This is probably the richest soup ever. One of our friends once explained that
such hash, to one American. The American lived in Moscow for a couple of years and went on a business trip to the Caucasus. “You already know the jelly, right? So, you take the jellied meat, heat it, put the garlic in there, next to it on the table is a misted decanter with cold, very cold vodka, do you understand? " This, of course, is a dubious explanation, but one thing is certain: if you put the khash in the refrigerator, it will make a wonderful jellied meat. But do we cook it for this?
This is probably the richest soup ever. One of our friends once explained that
such hash, to one American. The American lived in Moscow for a couple of years and went on a business trip to the Caucasus. “You already know the jelly, right? So, you take the jellied meat, heat it, put the garlic in there, next to it on the table is a misted decanter with cold, very cold vodka, do you understand? " This, of course, is a dubious explanation, but one thing is certain: if you put the khash in the refrigerator, it will make a wonderful jellied meat. But do we cook it for this?
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