepare khash, you will need to buy a beef shank (one or more, depending on how many servings you want to cook). When buying a leg of beef, choose a well-cleaned front leg of a beef carcass. Preferably the one that is softer.

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

Armenian beef khash recipe

Cooking

Innings

Khash cooking options

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

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

If you do not do all these manipulations, the scar can completely spoil the taste and smell of the soup. But experienced khashevars do not stop such difficulties.

In the recipe for Georgian khash, besides the legs and scar, there is also beef lard and abomasum. Fat passed through a meat grinder, prepared chopped beef legs, chopped tripe and abomasum are placed in a saucepan at the bottom. Simmer under a lid over high heat own juice. After all the secreted juice boils away, gradually pour in boiling water and cook until the meat is freely separated from the bone. 15 minutes before readiness, lay soaked in milk White bread(without crusts), salt and spices.

The cuisine of the peoples of the Caucasus is very popular far beyond the borders of their historical homeland. Traditional dishes highlanders are hearty and tasty, because seasonings, spices and various greens are added to the food in abundance. In this article, we will look at the recipes for khash, one of the most popular Armenian soups.

Khash is rich soup from beef, lamb or pork. The name comes from the Armenian word "hashel" (cook), which was later borrowed by the Turks and Georgians.

In former times, khash was a ritual dish that was cooked after rituals, when cattle were sacrificed to the gods. It was also called the "soup of the poor", because after the carcass was butchered, the legs and entrails were given to the poor. It was this second-rate meat that was used for cooking.

In addition, in the well-known Armenian manual for doctors “Consolation for fevers”, written about a thousand years ago, meat broth, called “khashoy” or “khashu”, is mentioned as a remedy for certain diseases.

Did you know? It has long been customary that khash can be prepared only in those months, the name of which contains the letter "r". It is not known where this tradition came from, but at present the dish is especially in demand in the Caucasus in late autumn or winter.

Armenian beef khash

It should be said right away that the preparation of 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 bulbs;
• 5 - 7 cloves of garlic;
• Bay leaf;
• wine vinegar;
• salt.

Sequencing:

1. Grind the beef leg over the burner, then scrape with a knife.
2. Put the workpiece in a deep saucepan, cover with cold water and soak for at least 4 hours.
3. Cut the leg into small pieces, removing growths and excess fat.
4. Put the meat to cook on low heat. This may take 7 to 10 hours. The beef will be ready to eat when it is completely boiled and separated from the bone.
5. After the meat is ready, add the peeled onions, bay leaf to the pan and continue cooking for another hour and a half.
6. While the dish is languishing on the fire, you need to prepare a mixture of salt, crushed garlic and wine vinegar.

The finished khash soup is poured into bowls, seasoned with the resulting sauce and served with pita bread and herbs.

Attention! After soaking in cold water, the beef leg can only be cut into pieces with a knife. In no case should you chop, because the bone will be crushed and small fragments can fall into the broth.

Lamb recipe

In the absence of beef, you can cook lamb hash, however, it should be borne in mind that it will turn out to be very fatty, thick and rich.

For work you will need:

• 2 kg lamb neck;
• onion;
• dry inflorescences of cloves;
• allspice peas;
• garlic;
• greens.

Sequencing:

1. Wash the lamb, use a knife to make cuts to the very bone.
2. Place the meat in a saucepan, cover with water and bring to a boil. In this case, it will be necessary to change the broth several times, pouring out the boiled liquid and adding fresh.
3. Fold the cloves and allspice in cheesecloth, if desired, add parsley root and bay leaf. Drop the bundle into the saucepan.

After that, 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 sprinkle the khash dish with a mixture of crushed garlic and chopped herbs.

From pork feet

The radish, which is crushed and served separately, will help shade the taste of khash from pork legs.

To prepare such a dish, you will need:

• pork legs;
• 2 heads of garlic;
• large radish;
• parsley root;
• a bunch of basil;
• Bay leaf;
• salt.

Cooking order:

1. Grind pork legs, clean their surface and cut into pieces.
2. Put the blanks in a saucepan, pour cold water and leave for a day. Fluid will need to be changed every 3 to 4 hours.
3. Rinse the legs, put on fire and cook, adding lavrushka leaves and regularly skimming off the foam.
4. 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.
5. Return the pork to the pan, pour over the broth and put on the fire for another hour.

Pork leg hash is served with a mixture of garlic, chopped basil, chopped parsley root and grated 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;
• greens;
• peppercorns;
• salt.

Sequencing:

1. Singe the leg and clean with a knife, then simmer until the meat separates from the bones.
2. Take out the beef or lamb, cut into pieces and return to the pan, adding salt and peppercorns. After that, cook for another hour.
3. Combine chopped garlic with chopped herbs. This mixture is added to the plates when serving the dish.

Attention! So that the hash does not acquire an unpleasant aftertaste, you will have to remove the foam regularly, otherwise its presence will negatively affect the quality of the finished dish.

Soup khash azerbaijani

Every people living in the Caucasus has own recipe making hash. In Baku, this dish is made using beef hooves and a large amount of onions.

To make hash you will need:

• beef legs;
• 4 - 5 bulbs;
• a head of garlic;
• salt;
• fresh greens.

Operating procedure:

1. Grind and clean the beef legs, and then send to the pan and cook for 2 hours.
2. Add peeled onions to the soup, salt to taste and keep the dish on fire for another 2 hours.
3. Remove the meat, separate from the bone, and strain the broth. Throw away the boiled onions, then return the remaining ingredients to the pan and bring to a boil.
4. Grind the garlic cloves, put in a saucepan and turn off the heat after 5 minutes.

After the dish is poured on 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:

1. Wash the shank, remove the skin and fat, put to boil.
2. 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.
3. Boil the dish for another hour and a half, then remove the meat and cut it into pieces. Strain the broth and again combine all the ingredients in a saucepan. Continue cooking for another 30 minutes.

At the end of cooking, you will need to mix chopped greens with chopped garlic and add it to the plates.

Cooking in a multicooker

You can cook hash 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.

For work you will need:

• 400 g of beef or lamb;
• 2 - 3 onions;
• one small carrot;
• garlic;
• any greens;
• spices to taste;
• salt.

Sequencing:

1. Wash meat, onions and carrots. Grind everything and put in a multicooker bowl.
2. Pour the contents with water, close the appliance and cook the dish in the stewing mode for 3-4 hours.
3. Pour chopped garlic and herbs into the hash, then simmer for another half an hour, not forgetting to salt.

Pour the finished khash into plates and serve to the table, putting pita bread on a separate dish.

It's so easy to bring notes of Caucasian cuisine to an ordinary everyday meal. Delicious, nutritious, natural! Try and enjoy!

A few words about what Armenian khash is, its healing properties. How to cook this popular Armenian soup. Detailed recipe with photo and description.

Soups have a special place in Armenian cuisine. Every house 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, and also in the morning, if there was a holiday with a feast and strong drinks the day before. rich nutrient broth perfectly cures a hangover (and sometimes a cold), literally revitalizes the body, removing intoxication and restoring strength.

It is noteworthy that khash is prepared from a minimum of inexpensive products, but it has such a rich taste that it is known and loved far beyond the borders of Armenia.

What you need for classic hash

Ingredients for 4 servings:

Spring is the time of preparation of the Armenian soup khash

• beef legs - 2 kg;
• beef tails - 2 pcs;
• large carrots - 2 pcs;
• bulb large onion;
• garlic - 1 large head;
• cilantro - a large fresh bunch;
• freshly ground pepper - 1 tsp. black;
• coarse salt - to taste.

Armenian soup recipe

1. Thoroughly wash beef (veal) legs and tails. Where necessary, use a brush, clean everything thoroughly.
2. Cut the tails and legs into pieces to fit in the soup pot. Separately, boil water and pour it over the meat products, it should completely cover them.
3. Put on the stove and heat, making a strong fire. After boiling, pour out the primary broth. Rinse the legs with tails, return to the dishes. Pour boiling water again (2.5 liters). Put to boil, be sure to remove the foam that will come out on the surface.
4. Put the onion into the broth, unpeeled, but well washed. An hour later - one whole carrot, peel it. And a few sprigs of cilantro. On the smallest fire, cook, or rather, simmer the khash for 8-10 hours. Under the lid, leaving only a tiny gap for steam to escape. At the end of cooking (about an hour), put the second carrot, also whole.
5. When the hash is ready, boiled meat products get with a slotted spoon, select the bones, and arrange the meat on deep plates. Crush the garlic with salt, cilantro and ground pepper. Spread over meat. Pour everything with hot broth and serve khash with Armenian lavash.

Whether you love Stalik or not, he cooks Armenian khash awesome!