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Armenian hash

Armenian Khash

Distinctive, nourishing, rich, and good for you! Khash is a traditional hot, brothy dish of Caucasian cuisine. In ancient times it was cooked after a sacrifice to the gods. When the cattle were butchered, the feet and offal were given to the common people, and the poor would cook a rich, hearty, and very tasty soup from them.

Zhemchuzhinka

Recipe author

Composition / ingredients

Servings:

Beef (feet)

1.5

Water

3.5

Garlic

Fresh herbs (dried)

Green onion (optional)

Parsley

Cilantro

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 78 % 7 g

Fats 22 % 2 g

Carbohydrates 0 % 0 g

48 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

How do you make Armenian khash? First, prepare the beef feet. They need to be singed, washed very thoroughly, and chopped into portions that will fit easily into the pot you'll cook the khash in.
Step 2:

Put the feet in a deep container and cover with cold water. Ice water is even better.
Step 3:

The feet need to soak for about a day. Change the water for fresh every 2–3 hours during that time. Wash the beef feet well again and put them in a pot. Cover with cold water so it sits about 6–8 inches (15–20 cm) above the feet, and put the pot on the stove over high heat.
Step 4:

Once it boils, skim off the foam, reduce the heat to the lowest setting, cover the pot, and leave it to cook for 8 hours. The broth shouldn't boil hard — just barely bubble. No salt or pepper goes into the pot while the beef feet cook.
Step 5:

When the time is up, lift the feet out of the broth. Let them cool a little, then separate the meat from the bones. Cut or tear the beef into rough pieces by hand — it comes apart very easily. Strain the broth itself through a fine sieve.
Step 6:

Add dried herbs to the broth to taste. I added parsley, marjoram, and just a little dried dill.
Step 7:

Put the pieces of meat into a deep bowl, pour the fragrant boiling broth over them, and sprinkle with garlic that's been finely minced by hand or pressed through a garlic press. Add pepper to taste.
Step 8:

Rinse the fresh herbs and pat them dry with paper towels. Chop them finely and add them to the finished khash. Season with salt to taste.
Step 9:

Serve the khash piping hot. Its rich flavor will win over a lot of people! Enjoy!

Khash is traditionally served hot for breakfast. Be sure to offer flatbread or lavash alongside it, plus plenty of fresh herbs. Don't forget to put garlic and a salt shaker on the table — this Armenian soup is salted to taste by each diner. Everyone adds herbs, garlic, and pepper to their own bowl to taste. This rich, colorful, vivid soup is very good for the joints and bones, as it's full of gelatin. After a big feast, khash literally heals you and restores your strength.
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients to use, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.
For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.