Azerbaijani-style khash
Description
The recipe won't take much time. Serve the fragrant and rich hash with a generous amount of chopped herbs in the bowl. You can use any herbs you like: dill, parsley, cilantro, or even mint. The broth must be simmered for at least 2 hours over medium heat so that the meat releases its flavor and aroma into the liquid. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Carrots can be omitted, but they add a slight sweetness and aroma to the dish.
- 2
Step 2
Thoroughly wash the meat in water, remove small bones, and cut off tendons and membranes. It's best to use shanks or knee joints with meat. Place the meat into a cauldron or pot. Peel the vegetables and rinse them, then add them whole to the container. The vegetables are needed for flavor and broth aroma, but they do not contribute nutritional value. Add bay leaves and salt, pour in cold water, and place the container on the stove. Bring to a boil and remove the foam that forms.
- 3
Step 3
Boil the khash for approximately 2-3 hours until the meat is tender and easily separates from the bones. Add other spices and seasonings to taste. Twenty minutes before finishing, add peeled garlic cloves to the pot.
- 4
Step 4
Separate the meat from the bones, place it in a bowl or deep plate. Add the vegetables.
- 5
Step 5
Pour in the broth, having strained it. Finely chop the washed fresh dill, parsley, cilantro, or celery greens and add them to the bowl when serving.