National Dish Georgia: Khash (Recipe)
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Discover Khash, the deeply restorative bone broth that Georgians gather around on the coldest mornings of the year. Beef bones are simmered for hours until the liquid turns rich, silky and quietly powerful, then the bowl arrives at the table with crushed garlic, fresh herbs and warm bread. It is less a recipe than a ritual — slow, sociable and unmistakably Georgian.
About Khash
Khash is a traditional Georgian dish that comes into its own during the cold months. It is a hearty, aromatic soup made by simmering beef bones for many hours until they release a rich, nourishing broth. The bones are heated long and gently, giving up their marrow and body to the liquid. The dish is usually served with fresh bread, garlic and a selection of herbs, which turns it into a convivial occasion where family and friends come together around one table.
Ingredients (serves 1–2)
- 500 g beef bones
- 1 onion
- 2–3 cloves of garlic
- 1–2 litres water
- Salt to taste
- Parsley or coriander, to garnish
- Fresh bread
Shopping for the ingredients
The ingredients for khash are available in most well-stocked supermarkets or specialist delicatessens. When buying the beef bones, make sure they are fresh and ideally come from organic production. Onions and garlic should feel firm and undamaged to guarantee the best flavour. If you are buying fresh herbs, choose good-quality bunches, as they make a noticeable difference to the aroma of the finished dish.
Preparing the dish
Preparing khash is straightforward, but it does ask for a little time and patience. Begin by cleaning the beef bones thoroughly and cutting the onion into rough pieces. Then put the bones and onions into a large pot and cover them with water to start the broth. Leave the mixture to simmer over low heat for several hours so the flavours have time to develop fully — much like the unhurried approach behind a bowl of Kharcho.
Step-by-step instructions
- Rinse the beef bones thoroughly under cold running water.
- Roughly chop the onion and put it into a large pot together with the bones.
- Top up with 1–2 litres of water and bring to the boil.
- Reduce the heat and let the broth simmer gently for at least 5–6 hours.
- Skim the foam from the surface from time to time.
- Once cooked, strain the broth and remove the bones.
- Season the broth with salt to taste and serve with fresh garlic and herbs.
Gluten-free / lactose-free version
Khash is naturally gluten-free and lactose-free, since it consists mainly of meat and bones. Simply leave out the classic bread that is usually served alongside and choose a gluten-free alternative instead. If you follow a lactose-free diet, you can use all the other ingredients without concern. Do take care with cutlery and cooking utensils that have previously been in contact with dairy products, so as to avoid cross-contamination.
Tips for vegans and vegetarians
Khash is a dish built almost entirely on animal products, so it is by no means vegan or vegetarian. For those following a plant-based diet, a few adjustments can produce a comparable experience. You might use a vegetable stock as the base and add carrots, celery and mushrooms to build depth and savour. The characteristic khash character survives the switch, albeit in an altered form — and a naturally meat-free classic such as Pkhali makes a fine companion.
More tips and tricks
For the best possible flavour it is worth letting the broth rest overnight, as this intensifies the aromas considerably. A sharp side of garlic in vinegar is a much-loved partner to khash and rounds the dish off perfectly. You can also experiment with different herbs to add your own signature. The ideal serving temperature is piping hot, which is when the aromas show themselves at their best.
Adapting the recipe to your taste
Khash is easy to adjust to personal preference. Some people prefer a thicker broth, while others like it light and clear. You can vary the amount of garlic or the choice of herbs to shape the dish exactly as you want it. If you like, season the broth with chilli or pepper to give it a sharper edge — the same trick that lifts a plate of Ostri.
Ingredient substitutions
If you have no beef bones to hand, or you prefer a different kind of meat, lamb bones will give you a slightly different flavour direction. For a plant-based version, a combination of fresh vegetables and pulses also yields a nourishing broth. If fresh herbs are unavailable, dried herbs can be used in smaller quantities. They cannot fully replace the aroma of fresh ones, but they will do at a pinch.
Drink pairing ideas
Khash goes best with mild drinks such as water or unsweetened tea, which do not mask the savoury character of the dish. A light red wine can also work well, and Georgian wine is especially prized here. For something more distinctive, try a traditional Georgian qvevri wine, matured in buried clay vessels. Its unique note harmonises beautifully with the robust flavours of khash.
Serving and presentation ideas
The presentation of khash benefits from attractive bowls and plates. Serve the dish in rustic pots or deep bowls to reinforce the traditional feel. Garnish the soup with fresh parsley or coriander, which not only looks good but also lifts the flavour. A nicely laid table with bread and fresh garlic in separate dishes completes the experience — cornbread such as Mchadi is a classic choice.
A bit of history
Khash is a dish with a long history reaching back to ancient times in Georgia. It is traditionally served as breakfast and regarded as a nourishing meal that brings warmth in cold weather. In Georgia khash is often prepared for social gatherings, which makes it a dish of togetherness. It is not unusual for stories and everyday customs to be shared over a bowl, and that is what turns the meal into an important cultural moment within Georgian cuisine.
More recipe ideas
Summary: Khash
Khash is a hearty Georgian dish made from beef bones and the aromas that emerge over hours of slow cooking. It showcases not only the variety of Georgian cooking but also the importance of community and hospitality. Served with fresh bread and garlic, this delicious broth is perfect for sociable gatherings and a treat for the senses. If you are looking for a genuinely distinctive culinary experience, khash is the answer.
