Khash Recipe; Try This Delicious Armenian Winter Soup!

The Armenian khash dish is a beloved favorite of many. This hearty stew made from cow or sheep feet is served as a warm and nourishing meal during winter. While Khash Recipe may seem intimidating to prepare, it’s surprisingly straightforward once you understand the basics. Using a combination of flavorful spices, garlic, and vinegar, this traditional dish is sure to become a staple in your kitchen once you learn how to make it.

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How Does Armenian Khash Taste?

Armenian Khash Recipe is a traditional dish served in Armenian homes for centuries. This classic soup is made from boiled cow’s feet along with beef shank and seasoned with garlic, parsley, cilantro, and salt. Its hearty flavor can be enjoyed during cold winter months as a way to warm up the body. But what does it taste like?

Khash is known for its strong garlic aroma and earthy flavor. The broth itself has a slightly meaty taste but is not overly salty or greasy like other soups. The cow’s feet that make up the base of the soup are soft and provide a gelatinous texture, giving Khash its unique mouthfeel. The overall flavor of the soup varies depending on how much seasoning you add while cooking, so feel free to experiment!

Khash History

Khash was first mentioned in literature during the 5th century AD. It is believed to have originated as a peasant dish during medieval times when people used every part of the animal they hunted or raised to make meals. The Armenians would boil the cow’s feet until they become tender and add vegetables and spices to make Khash. As time progressed, Khash became an integral part of Armenian gatherings.

How to Make Khash Soup?

Ingredients

2 pcs cows feet
3 garlic cloves
Cilantro as needed
Parsley as needed
Ground black pepper as needed
Salt as needed

Directions

Step One

Take a large bowl, put the well-washed cow’s feet in it, and cover it with water. Place it in the refrigerator for at least 24 hours.

Note: Do not forget to change the water every 3 hours!

Step Two

After 24 hours, take the legs out of the refrigerator, and put them in a pot. Cover the pot with water, put on high heat, let the water reach the boiling point, and let it boil for 1 hour.

Step Three

After an hour, strain the water, and put the legs back in the pot. Cover the legs with fresh water, put on low heat, and let them cook well for 7 or 8 hours.

Step Four

After 8 hours, the water in the pan will evaporate. Strain Khash through a sieve. Add 1 liter of water, and put on low heat again.

Step Five

To prepare the flavorings, chop the garlic, add it to the meat broth, and mix well. Now, add salt and black pepper to the Khash and stir.

How to Serve Armenian Khash Soup?

When the Khash is ready, pour the broth into a bowl. Add a little meat to the meat broth, garnish it with finely chopped greens, and enjoy your Khash with Lavash bread.

Do not forget to make this recipe and share it with us. If you have any related questions about the Khash recipe, please do not hesitate to ask. You can also see the Georgian Kharcho Recipe article if you love making soups!

FAQs about Khash Recipe

How much time does it take to make Khash?

Assuming you are making Khash from scratch, it will take approximately 10 hours to make this dish.

Can I make Khash with beef feet?

Yes, you can make Khash with both beef and cow feet.

Khash Recipe; Try this Delicious Armenian Winter Soup!

Recipe by FerdosCourse: AppetizersCuisine: ArmenianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories per serving

300

kcal

The Armenian khash dish is a beloved favorite of many. This hearty stew made from cow or sheep feet is served as a warm and nourishing meal during winter.

Ingredients

2 pcs cows feet
3 garlic cloves
Cilantro as needed
Parsley as needed
Ground black pepper as needed
Salt as needed

Directions

Take a large bowl, put the well-washed cow’s feet in it, and cover it with water. Place it in the refrigerator for at least 24 hours.
After 24 hours, take the legs out of the refrigerator, and put them in a pot. Cover the pot with water, put on high heat, let the water reach the boiling point, and let it boil for 1 hour.
After an hour, strain the water, and put the legs back in the pot. Cover the legs with fresh water, put on low heat, and let them cook well for 7 or 8 hours.
After 8 hours, the water in the pan will evaporate. Strain Khash through a sieve. Add 1 liter of water, and put on low heat again.
To prepare the flavorings, chop the garlic, add it to the meat broth, and mix well. Now, add salt and black pepper to the Khash and stir.