2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
According to the Russian cookbook author, Pokhlebkin is one of the oldest Armenian dishes Hash. The name khash is so ancient that it has different meanings. The most popular today is the traditional soup, used in ancient times first as a medicine and later as food for poor people.
In fact, the dish is so delicious that it has found its place in Azerbaijani, Ossetian, Georgian and Turkish cuisine. It was first mentioned in the 11th century, and the modern form of the dish has been known since the 17th century.
Now this food represents beef leg soupwhich is eaten in the morning for breakfast. The soup is consumed hot and seasoned with garlic. Like most Armenian dishes, it is prepared slowly, but it is extremely tasty.
It is said that Hash is food for the poor and this is logical given the ingredients from which it is prepared. The fact is that when cutting the meat in slaughterhouses, the entrails and legs of the animal were given to the poor who cooked soup from it. Today, however, everyone wants to taste the amazing dish.
In the Armenian capital, special T-shirts are even sold, which are worn when consuming the soup, which turns eating into a real ritual.
Armenians do not invite everyone to share with them the pleasure of eating hash. This is done only with people who take for granted. Everyone who consumes hash then smells strongly of garlic, just as we smell in our homeland after eating our favorite tripe soup. That is why a table on which the patch is served is not shared with strangers.
Not only in ancient times but also today they are recognized the healing properties of hash with a cold. Armenian doctors prescribe this food as an official medicine.
The preparation of this legendary soup is not difficult, but it takes a long time. In Armenia, this is a task mainly for men. Choose legs that are bigger, fleshier and fatter to make the soup thicker and richer.
The boned meat is cut into pieces and placed in a deep bowl with cold water. It is changed every 2 hours for 24 hours. The well-soured pieces are boiled for about 4-5 hours after the foam formed by blood and impurities on the meat has been removed. It is boiled without the addition of salt, but together with the cartilage bones from which the bone marrow is extracted to obtain a thick broth with a rich taste.
Hash soup eat warm, with salt and garlic added immediately before consumption. It can also be seasoned with thinly sliced turnips and lavash.
It is interesting that Armenians eat soup without spoons, with their fingers and contrary to the label, and therefore it is not served at festive tables. However, if an outsider is honored with an invitation, it means that he is accepted on an equal footing with the relatives of the host.
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