Beef leg (foot)

Aspic without gelatin is aspic that is cooked using a bone. In this recipe, we cooked a beef leg and an oxtail, which gave us an excellent broth and tasty, soft meat. We highly recommend adding a celery stalk when cooking - it goes very well with beef.

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

Khash is a traditional Azerbaijani dish symbolizing hospitality and feasting. Its history dates back centuries when khash was considered a nourishing and strengthening meal for cold days. Made from beef legs, it has a rich, deep flavor with meaty and garlicky notes. The broth is thick and aromatic with tender pieces of meat. Khash is served very hot with fresh lavash, herbs, and pickled vegetables, adding a special zest to it. This dish is often prepared for morning gatherings as an excellent remedy after long celebrations. In Azerbaijan, khash is not just food but a ritual that brings people together at one table, filling conversations with warmth and the taste of traditions.

Village aspic is a traditional Russian dish that embodies hospitality and family warmth. Its history is rooted in rural life, where every housewife knew the secret of the perfect aspic. Made from beef shank and pork hock, it has a rich meaty flavor with a hint of garlic and spices. Long cooking gives the broth thickness and richness, while added gelatin ensures a firm yet tender texture. This dish is traditionally served chilled with mustard, horseradish, or fresh bread; it is perfect as an appetizer on festive tables or as a nutritious snack. Its rich taste and intense aroma make village aspic a favorite among connoisseurs of Russian cuisine.

Holodets is a traditional Russian dish dating back to ancient times when every housewife aimed to use all parts of the meat. Beef jelly is made from a rich broth that simmers for a long time on the fire, absorbing the aromas of spices and vegetables. After cooling, it turns into a tender, transparent jelly with appetizing pieces of meat submerged in it. The taste of holodets is rich and slightly spicy due to garlic and spices, with a pleasant gelatinous texture. The dish pairs perfectly with horseradish or mustard and is served with greens and vegetables on festive days. This jelly is not only tasty but also healthy as it contains natural collagen that strengthens joints and skin. Its simplicity in preparation and magnificent taste make it an indispensable element of any feast.

Khash is an ancient dish of Armenian cuisine, traditionally served in cold months among friends and family. Its history goes back centuries when the poor used simple and nutritious ingredients to create a hearty and warming meal. Khash is a fragrant meat broth made from beef legs and tripe, simmered for a long time until tender. The flavor is rich with a slight gelatinous texture that fills the body with warmth and strength. Spicy garlic added at the end gives khash its zest and enhances its healing properties. Traditionally, khash is eaten with greens and lavash, accompanied by a shot of strong drink, creating a unique atmosphere of friendly gatherings. It is not just soup — it is a symbol of unity and comfort.

Beef soup with rice noodles from Southeast Asia is a harmony of rich aromatic broth and tender meat simmered in a blend of spices. This soup draws inspiration from traditional Asian recipes, combining delicious notes of anise, cinnamon, and ginger to create a deep and rich flavor. The light rice noodles perfectly complement the dish's texture by absorbing the spicy broth while maintaining its tenderness. The soup is served hot, garnished with fresh green onions that add freshness. It is not just food but a true immersion into the world of Eastern cuisine where every ingredient plays an important role. The dish is perfect for a cozy family dinner, warming with its rich aroma and taste.

Braised chicory is a refined dish where the simplicity of ingredients meets depth of flavor. Chicory, known for its slight bitterness, becomes soft and rich through a special cooking technique. Double boiling removes sharpness, while a creamy flour sauce with meat broth adds richness and velvety texture. A light hint of nutmeg gives the dish elegance. This dish is perfect as a side to meat or as a light dinner on its own. Inspired by European culinary traditions, it reflects the pursuit of balance in taste and texture, where every detail plays its part. When served, braised chicory is drizzled with a delicate sauce that envelops each leaf in richness of aroma and flavor.

The main Georgian soup, the ideal remedy for a hangover. You can smell someone who has eaten khashi in the morning a mile away - they reek of garlic.