Lamb khash is an incredibly hearty, delicious soup that is eaten in the cool season and only hot. It is widespread in Armenia, Azerbaijan, Ossetia. Everywhere the recipes for its preparation are slightly different, one thing becomes unchanged - long boiling of bones and lamb meat. Rich khash does a great job even with a very heavy hangover.
It is necessary
- - lamb (legs, scar, head);
- - salt;
- - garlic - 3-4 cloves;
- - carrots - 2-3 pcs.;
- - onions - 2-3 pcs.;
- - greens (cilantro, dill, parsley) to taste;
- - water;
- - ground pepper and peas.
Instructions
Step 1
Prepared meat and bones are carefully inspected, if necessary, they are singed, scraped and all dirt is scraped off with a knife. Large pieces should be cut into smaller pieces. Pour cold water in a bowl or saucepan and leave to soak for 5-6 hours. The water is changed periodically. After soaking, if something else appears, remove everything with a knife. Prepared chopped pieces of bones and meat should be cleaned and carefully processed and prepared for boiling.
Step 2
Fold the meat and bones into a saucepan and fill it with at least 5 liters of cold running water. Peel one large carrot, onion and add to the meat. The meat is allowed to boil and simmered for about 4-5 hours. Khash is cooked without salt, you can add it at the very end or make a garlic filling from pounded garlic, salt and broth.
Step 3
When the meat is already completely lagging behind the bones, it is removed. The broth is filtered through a fine sieve, with gauze put in two layers. Throw away carrots and onions that have been cooked with the bones. Rinse the pot clean.
Step 4
Sorted and chopped meat is returned to a clean pan, poured with strained broth. Peel, and then chop 1-2 onions and carrots. Cut them into large pieces and add to the broth. Return the pan to the heat and simmer for about 1 hour more. 10 minutes before the khash is ready, you can add salt, add herbs and grated garlic.
Step 5
If the khash is not salted, then serve it with a pre-prepared filling of garlic passed through a press, pounded with salt and herbs.
