Chikhirtma
Georgian soup - not complicated to make recipe and incredibly tasty soup. In Georgia, chikhirtma is thickened with cornmeal (I couldn't find any, so I used wheat flour) and sometimes only egg yolks are added to the soup, not whole eggs. The presence of lemon juice (or vinegar) in the recipe is necessary, it prevents the egg white from turning into unsightly white threads.
Chicken Meat
2-2.5 lbs (small chicken)
Onion
10.5 oz
Butter
7 tbsp
Flour
2 tbsp
Lemon
1/2 pc (juice)
Eggs
3-4 pcs
Salt
Black Pepper
ground
Cinnamon
Coriander
Cilantro
1 bunch
Dill
1/2 bunch
To prepare chikhirtma, cut the chicken into 4 parts, cover with 12 cups of water, add salt, and cook until done. Then remove the chicken, separate the meat from the bones. Strain the broth.
Finely chop the onion and sauté in butter until translucent. Add the onion to the boiling broth and cook for 5-7 minutes.
Pour two pints of broth into a separate bowl and let it cool slightly. Dissolve flour in the broth to create a liquid homogeneous mixture. Pour the mixture into the pot, stirring constantly, and bring to a boil.
Cut the chicken meat into small pieces and add to the broth. Season with salt and add spices to taste.
Beat the eggs and lemon juice until smooth. Add the eggs to the hot, but not boiling, broth, stirring constantly.
Add the herbs, heat briefly, and remove from heat.
Serve chikhirtma hot, if desired, add 1 tsp. lemon juice to each bowl.
© Наталья Лиханова
(4/5)
