Hashi
Asia — Georgia
Georgia's principal collagen and head-meat soup tradition. Head tissues, tendons, tripe, and marrow bones simmered overnight into a rich gelatinous broth. A winter breakfast tradition comparable to Armenia's khash.
Cuts in this tradition
Cultural context
Part of the Eurasian head-soup corridor alongside Armenia's khash, Azerbaijan's kəllə-paça, and Iran's kaleh pacheh. Georgia's version is less formally ritualized than Armenian khash but occupies a similar cultural role as a winter restorative morning dish. Served with garlic, vinegar, and bread.
Preparation
Head, feet, tendons, tripe, and marrow bones simmered overnight until broth becomes deeply gelatinous. Meat picked from skull. Served in broth with garlic, vinegar, and fresh herbs. Accompanied by bread.