Khash: How To Make Armenian Khash

Khash, or “The Armenian Winter Broth,” is one of Armenia’s most famous national dishes. You should definitely try Armenian khash if you want to eat a rare, tasty, and satisfying breakfast soup. This particular soup has not only a fascinating preparation practice but also a specific way that it is enjoyed.

The word khash derives from the Armenian verb khashél, meaning “boiling.” The dish has been made by Armenians for centuries. In their works, several Armenian medieval writers, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), Yesayi Nchetsi (13th century), mentioned khash.

Khash is a dish that is now popular in many other countries, including Georgia, Azerbaijan, Bulgaria, and Turkey. But it is only in Armenia that you can find special ways of consuming khash.

Armenian Khash Recipe

  • Author: Romae Chanice Marquez
  • Recipe Category: Soup
  • Cuisine: Armenian

The whole preparation and cooking time is 10 hours. This recipe is suitable for at least four servings. 

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Armenian Khash Ingredients

  • 2 large onions, diced
  • 2 large-sized garlic cloves, diced
  • Salt to taste 1 pinch
  • 2 dry chives leaves
  • 1 cup water
  • Cow foot, cut and washed
  • 5 chili peppers

Armenian Khash Instructions

Step 1: Clean the cut meat and place them in a deep bowl.

Step 2: Pour cold water in the bowl let the meat soak overnight, or soften for at least 8 hours.

Step 3: Wash thoroughly, and then place the onions, pepper, water, and garlic in a bowl, then cook until the meat is tender and can be easily removed from the bones.

Step 4: Add salt to taste and serve warm with chives sprinkled over the soup.

Armenian Khash Additional Information

  • Armenian chiefs know the ways of khash. They say good khash should be viscous in color, pure, almost like milk. This is kind of the dream that every khash creator wants to achieve.
  • Khash is one of three special Armenian dishes, the two other are Spas and Harissa. Notably, when making these dishes, salt is almost never used.
  • It will take 10 hours to fully prepare this dish.
  • This recipe will make enough to feed four people.
  • Per 100g serving, this recipe has 135 calories, 7.03g of fat, 5g of carbohydrates. 

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About Armenian Khash

It is understood in Armenia that khash should be eaten with alcohol, usually vodka or “tti oghi” (mulberry vodka), which helps digest this heavy food. You probably won’t find a family that serves alcoholless khash. It is inherently unreasonable.

Most Armenian cooking specialists say eating khash requires certain sophisticated skills. You’ll have to add salt and garlic to your taste first. The feet (the meat of the feet) should be separated from the soup plate and put on another plate after that. To keep it warm, the meat is then covered with soft lavas. Dried lavash is crumbled into the soup until it becomes like a sponge to everything.


Khash is very safe and useful, as it is filled with vitamins. Armenians claim that khash is extremely good for bones. There are several vitamins and minerals which can be found in Armenian khash. These are Vitamin A, Vitamin C, Iron, and Calcium.

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Featured Image: Khash_Shutterstock.jpg / Image 1, AppFeatured_Khash3.png / Image 2