How to Make Khashi: A Step-by-Step Guide to Georgia’s Famous Garlic Soup

Khashi: The Legendary Caucasus "Cure" for a Long Night

Legend has it that Khashi was born from necessity and resilience. During ancient times, when the wealthy would claim the prime cuts of meat, the workers were left with the "odds and ends"—the hooves and tripe. They would wash these leftovers meticulously and let them simmer over a low fire all night long. By dawn, they had a nutrient-dense, potent broth that provided enough strength to endure a full day of labor.

Today, Khashi has transcended its humble beginnings to become a cult classic across the Caucasus and Asia. In Georgia, it is revered as the ultimate "Hangover Cure," traditionally enjoyed in the early hours of the morning with good friends, plenty of garlic, and a shot of chacha.

Ingredients

• The Base: Beef hooves (trotters) and beef tripe (stomach).

• Aromatics: Whole onion and a large carrot (optional, for depth of flavor).

• The Finish: Fresh milk, salt.

• The "Secret Weapon": Plenty of fresh garlic (crushed), fresh cilantro, and red chili flakes.

Preparation Method

1. The Preparation: Meticulously clean the beef feet and tripe. Cut them into serving portions and soak in cold water for at least one hour. Rinse thoroughly once more.

2. The First Boil: Place the meat in a large pot, cover with water, and bring to a boil. Skim off the foam, then discard the water entirely. Refill with fresh water and bring back to a boil.

3. The Slow Simmer: After one hour of boiling, add the whole carrot and onion to the pot to refine the aroma. Lower the heat to the absolute minimum. Let it simmer gently for 4 to 5 hours (or overnight) until the meat is tender and falling off the bone.

4. The Final Touch: Once the broth is rich and concentrated, stir in the milk and salt to taste.

5. The Service: Khashi is a DIY experience. Serve the broth piping hot. The crushed garlic should be mixed with a little water and served in a separate bowl. Offer chopped cilantro and red chili flakes on the side so each guest can customize their own "recovery potion."

Chef’s Tip: Some prefer to boil the tripe and the feet in separate pots. Since tripe has a very distinct, pungent aroma, boiling it separately allows you to use the cleaner broth from the feet while still enjoying the tender tripe in your bowl.