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In the Caucasus, khash is called "liquid aspic" because the broth is cooked for a long time on beef or pork legs and becomes jelly-like. Cooking this soup takes a lot of time, but the result will definitely please. Khash from pork legs is a hearty and flavorful dish. Serve this soup with chopped greens, lavash and garlic. You can cook khash with or without vegetables, and also add any greens to your taste.

Step 1

Prepare the pork legs for cooking. Cut the pre-seared and cleaned pork legs into small pieces. Place them in a deep bowl, cover with cold water and leave for 3-4 hours. Then put the legs in a saucepan, cover with clean water until they are completely covered. Cut the peeled carrots into two parts and add to the meat. Add the onion to the saucepan without peeling it. Add salt, pepper and bay leaf.

Step 2

Start cooking the khash. Place the pot on a preheated burner, bring to a boil and skim off the foam with a slotted spoon. Reduce the heat and cook the soup for 5-6 hours. After this time, remove the pork from the pot and cool the meat, and wash the pot. Separate the meat from the bone and cut it into small pieces. Strain the broth through a sieve.

Step 3

Finely chop the garlic and pour it into the bottom of a clean saucepan. Pour the broth into it and put the meat in. Serve the khash.