• Nutrition Facts
  • Calories: 295
  • Protein: 28
  • Fats: 15
  • Carbohydrates: 10
    Хаш рецепт

    Khash is a fatty thick soup, very common among the peoples of the Caucasus and Transcaucasia. It comes from the Armenian word "khashel" - to cook, which later passed into the languages and cultures of other countries of the Caucasus. In Armenian literature, khash was first mentioned in the works of the famous philosopher and poet Grigor Magistros back in the 11th century in the ancient form "khashou" or "khashoy". This delicious soup received its modern form already in the 17th century, "khash" is mentioned in Efimert, a medieval collection of Armenian interpretations, signs and predictions. And V. Pokhlebkin called khash "one of the oldest Armenian dishes."

    This Caucasian dish remotely resembles liquid aspic, and remotely because hash has medicinal properties. For example, in the collection "Consolation for Fevers", a goat meat broth called "khashoy" is mentioned, which successfully cures colds, and is also used for "fever from worries and grief." Every khash lover knows - this dish should be eaten in those months in which the letter "r" is not in the name, so khash should be consumed from May to September, and khash is especially useful in the winter months, thick and hot, it warms the body, and soul.

    There are a lot of recipes for Caucasian soup called "khash", because in each republic it is prepared according to its own recipe, with the addition of onions or bay leaves, boiling it to a thick consistency, or leaving it liquid, but the main ingredients of khash are the same everywhere - tripe, legs, tails and water. Khash is usually made from beef, but there are often recipes for making khash from pork, lamb and, oddly enough, chicken. It can be cooked both on the hearth with firewood, and in your apartment on the stove, the main thing is to decide for yourself whether you can look after the brew for a long time, because real khash is cooked for about a day. And our photos of step-by-step cooking of one of the main "highlights" of Caucasian cuisine will help you easily cope with the task and feed the whole family tasty and satisfying.

    History of the dish

    Armenians have a saying "Khash does not tolerate three things - cognac, women and toast." In the Caucasus, this fatty and hearty soup is eaten in the early morning, often before work, usually after some kind of celebration, after a wedding or noisy anniversaries. And this is understandable - the dish helps to cope with the consequences of wild fun, and also eliminates unpleasant symptoms. It is customary to eat khash with your hands, scoop up the thick with pita bread, but if you need a spoon, it will also be served to you with the dish.

    In Armenia, there is also a tradition of eating khash - chopped lavash, specially prepared for this occasion, is added to a plate with broth, and they eat it, covering their heads with another sheet of lavash, building a kind of house. This, in modern living conditions, probably looks a little eccentric, now no one observes this tradition.

    But the fact that only men are invited to the morning khash, however, this old tradition has been preserved to this day, do we remember what three things khash dislikes? Also, perhaps following the same saying, it is customary to serve local vodka with khash, but it is not customary to refuse alcohol, even if you then have to go to work. It's practically sacred.


    • Pork or beef legs - 1500 grams
    • Beef meat - 500 grams
    • Water - 5 liters
    • Garlic - 2-3 cloves
    • Bay leaf - 2-3 pieces
    • Ground black pepper - 25 grams
    • Salt - 40 grams


    1. To prepare high-quality hash, you need to prepare and properly process its components. Only the front legs should be taken for cooking, as the back legs have a smell that can ruin the whole dish. The legs must be carefully singeed, and then scraped out, excluding even the slightest hairs or fumes. The same applies to the tripe and tails, if you decide to use them in hash, you need to rinse and scrape them very carefully so as not to spoil the finished dish. It is very difficult to buy high-quality animal waste in our stores, so we will use beef meat to make khash.

      For the preparation of khash, we will choose such products.

    2. After the legs are scorched, scraped off and washed thoroughly, you need to separate them into joints. It is not recommended to use an ax for these purposes, since in this case the broth will turn out to be very greasy, it is better to take a large knife like a cleaver, sharpen it well and cut the legs into their joints. Put the chopped legs and meat in a large saucepan, fill with water and put on fire.

      The legs cut into joints and beef meat will be put to boil in a large saucepan.

    3. After an hour, salt the broth, thoroughly rinse the legs and meat under running water, also rinse the pan to wash off the fat from cooking meat and legs. Pour our ingredients again with water, bring to a boil and leave to simmer for 10-12 hours, periodically checking how much the water has boiled away.

      Rinse the legs in running water, fill with fresh water and set to boil again, now for 10-12 hours.

    4. After this time, take out the boiled meat on a dish to separate from the bones.

      Remove the boiled meat from the pan.

    5. The meat is separated from the bones, after such a long cooking, the meat usually easily moves away from the bones. It is necessary to grind it slightly, remove even the smallest bones.

      Separate the meat from the bones, chop.

    6. In the broth, add 0.5 liters of boiled water, bay leaf, salt, bring to a boil again.

      Salt the broth, add lavrushka and boil.

    7. Peel and finely chop the garlic. It is better to cut the cloves with a knife, and not to press on the garlic press, so they will give all the flavor to the broth.

      Peel and finely chop the garlic.

    8. We begin to form a dish for serving. Put the meat on a plate, and preferably in a deep large bowl. You can salt it to taste.

      Put prepared meat in a bowl, salt it.

    9. Pour the meat with hot broth and sprinkle with black ground allspice and garlic on top.

      Supplement the dish with black pepper and garlic.

    10. Although if you believe the saying, khash does not like women, you should invite the whole family to the table and enjoy delicious, fragrant and rich meat soup. Enjoy your meal!

      We invite the whole family to the table. Bon appetit!.

    About the benefits of hash

    There is no need to argue about the unconditional benefits of hash. It is not only useful for those who, for one reason or another, have contraindications to fatty or spicy foods, for everyone else it has only one benefit. What is the use of Caucasian khash? Firstly, when cooking bone tissue, a huge amount of calcium compounds are released, which are necessary for human bones, they accelerate the processes of fusion in fractures, but are easily absorbed.

    In addition, hash contains a large amount of extractive compounds that improve the functioning of many organs in the human body, strengthen the general condition, and even improve mood. Secondly, khash is a wonderful means of dealing with a hangover syndrome, and helps the body fight the harm caused by this very alcohol. The only harm that hash can do is overeating, due to the fact that it is impossible to break away from it. Therefore, treat yourself with the right and healthy soups, but try not to overdo it!

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