Khash (خاش) — Azerbaijani Long-simmered Trotters Breakfast Soup

• 1600 gbeef trotters, cleaned and split (ask butcher to split lengthwise for better extraction)
• 3500 mlwater (plus extra hot water as needed during simmering)
• 150 gonion (1 medium, left whole)
• 24 clovegarlic cloves (for pounding or grating)
• 90 mlwhite vinegar (about 15 ml per bowl)
• 12 gfine salt (add at the end for a cleaner broth)
• 3 gground black pepper
• 6lavash (1 piece per person)
• 240 gradishes (optional but traditional alongside)
• 60 gfresh herbs (cilantro, dill, or parsley) (a mixed plate of greens)

Instructions

1. 1

   Rinse the trotters under cold running water for 2 minutes, rubbing the surface to remove any bone dust. Place them in a large bowl, cover with cold water, and soak for 30 minutes, changing the water once halfway through to pull out residual blood.

2. 2

   Transfer the trotters to a large stockpot and add 3500 ml water. Bring to a strong boil over high heat for 10 minutes, skimming off the gray foam as it rises so the broth stays clear.

3. 3

   Drain the pot carefully and rinse the trotters and the pot to remove scum stuck to the sides. Return the trotters to the clean pot, add 3500 ml fresh water, and bring back to a gentle boil.

4. 4

   Add the whole onion and reduce heat to the lowest steady simmer, partially covering the pot. Simmer for 7 hours, checking every 45–60 minutes and topping up with hot water to keep the trotters just submerged.

5. 5

   When the broth looks milky-golden and the meat and connective tissue are very tender, remove the onion and discard it. Carefully lift out the trotters, pull off the softened meat and skin, and chop into bite-size pieces, then return the meat to the pot.

6. 6

   Season the soup with 12 g salt and 3 g black pepper, then simmer 10 minutes to meld. Skim any excess surface fat if you prefer a lighter bowl, but leave some for authentic richness and aroma.

7. 7

   Make the garlic-vinegar mixture by pounding or finely grating 24 garlic cloves, then stirring in 90 ml vinegar until it becomes sharp and fragrant. Ladle the hot khash into bowls and let each diner add about 15 ml of the garlic-vinegar mixture per bowl for the classic bright finish.

8. 8

   Serve immediately while steaming hot with lavash for dipping and tearing into the broth. Add radishes and a plate of fresh herbs on the side to refresh the palate between spoonfuls.