Khash is one of the oldest Caucasian dishes. As a rule, this nourishing soup is eaten early in the morning – it gives energy almost all day. The dish comes from Armenia.
- beef legs – 1,5 kg;
- tripe – 0,5 kg;
- garlic – 3 heads
- radish – 1 pc;
- parsley greens;
- basil leaves;
- grape vinegar – 2 tbsp.
How to cook Khash?
To begin with, beef legs should be properly scalded, scraped, and thoroughly rinsed. Then cut into parts and soak for a day in cold running water. You can simply pour cold water, but then it needs to be changed every 2-3 hours. After one day, we again wash our feet again, put it in a narrow pan and fill it with water so that its level is 15-20 cm above the product level. We put the pan on the fire. Cook on low heat for 7-8 hours with a very quiet boil, without salt, half-covering the lid (a couple of times topping up the cold water and taking off the foam).
While the legs are being cooked, let’s take the tripe. It must be cleaned, rinsed.
Put the tripe in a saucepan, pour cold water and cook until the specific odor disappears. For this, bring the water to a boil, remove the foam and cook it for 15 minutes.
Then drain the water, rinse the tripe, re-fill with water and cook until the specific stock disappears.
This broth is then poured, and the tripe – washed cut and put in a pan, where the legs are boiled. Finished khash is considered when the meat will easily begin to separate from the bones.
For 20 minutes before the readiness to put the broth bay leaf and peppercorns. For 5 minutes in the soup you need to pour the removed fat and serve it very hot.
Before pouring hot khash on plates, you need to make garlic dressing. To do this, peel garlic, pound in a mortar with a large salt, pour in the ladle of broth and add the vinegar to taste. Radish clean, cut into thin slices, season with a small amount of oil and salt. Finely chop the greens. Spread soup on plates, served with garlic dressing, radish salad and pita.