The cuisine of the peoples of the Caucasus is very popular far beyond its historical homeland. The highlanders' traditional dishes are hearty and tasty, as seasonings, spices and various greens are added to the food in abundance. In this article we will consider the recipes of hash - one of the most popular Armenian soups.

Khash - what is this dish?

Khash is a rich soup of beef, lamb or pork. The name comes from the Armenian word "Hashel" (cook), which was later borrowed by the Turks and Georgians.

In earlier times, khash was a ritual dish that was cooked after rituals when cattle were sacrificed to the gods. It was also called the “soup of the poor”, because after the carcass was cut, the legs and entrails were given to poor people. It was this second-rate meat that was used to prepare the food.

In addition, the well-known Armenian manual for doctors “Consolation with fevers”, written about a thousand years ago, refers to meat broth, called “hash” or “hash”, as a remedy for some diseases.

Did you know? It has long been customary that hash can only be prepared in those months whose name contains the letter "p". Where this tradition came from is not known, but at present the dish is especially in demand in the Caucasus in late autumn or winter.

Armenian beef khash

It should immediately be said that preparing a traditional Armenian hash will require a lot of time.

On 4 - 5 liters of water will need such products:

  • beef leg;
  • 2 to 3 onions;
  • 5 to 7 cloves of garlic;
  • Bay leaf;
  • wine vinegar;
  • salt.

Sequencing:

  1. Resin beef leg over the burner, then scrape with a knife.
  2. Put the workpiece in a deep pan, pour cold water and let stand for at least 4 hours.
  3. Cut the leg into small pieces, removing growths and excess fat.
  4. Put the meat to simmer. This may take 7 to 10 hours. The beef will be ready to be eaten when it is completely broken and separated from the bone.
  5. After the meat is ready, you should add peeled onions, bay leaf to the pan and continue cooking for another hour and a half.
  6. While the dish is simmering on fire, you need to prepare a mixture of salt, crushed garlic and wine vinegar.

Ready khash soup is poured into plates, seasoned with the resulting sauce and served to the table with pita bread and herbs.

Attention! After soaking in cold water, the beef leg can be cut into pieces only with a knife. You can’t cut in any case, since the bone will break up and small fragments can get into the broth.

Lamb recipe

In the absence of beef, lamb hash can be prepared, however, it should be borne in mind that it will turn out to be very fat, thick and rich.

For work you will need:

  • 2 kg of lamb neck;
  • onion;
  • dry clove inflorescences;
  • allspice peas;
  • garlic;
  • greenery.

Sequencing:

  1. Wash the lamb, using a knife to make incisions to the bone.
  2. Put the meat in a pan, add water and put to cook. In this case, it will be necessary to change the broth several times, pouring the boiled liquid and adding fresh.
  3. Fill cloves and allspice in gauze, adding parsley root and bay leaf if desired. Dip the package into the pan.

After that, you need to cook the contents for at least 3 to 4 hours. Then cut the meat into pieces, pour the soup into plates, where to sprinkle the khash dish with a mixture of crushed garlic and chopped herbs.

Of pork legs

Shade the taste of hash from pork legs will help radish, which is crushed and served separately.

To prepare such a dish, you will need:

  • pork legs;
  • 2 heads of garlic;
  • large radish;
  • parsley root;
  • a bunch of basil;
  • Bay leaf;
  • salt.

Order of preparation:

  1. Grind the pork legs, clean their surface and cut into pieces.
  2. Put the blanks in a pan, pour cold water and leave for a day. The fluid will need to be changed every 3 to 4 hours.
  3. Rinse legs, put on fire and cook, adding leaves of parsley and regularly removing foam.
  4. After 5 - 6 hours, when the pork legs are ready, remove them from the pan, cool and cut the meat, and strain the broth through cheesecloth.
  5. Return the pork to the pan, pour the broth and put on the fire for another hour.

Serve a hash of pork legs with a mixture of garlic, chopped basil, chopped parsley root and shredded radish.

Traditional Georgian Khash

Georgian hash is made from lamb or beef legs.

To prepare the dish you will need:

  • lamb or beef leg;
  • 10 garlic prongs;
  • greenery;
  • peppercorns;
  • salt.

Sequencing:

  1. Scorch the leg and peel with a knife, and then simmer over low heat until the meat is separated from the bones.
  2. Remove the beef or lamb, cut into slices and return to the pan, adding salt and pepper with peas. After that, cook for another hour.
  3. Combine chopped garlic with chopped herbs. This mixture is added to the dishes when serving.

Attention! So that the hash does not acquire an unpleasant aftertaste, it will be necessary to remove the foam regularly, otherwise its presence will adversely affect the quality of the finished dish.

Azerbaijani hash soup

Each people living in the Caucasus has its own recipe for making hash. In Baku, this dish is made using beef hooves and a large amount of onions.

To prepare the hash you will need:

  • beef legs;
  • 4 to 5 bulbs;
  • head of garlic;
  • salt;
  • fresh greens.

Operating procedure:

  1. Resin and clean the beef legs, then send to the pot and cook for 2 hours.
  2. Add peeled onions, salt to taste and keep the dish on the fire for another 2 hours.
  3. Remove the meat, separate from the bone, and strain the broth.Discard the cooked onions, then return the remaining components to the pan and bring to a boil.
  4. Grind the garlic cloves, put in a pan and turn off the heat after 5 minutes.

After the dish is poured into plates, it will need to be sprinkled with finely chopped fresh herbs.

Pork shank

The pork shank hash is thick and very satisfying.

Which dish will need the following products:

  • 2 kg of pork shank;
  • onion;
  • peppercorns;
  • cloves;
  • Bay leaf;
  • garlic;
  • fresh greens.

Procedure:

  1. Wash the shank, remove the peel and fat, put on a boil.
  2. When the meat begins to separate from the bone, add the peeled onion, bay leaves to the pan, and also place a gauze bag with peas of pepper and clove inflorescences.
  3. Boil the dish for another half hour, then take out the meat and cut it into pieces. Strain the broth and reconnect all the ingredients in the pan. Continue cooking for another 30 minutes.

At the end of cooking, you need to mix chopped herbs with chopped garlic and add it to the plates.

Cooking in a slow cooker

You can cook a hash in a slow cooker. However, it should be understood that such a dish will be different from the soup made in accordance with the traditional method.

For work you will need:

  • 400 g of beef or lamb;
  • 2 to 3 onions;
  • one small carrot;
  • garlic;
  • any greens;
  • spices to taste;
  • salt.

Sequencing:

  1. Wash meat, onions and carrots. Grind everything and put it in the multicooker bowl.
  2. Pour the contents with water, close the appliance and cook the dish in a quenching mode for 3 to 4 hours.
  3. Pour the chopped garlic and herbs into the hash, then stew for another half an hour, not forgetting to salt.

Pour the ready-made khash into plates and serve it on the table, putting pita bread on a separate dish.

Just like that, you can bring notes of Caucasian cuisine to your ordinary everyday meal. Tasty, satisfying, natural! Try and enjoy!

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