Armenian hash

Original, nutritious, high-calorie, healthy! Khash is a traditional liquid hot dish of Caucasian cuisine. In ancient times, it was cooked after a sacrifice to the Gods. After butchering the cattle, the legs and entrails were given to the common people, poor people cooked a rich, hearty and very tasty soup from this.

Pearl

Recipe author

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Composition / ingredients

Servings:

Beef (legs)

1.5

Water

3.5

Garlic

Greenery (dried)

Green onion (optional)

Parsley

to taste

Coriander greens

to taste

Ground black pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 1 d 8 h 45 min

Step 1:
How to cook Armenian hash? First of all, prepare the beef legs. They need to be singed, thoroughly washed and chopped into portions in such a way that they easily fit into the pot in which the hash will be cooked.
Step 2:
Put the legs in a deep container and fill with cold water. It is better if you use ice water.
Step 3:
It takes about a day to soak the legs. During this time, periodically change the water to a new one approximately every 2-3 hours. Wash the beef legs well again and put them in a saucepan. Pour cold water so that it covers the legs for 15-20 centimeters and put it on the stove over high heat.
Step 4:
After boiling, remove the foam, reduce the heat to a minimum, cover the pan with a lid and leave to cook for 8 hours. The broth in the pan should not boil intensively, but only slightly gurgle. During the cooking of beef legs, neither salt nor pepper are added to the pan.
Step 5:
After the allotted time, remove the legs from the broth. Cool them down a little, then separate the meat from the bones. Cut or pick beef with your hands in arbitrary pieces. This will be done very easily and without much difficulty. Strain the broth itself through a fine sieve.
Step 6:
Add dry herbs to the broth to taste. I added parsley, marjoram and quite a bit of dry dill.
Step 7:
Add pieces of meat to a deep plate, pour fragrant boiling broth, sprinkle with garlic finely chopped by hand or passed through a press. Pepper to taste.
Step 8:
Rinse the fresh greens and dry them with paper napkins. Chop it finely and send it to the finished hash. Add salt to taste.
Step 9:
Serve the hash very hot. The rich taste of this soup will appeal to many! Enjoy your meal!

Hash is traditionally served hot for breakfast. Be sure to offer him a flatbread or pita bread and a lot of fresh herbs. Don't forget to put garlic and salt shaker on the table, Armenian soup is salted to taste by every eater. Everyone adds herbs, garlic and pepper to his plate to taste.

Rich, colorful, bright soup is very useful for joints and bones, it contains a large amount of gelatin.

After a stormy feast, hash literally heals and gives strength.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.