Khash is an ancient Armenian dish that has spread throughout the entire territory of the Caucasus. Since ancient times, it has become a tradition on holidays to eat khash separately from any dishes, early in the morning before breakfast or instead of it.
It is necessary
- - beef legs 1.5 kg;
- - scar 0, 5 kg;
- - 3 heads garlic;
- - radish 1 pc.
Instructions
Step 1
Singe the beef legs, scrape, wash thoroughly, chop along and leave either for a day in running water, or fill it with cold water, changing the water every 2.5 hours. Then rinse again, place in a saucepan, pour water, it should cover the legs by 15–20 cm and put to simmer.
Step 2
Cover the cleaned and washed scars with cold water. Cook them until the smell disappears. Next, drain the broth, and rinse the scars first with hot water, and after cold, cut and add to the legs.
Step 3
Then cook the khash over low heat without adding salt, do not boil too much, remove the foam, wait until the scars become soft and the meat easily falls off the bone.
Step 4
Salt the finished khash, cover with chopped garlic or dilute chopped garlic in broth and serve separately. You need to eat khash, snacking on lavash, herbs and shabby radish.
