Khash (Beef Shank Soup)
An intriguing name and an intriguing dish — worth making at least once. Delicious! When a rough morning hangover hits, Russians reach for pickle brine, but in the Caucasus they eat khash — and after a bowl of it, no hangover stands a chance. The interesting thing is that khash is never just one course among many at lunch; it's eaten on its own, as a ritual and a tradition. Unlike other Caucasian dishes that dazzle with their complexity, khash is simple, the way all brilliant things are. And despite that simplicity, it's a truly delicious meal — believe me, I've made it.
UO-Shu
Recipe author
Khash (Beef Shank 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
- Start with well-cleaned beef or lamb legs. Singe them, scrape them, wash them thoroughly, and chop them into pieces — exactly as you would for making aspic. Put the prepared legs in cold water to soak, changing the water every two or three hours. Rinse the legs again and place them in a narrow pot, so there's less surface area for the water to evaporate from. The water should sit about 8 inches (20 cm) above the meat. Cook the khash without salt. Once it boils, skim off the foam and lower the heat so it stays at a gentle simmer, never a hard boil. Throughout the cooking, skim the fat that rises to the top into a separate container — you'll need it later. Add the tripe to the pot and cook everything until the meat falls easily off the bones. About five minutes before serving, pour the reserved fat back into the khash. Serve it very hot. Set out salt, crushed garlic thinned with a little broth, daikon radish, and, of course, lavash flatbread on the table.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Beef shanks - 187 kcal/100g
- Scar - 97 kcal/100g
Similar recipes
Related and additional categories: