How to make khash – 15 great recipes for every taste

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How to make khash: 15 great recipes for every taste
Photo: Hans, Pixabay.com
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In the Caucasus, rich beef leg soups are called khash. Their preparation can take several days, but the result exceeds all expectations. We advise you to try this healthy dish too. Here are 15 cool khash recipes!

1. Classic beef khash

Classic beef khash

It is believed that khash energizes in the morning for the whole day.

You will need: 5 liters of water, 2 beef legs, 1 kg of beef tripe, head of garlic, 3 bay leaves, 0.5 tsp. coriander beans, salt to taste.

Preparation: Boil the cleaned and washed legs for 5 hours over low heat. Separately boil the tripe in salted water, cut and throw into a saucepan with legs. Add bay leaves and cook for 1 hour. Grind chopped garlic, coriander and salt in a mortar. Serve ready-made khash with garlic dressing.

2. Khash with radish

Khash with radish

The radish can be flavored with vinegar and oil.

You will need: 1.5 kg of beef legs, 0.5 kg of beef tripe, 300 g of radish, 2 bay leaves, 5 cloves of garlic, ground black pepper, salt, 5 liters of water.

Preparation: Soak the legs overnight, peel and boil for 6 hours. Boil the scar separately until tender, cool and cut. Pour the tripe, bay leaf and ground pepper into a saucepan with legs. After an hour, add finely chopped garlic, salt and turn off. Grate radish and serve separately.

3. Pork leg khash

Pork leg khash

The legs are soaked for a day in cold water, periodically rinsing and scraping off the top layer.

You will need: 4 pork legs, 2 onions, 3 bay leaves, half a head of garlic, 5 black peppercorns, salt, 0.5 tsp. ground black pepper, 5 liters of water.

Preparation: Put the cleaned legs in a deep saucepan. Add bay leaves, peppercorns, cold water and simmer for 5 hours. Pour in the peeled onions and cook for another hour. Take out the meat, separate from the bone, chop and return to the saucepan. Catch the onion and discard, boil for another 30 minutes. Mix chopped garlic with ground pepper, salt and 100 ml of broth. Pour the hash into bowls and add the garlic mass.

4. Armenian khash from lamb

Armenian khash from lamb

The bulbs absorb an unpleasant odor and should be caught before serving.

You will need: 1 lamb head, 3 lamb legs, 500 g of beef stomach, 3 onions, 4 bay leaves, half a head of garlic, 5 black and allspice peas, salt, 5 liters of water.

Preparation: Pour the prepared legs and head with cold water, add spices and simmer for 6 hours over low heat. Boil the stomach separately in salted water and cut. Catch the meat from the pan, remove from the bone, chop and return to the soup. Add the peeled onions, stomach and cook for another 40 minutes. Combine chopped garlic, salt and 100 ml of broth. Serve khash with garlic mixture.

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5. Khash with beef tongue

Khash with beef tongue

Cook khash over very low heat!

You will need: 1 kg of beef tongue, 4 beef legs, 3 onions, 4 bay leaves, 6 cloves of garlic, 5 black and allspice peas, salt, 5 liters of water.

Preparation: Pour the peeled legs with cold water, add spices and cook for 4 hours over very low heat. Add prepared tongue, peeled onions and cook for another 2 hours. Take out the onion and discard, separate the meat from the bone and chop, chop the tongue. Return the meat to the pot and cook for another 20 minutes. Mix the chopped garlic, salt, and half a cup of soup separately. Pour in the garlic dressing and turn it off.

6. Khash with carrots

Khash with carrots

Chopped herbs, garlic and onions are served in separate bowls for khash.

You will need: 2 beef legs, 1 carrot, 2 onions, half a head of garlic, 3 bay leaves, 5 black peppercorns, salt, 4 liters of water.

Preparation: Pour the cleaned legs with cold water, add spices and boil for 5 hours. Take out the meat, separate from the bone, chop and return to the saucepan. Add whole carrots, peeled onions and cook for 1 hour. Chop the garlic, add salt and 100 ml of broth. Serve khash with garlic mixture.

7. Khash with hot pepper

Khash with hot pepper

It also tastes good with pickled peppers, but its amount should be doubled.

You will need: 4 beef legs, 500 g of beef tripe, 1 hot pepper, 2 onions, half a head of garlic, 3 bay leaves, 5 allspice peas, salt, 5 liters of water.

Preparation: Clean and rinse the legs, fill with cold water, add spices and boil for 5 hours. Separately boil the tripe until cooked, cut and throw into a saucepan with legs. Add whole onions, hot peppers, cut in half and cook for another hour. Pour in chopped garlic and salt.

8. Rich pork shank khash

Pork shank khash

Cook khash in a large heavy-bottomed saucepan.

You will need: 1 kg pork shank, 3 onions, 5 cloves of garlic, 6 black peppercorns, 2 bay leaves, salt, 4 liters of water.

Preparation: Pour the prepared meat with cold water, add spices and cook for 5 hours. Take out the meat, separate from the bone, chop and return to the saucepan. Add the peeled onions and cook for another 30 minutes. Catch the onion and discard, add salt and finely chopped garlic.

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9. Khash with vodka

Khash with vodka

The boiled legs from the broth are easily removed with a two-pronged fork.

You will need: 4 pork legs, half a head of garlic, 2 onions, 5 black peppercorns, 3 bay leaves, 50 ml of vodka, salt, 4 liters of water.

Preparation: Soak pork legs, peel, cover with clean water and boil with spices for 5 hours. Take out the meat, separate from the bone, chop and return to the saucepan. Add the peeled onions and cook for another 40 minutes. Pour in chopped garlic, salt, pour in vodka and turn it off.

10. Fragrant khash at the stake

Fragrant khash at the stake

Have a family picnic, cook hazy khash.

You will need: 1 kg of boiled beef tripe, 4 beef legs, 1 carrot, 3 onions, half a head of garlic, 5 peas of black and allspice, salt, 5 liters of water.

Preparation: Put the peeled legs, spices in a deep cauldron, add cold water and cook for 6 hours over low heat. Take out the meat, separate from the bone, cut and pour into a saucepan. Add peeled onions, whole carrots, chopped tripe and cook for another 1 hour. Add chopped garlic, salt and remove the khash from the heat.

11. Khash with pork and onion-garlic dressing

Khash with pork and onion-garlic dressing

It is customary to add the dressing to the soup, pouring back part of the soup from your plate.

You will need: 4 pork legs, 2 onions, 5 garlic cloves, 3 bay leaves, 5 black peppercorns, salt, 4 liters of water.

Preparation: Pour the peeled legs with cold water, add spices and simmer for 5 hours. Remove the meat, cut it, return it to the pot and cook for another 30 minutes.

Finely chop the onion and garlic, add salt and 100 ml of broth. Serve khash with garlic and onion dressing.

12. Khash from different types of meat

Khash from different types of meat

Calculate the cooking time of khash in advance, as this is a long process.

You will need: 2 beef legs, 2 lamb legs, 1 mutton tripe, 2 onions, half a head of garlic, coriander pay, 3 bay leaves, 5 black peppercorns, ground coriander, salt, 5 liters of water.

Preparation: Boil the scar until tender. Put the peeled legs, bay leaf, peppercorns in a deep saucepan and cook for 5 hours. Catch the meat, remove from the bone, chop and return to the pot. Add the peeled onions, chopped tripe and cook for another hour. Pour in ground coriander, salt, finely chopped garlic and herbs.

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13. Khash of lamb legs and liver

Lamb legs and liver khash

Buy already processed legs to save time.

You will need: 5 liters of water, 2 legs of lamb, 1 kg of liver, 3 onions, 5 cloves of garlic, 3 bay leaves, 4 black and allspice peas, salt.

Preparation: Boil the peeled legs with spices for 4 hours. Add chopped liver, peeled onions and cook for another 2 hours. Take out the legs, separate the meat from the bone, cut and return to the pan. Boil it for another 40 minutes and turn it off. Mix the chopped garlic, salt and 100 ml broth separately. Serve the garlic dressing separately.

14. Khash with milk and bread

Khash with milk and bread

An interesting combination of flavors!

You will need: 1 kg of beef legs, 500 g of beef tripe, 3 onions, 3 bay leaves, 5 black peppercorns, salt, 6 cloves of garlic, 200 g of bread, half a glass of milk, 5 liters of water.

Preparation: Peel the scar and boil until tender. Put the prepared legs in a separate saucepan, add spices, water and cook for 5 hours. Take out the meat, separate from the bone, cut and pour into a saucepan. Pour in chopped tripe, peeled onions and cook for another 1 hour. Add bread soaked in milk, boil for 15 minutes, salt and sprinkle with chopped garlic.

15. Khash with beef kidney lard

Khash with beef kidney lard

Lard should be heated over low heat.

You will need: 4 beef legs, 1 kg of boiled beef tripe, 200 g of beef kidney lard, 2 onions, half a head of garlic, 4 black peppercorns, 3 bay leaves, salt, 5 liters of water.

Preparation: Cut lard and fry in a deep cauldron, add peeled legs, spices, water and cook for 5 hours. Take out the meat, separate from the bone, chop finely and return to the saucepan. Add the peeled onions, chopped tripe and cook for another 40 minutes. Salt and sprinkle the khash with chopped garlic.

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