Armenian traditional, kash

Khash is a thin hot soup, one of the ancient Armenian dishes. The name "Kash" comes from the Armenian word "khashel", from which the names of other dishes (khashlama, khashu, khashil) also come. In Armenian literature, the broth has been mentioned under the name "khashou" or "khashoy" since the 11th century, for the first time by Grigor Magistros in the work "German Consolation".
Preparing kasha is a whole ritual, when men gather in the evening and cook the dish all night over low heat.
Beef legs are mainly used in preparing khasha. The dish is traditionally eaten early in the morning, before or instead of breakfast, as well as in the cold season: autumn, winter and early spring. Lovers of meat dishes in Armenia eagerly await the months with the letter "r" in the name - from September to April.