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Khashi
Georgian Hangover Soup
Khashi is a traditional Georgian soup renowned for its restorative properties, particularly as a hangover cure. Made from beef (or sometimes lamb) head, feet, and tripe, it's simmered for hours until the meat is incredibly tender and the broth is rich and gelatinous. It's typically seasoned generously with garlic and salt, and served piping hot with lavash bread and chacha (a Georgian spirit).
ð§ ææ
- 1 kg Beef or lamb feet(cleaned)
- 1 kg Beef or lamb tripe(cleaned)
- 0.5 kg Beef or lamb head(cleaned and cut into pieces)
- 3 liters Water(or as needed)
- 1 head Garlic(mashed)
- to taste Salt
- for garnish Fresh coriander
- for serving Lavash bread
- for serving Chacha
ðšâð³ äœãæ¹
- 1
Thoroughly clean the beef or lamb feet, tripe, and head. If using a head, ensure it's cut into manageable pieces. Some recipes suggest soaking the tripe in lime beforehand to soften the membrane.
ð¡ ããã®ã³ã: Proper cleaning is crucial for a good khashi. - 2
Place the cleaned meat parts in a large pot and cover with cold water. Bring to a boil, then immediately skim off any foam or scum that rises to the surface. This step is important for a clear broth.
- 3
Discard the initial water. Add fresh water to cover the meat generously, and bring to a gentle simmer over low heat. Cover the pot partially and let it cook for at least 6-8 hours, or until the meat is falling off the bones and the broth is thick and gelatinous. Skim off any excess fat or foam periodically.
ð¡ ããã®ã³ã: A very low simmer is key to tenderizing the meat and developing the broth. - 4
In the last hour of cooking, stir in the mashed garlic and salt to taste. Some variations may include adding a piece of old bread wrapped in gauze to the broth during the final stages of cooking.
- 5
Serve khashi hot in deep bowls. Garnish with fresh coriander. It is traditionally eaten in the morning, often after a night of drinking, accompanied by lavash bread and chacha.
ð¡ ããã®ã³ã: Khashi is meant to be a communal meal; it's traditionally eaten with others.
ð¡ ããã®ã³ã
- âThe long simmering time is essential for breaking down the collagen in the meat, which gives khashi its signature rich texture.
- âWhile beef is common, lamb can also be used for a different flavor profile.
- âKhashi is often considered a delicacy and is best enjoyed in dedicated khashi restaurants in Georgia, though it can be made at home.
- âThe gelatin content is believed to have medicinal properties, aiding recovery from illness or injury.
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- Some recipes include beef ears, tongues, or brains for added richness.
- A splash of milk can be added to the broth for a creamier consistency.
- In some regions, a small amount of rice might be added to the broth.