Baku-Style Khash
Soups • Azerbaijani
Description
Baku-Style Khash
Ingredients
- Beef hoof 2 pieces
- Carrot 2 pieces
- Onion 3 pieces
- Garlic 1 head
- Salt 4 teaspoons
- Ground Black Pepper 1 teaspoon
Step-by-Step Guide
Step 1
Thoroughly rinse the beef hooves in hot water, scraping off any traces of smoking with a sharp knife. Place in a large pot and cover with cold water. Set over medium heat, bring to a boil, and then reduce the heat to the minimum. Cook for 2 hours, constantly skimming off the foam and fat from the surface of the broth.
Step 2
Cut the carrots into large pieces and peel the onions. Add everything to the broth, season with half of the salt, and cook until the hooves are completely tender (2–3 hours).
Step 3
Strain the broth through a sieve. Sort through the hooves, separating the meat from the bones, and chop finely.
Step 4
Add the meat to the strained broth. Stir, season with salt, and bring to a boil.
Step 5
Add finely chopped garlic, season with pepper, mix well, and let the soup steep for a while. Serve the khash very hot.
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