Ingredients with Measurements:
- 2 lbs of beef or lamb bones
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of paprika
- 1 tsp of turmeric
- 1 tsp of dried mint
- 1 cup of frozen peas
- 2 medium-sized carrots, peeled and chopped
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Strainer
Step-by-step instructions:
1. In a large pot, add the beef or lamb bones, chopped onion, minced garlic, salt, black pepper, cumin, coriander, paprika, turmeric, and dried mint.
2. Add enough water to cover the bones and bring to a boil.
3. Reduce the heat to low and let simmer for 6-8 hours, skimming off any foam that rises to the surface.
4. Once the broth is ready, strain it through a fine-mesh strainer and discard the bones and vegetables.
5. Return the broth to the pot and add the chopped carrots and frozen peas.
6. Bring the soup to a boil and then reduce the heat to low and let simmer for 10-15 minutes, or until the vegetables are tender.
7. Serve hot with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours for the broth, 10-15 minutes for the soup
5. Temperature:
Simmer on low heat for the broth and soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 200
Fat: 5g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- You can use chicken bones instead of beef or lamb bones.
- You can use fresh peas instead of frozen peas.
- You can use any other vegetables you like, such as potatoes or green beans.
Variations:
- You can add cooked rice or noodles to the soup for a heartier meal.
- You can add chopped fresh herbs, such as parsley or cilantro, for extra flavor.
Tips and tricks:
- Skim off any foam that rises to the surface of the broth to keep it clear.
- Add more or less spices to suit your taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with lemon wedges on the side.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the broth is too salty, dilute it with more water.
Food safety advice:
Make sure to cook the broth for at least 6 hours to ensure that it is safe to eat.
Food history:
Khash is a traditional Armenian soup that is typically made with beef or lamb bones and served with garlic and bread.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of mint.
Serving suggestions:
Serve this soup as a comforting meal on a cold day.
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