How to Make Armenian Beef Soup “Khashlama”

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  • 8Servings
  • 30 mPrep Time
  • 3:0 hCook Time
  • 3:30 hReady In
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Khashlama is a national dish of Armenian cuisine, which consists of meat and a large number of various vegetables. Products undergo long-term heat treatment without the addition of vegetable or butter. That is, they literally languish in their own juice, so the beef soup turns out to be tender, juicy, tasty and low-calorie.

The main ingredient of the dish is beef. The best vegetables are tomatoes, peppers, eggplant and onions. Fresh herbs give the soup a special flavor.

  • Khashlama from beef and vegetables is prepared very simply: vegetables and meat are laid out in layers in a cauldron and languish over low heat for several hours. You can cook such a rich and fragrant khashlama for lunch or a dinner party.


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Step by step method

  • Step 1

    We take the necessary products. Wash and clean vegetables.

  • Step 2

    We wash the beef, dry it, cut into large pieces.

  • Step 3

    Sprinkle the top with salt and hot pepper.

  • Step 4

    Add the onion, chopped into large rings. Mix and marinate for half an hour.

  • Step 5

    We take a deep cauldron, put half of the tomatoes, cut into large slices, on the bottom.

  • Step 6

    Put half of the meat on the tomatoes. Top with half a bell pepper, cut into large rings.

  • Step 7

    Next, make a layer of eggplant cut into large slices.

  • Step 8

    Throw in the rest of the meat and onions.

  • Step 9

    Top alternately with the remaining sweet peppers, tomatoes and eggplant.

  • Step 10

    Pour a glass of water into the cauldron. We put on medium fire.

  • Step 11

    When the broth boils, reduce the gas and simmer under a closed lid over low heat for 3 hours. At the end of cooking, add salt and pepper if necessary.

  • Step 12

    We serve pieces of meat along with broth and vegetables in a deep plate as a first or second course. It does not require any side dishes or additions, only more fresh herbs.

Tips & variations

  • To make the meat cook faster and be soft, cut it not into large, but medium pieces.

  • You can not cut the meat, but stew a whole piece. In this case, the cooking time is increased by 2-3 times.

  • Ideally, for cooking khashlama, you need to take 75% meat and 25% vegetables.

  • To make the dish more juicy, you should choose fleshy vegetables.

  • All products must be laid out in layers.

  • Products are not pre-fried, so khashlama is considered a dietary dish.

  • Khashlama can be served hot or cold.

  • The multi cooker is great for this dish. Khashlama languishes in it for several hours, without requiring any participation from the cook.

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