This is an Armenian ritual food. It is a hot soup and is special in its own way, since it is simply impossible to eat it in a cold form.
The name Khash came from the word cook. As a ritual meal, it was served both massively and ritually and at friendly feasts. Khash is seasonal food. It is eaten from September to April (months in which the letter p is present).
In ancient times, Armenians in large groups, entire communities pilgrimage to the holy places. The road was long and, in order not to spend a lot of time and money on frequent feeding of a large mass of people, the idea of making a hearty meal appeared. So there was a hash. Sacrificing animals, legs and, often, offal were used for making hash.
Khash is a ritual meal of Barekendan (Maslenitsa). However, it was customary to serve it after long friendly feasts, the next morning and, as is custom, the day after the wedding.
Khash is eaten early in the morning. Along with the hash, radishes, crushed garlic, herbs, pickles and dried pita bread are served on the table. Pita bread is crushed into a hash until it completely absorbs liquid. Eat with a spoon or hands. Vodka is served exclusively for hash. A special place is occupied by toasts pronounced during a hash. The first toast is a good morning wish, then they raise glasses for all the participants in the feast, then they drink with special words for the cooked hash and the next toast for the occasion, which brought everyone together.