Soup
Description
The unique feature of this soup is that it is cooked for a very long time and served in the morning. Yes, this dish is a wonderful remedy after holiday feasts :) As for the base, opinions differ: some people insist on adding tripe, while others don't, and so on. I'd also like to suggest an idea: serve the soup hot.
Instructions
- 1
Step 1
1. Wash the feet and soak them in cold water for about 15–20 minutes. It is very important to change the water frequently.
- 2
Step 2
2. The same applies to the tails.
- 3
Step 3
3. Then boil the legs for about 40 minutes over medium heat, and the tails for about 20 minutes. Drain the water and cover them with cold clean water.
- 4
Step 4
4. Then cut the legs and place them in a pot together with the tails. Pour in clean water and set over heat.
- 5
Step 5
5. Hash should be simmered over very low heat; it must not boil! It's convenient to first cook it in a pressure cooker for a couple of hours, then transfer it to the stovetop. Add an onion and salt to taste.
- 6
Step 6
6. Overnight, the khash will become clear and incredibly delicious. Serve the meat on a separate plate.