The menu of hot first courses is very large and varied. However, the preparation of some of them requires a lot of time and effort, although they pay off with a rich taste and indescribable aroma. Before you cook hash - a traditional dish of Caucasian cuisine with unsurpassed gastronomic qualities, you should learn the secrets of its creation.

Khash - what is this dish?

Khash is the first hot dish. The dish, rooted in Armenia, where at that time was called “hash,” is today distributed throughout the Caucasus. The modern form of "hash", which is more familiar, has come into use since the 17th century.

How to cook beef Armenian hash

The famous dish of Caucasian cuisine, which is famous for its sobering effect, is prepared from:

  • 1.5 kg of beef legs;
  • ½ kg of tripe;
  • ½ head of garlic;
  • radish;
  • parsley greens;
  • basil leaves;
  • tarragon;
  • 30 ml of wine vinegar;
  • sunflower oil;
  • bay leaf, salt and pepper peas.

The Armenian hash is prepared as follows:

  1. The legs are well seared, scraped, washed, chopped and soaked for a day.
  2. After the specified time, the product is placed in a wide pot, where it is covered with water, the level of which exceeds the meat pieces by 20 cm.
  3. The broth is boiled for 7-8 hours on low heat with double topping of cold water.
  4. The tripe is thoroughly washed and also boiled in a saucepan with water until a specific smell disappears.
  5. In the process of preparing the broth and tripe foam is systematically removed.
  6. Ready tripe is removed from the liquid, divided into pieces, which are sent to beef.
  7. Hash is seasoned 20 minutes before being cooked.
  8. A rich soup is served with dressing of 50 ml of broth, crushed garlic, salt, vinegar, as well as a salad of greens, radish, seasoned with vegetable oil.

Lamb

An interesting variation of the classic recipe, the execution of which will require much less time.

Required:

  • 1.5 kg of lamb;
  • 4 l of water;
  • parsley root;
  • 8 peas of pepper;
  • 2 bunches of cilantro;
  • ½ head of garlic;
  • salt, laurel leaf.

Execution Technology:

  1. The meat is well washed and cut to the bone, after which it is covered with water, which drains after boiling.
  2. Then the lamb is again poured with fresh water, from the surface of which, after boiling, the foam is removed.
  3. Parsley root, parsley and pepper are placed in a broth in a gauze bag.
  4. After 4 hours, the meat is removed from the broth and cut into pieces.
  5. A dressing is prepared from garlic, salt, cilantro, which, along with meat pieces, is laid out on plates, where it is poured with prepared broth.

Azerbaijani hash soup

In Azerbaijan, the dish is prepared differently and has an interesting taste, obtained through the use of carrots and onions.

In addition to the above ingredients, you will need:

  • 2 beef hooves;
  • head of garlic;
  • ground pepper;
  • 6 g of salt.

Stages of preparation:

  1. In heated water, the hooves are well cleaned, and then lowered into a 8-liter pan.
  2. The broth is cooked for 2 hours over medium heat with constant removal of foam and secreted fat.
  3. The next 1.5 hours, the broth is boiled with onions, carrots and ½ salt.
  4. The broth is filtered.
  5. The extracted meat is freed from the bone and finely chopped, after which it returns to the broth. It remains to traditionally pour salt, chopped garlic and pepper.

Traditional Georgian Khash

The process of making rich soup is laborious and takes a long period of time.

To execute a hash in Georgian, you should purchase:

  • lamb's head;
  • 3 lamb legs;
  • 1 mutton scar;
  • 1 beef tongue;
  • 2 onions;
  • 100 ml grape vinegar;
  • ½ head garlic.

Step-by-step cooking instructions:

  1. Offal, with the exception of the stomach, is scorched, scraped to a shine, after which the head with previously removed brains is cut into pieces.
  2. The scar is infused with boiling water and cleaned to white.
  3. The head and legs are placed in the tank, which are covered with water.
  4. The onion head is placed in the contents of the pan, which is set on high heat.
  5. After boiling, when the foam is removed, the broth languishes until the meat is ready, as evidenced by its separation from the bone.
  6. In another pan, the tongue is boiled with a second onion.
  7. The crushed stomach is cooked in 2 stages: after boiling, the water is drained, and then slices of the rumen are cooked until tender for about 5 hours.
  8. After thermal preparation of all products, the head, legs and onion are extracted from the broth. The meat is removed from the first two products and returned to the pan in crushed form.
  9. The shredded stomach and tongue go there.
  10. A sauce is made from garlic and vinegar.
  11. Khash with garlic sauce is served at the table.

Tasty recipe:beef broth soup

Cooking in a slow cooker

Using a modern kitchen device allows you to cook a hash dish much faster.

You will need:

  • a tomato;
  • 1 PC. bell pepper;
  • carrot;
  • bulb;
  • head of garlic;
  • 1 kg of beef;
  • greenery;
  • radish;
  • salt and pepper.

Way of execution:

  1. The meat is washed and divided into pieces.
  2. The tomato is cut into cubes, carrots - into strips, onions - into rings, pepper - into slices.
  3. In the bowl of the multicooker, chopped meat, chopped tomato, pepper, carrot and onion are added.
  4. Everything is filled with water and cooked on the “Stew” program for 3.5 hours.
  5. Garlic is passed through a press.
  6. After a beep, garlic gruel, chopped herbs, salt and spices are sent to the hash.

Pork shank

If 1.5 kg of pork shank and beef tripe were in the refrigerator, you can prepare a hash of these products, including:

  • ½ head of garlic;
  • radish;
  • parsley, tarragon, basil;
  • salt.

When preparing a rich first course:

  1. The pork knuckle is divided into pieces that are filled with water so that it exceeds the meat by 20 cm.
  2. After boiling, the foam mass is removed from the broth.
  3. The scar is cleaned, washed well, filled with water and boiled for 30 minutes until the specific smell disappears.
  4. The finished scar, extracted from the water, is cut into slices, which are sent to the broth with a pork knuckle.
  5. Garlic and herbs are chopped.
  6. Radish is rubbed and served as a salad for a hearty soup, which is crushed with herbs and garlic.

Pork Leg Khash

The first dish of Caucasian cuisine from pork is more adapted to European traditions.

Used to bring the recipe to life:

  • 4 pork legs;
  • 2 onions;
  • 2 carrots;
  • head of garlic;
  • 5 peas of pepper;
  • 3 bay leaves;
  • lemon juice and salt.

In preparation:

  1. Well-cleaned legs are filled with water. The volume is brought to a boil and drained after 10 minutes.
  2. Offal is again poured with clean water in a pan, where onions and carrots are sent.
  3. Hash is cooked for 5 hours over low heat.
  4. After ready, the broth is filtered and seasoned.
  5. Meat is peeled off the prepared legs, which is already poured in plates with salted broth with garlic.

Thus, despite the length of the preparation, a khash with a rich taste and aroma is worth the effort and time.

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