A fragrant khash recipe

Khash is a very high-calorie, nutritious and specific soup that helps to restore strength and has long been loved and respected by the people of the Caucasus. The history of this dish dates back more than one century, and all this time there are disputes over who is the national dish and how to cook it correctly. Editorial "Site" It will tell you how to make khash according to the classic recipe. Also in the process, we will share a few tricks of preparing this famous delicacy.



How to prepare khash ingredients

• 2 peeled beef legs
• beeftail
• bulb
• cloves
• salt
• herb
• black pepper (to taste)
• fresh greens, vegetables and lavash to serve

Preparation

1. Properly selected beef legs are the key to success. Try to buy not too white, peeled with steam, as they will not give the dish a particularly appetizing flavor. Take the legs cleaned in the traditional way. They have a slightly smoked aroma.
   
   
   
   Put the purchased legs and tail for a few hours in cold water so that the skin swells and odors go away. Cut the legs and tail into small equal parts.
2. Pour boiling water. After 40 minutes, when the foam appears, drain the water and wash the meat.
   
   
   
   
3. The stage of preliminary boiling is needed to get rid of the foam. Next, you should use a pressure cooker, because in it the cooking process is faster at times. Put the legs and tail in the pressure cooker, pour water, tighten the lid, creating excess pressure, and set to cook for about 1.5 hours. During this time, the legs and tail will almost cook and begin to secrete gelatin. Be prepared for the fact that due to the rapid boiling, the broth in the pressure cooker will be cloudy. To make the hash even tastier, carefully drain it into a clean pan.
4. Add the husk bulb, the cloves, the Provencal herbs, the pepper. Put the pot on the smallest fire (preferably through the cutter). Hash is usually not salted or added to it onions. The fact is that without salt, jelly is better excreted. But when the jelly substances have already been released, then hash can be safely salted. But onions with husks make the broth more beautiful and fragrant, so why not take advantage of this?
   
   
   
   
5. Hash should be cooked for several hours (without boiling) at a temperature of 60-70 degrees. During this time, the broth will acquire a beautiful golden color, and the meat is saturated with spices and salt.
   
   
   
   

Ready. bovine It is considered when the meat is easily separated from the bones, and if you hold your hand over boiling water, it becomes sticky.

In the meantime, warm the oven to 140 °C and put the lavash leaf inside for 5-10 minutes. Chop the garlic in a bowl, prepare herbs and fresh vegetables. Add garlic to the finished broth. Hash is served with greens, vegetables, vinegar and pieces of lavash. Lavash is crumbled into khash until it completely absorbs the liquid. Eating with a spoon or hands. Bon appetit!





According to the canon, khash should be eaten early in the morning. We must not forget the time of year: warming It is especially good in the months with the letter “R” in the name, that is, from September to April.