Lamb Hash (Caucasian Soup)
A famous Caucasian soup — make it for the whole family! Lamb hash turns out just as tasty, rich, and memorable as the beef version. It takes a long time to cook, but the long simmer pays off in outstanding flavor. The soup is served piping hot; it's restorative, warming, and said to help the body fend off colds. For hash, it's best to use young lamb.
Johanna
Recipe author
Lamb Hash (Caucasian Soup)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 %
5 g
Fats 38 %
3 g
Carbohydrates 0 %
0 g
47 kcal
GI:
0
/
0
/
0
- Rinse the lamb well under running water, then pierce each piece in several spots and place it all in a large pot. Cover the lamb completely with water. Set the pot over high heat and bring to a boil. Once boiling, cook the meat for a couple more minutes, then lift out the lamb and pour off the liquid. Return the meat to a clean pot, add 4 liters (about 4 quarts) of fresh water, and bring back to a boil over high heat. Skim off the foam with a slotted spoon. When the water boils, reduce the heat to its lowest setting. Do not salt the broth — traditionally, hash is salted only after cooking, right in each serving bowl. Wash and peel the parsley root; leave it whole, or cut it into a few pieces if it's large. Place the peppercorns, bay leaves, and peeled parsley root in a square of cheesecloth. Tie it into a bundle with kitchen string and lower it into the pot. Simmer everything together for 4 hours. The older the animal, the longer the hash needs to cook — you can even leave it on the lowest heat overnight. When the time is up, lift the lamb from the broth; at this point the meat should slip easily off the bones. Remove the cheesecloth bundle from the broth. Peel the garlic cloves, put them in a bowl with the salt, and grind everything to a paste with a pestle. Cut the meat into large chunks and divide it among serving bowls, adding a spoonful of the garlic-salt paste to each. Pour in the hot broth and serve. Don't forget to serve it with lavash flatbread, ideally dried in the oven beforehand. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
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