Georgian chicken chikhirtma is a recipe for a hearty soup, often used for banquets. Despite the complex name, it is a simple broth based on meat and eggs. To add thickness, use flour.
basic information
Georgian soup chikhirtma - absolutely unusual recipe. From regular soup it is distinguished by the complete absence of vegetables. Onions and spices are used for frying. Greens, flour and vinegar.
It takes about an hour to prepare all the ingredients. The cooking itself takes about 40 minutes. Total time: 90 minutes. The recipe is quite simple, even an inexperienced housewife can handle it.
Also good for homemade food, and as the main dish on the holiday table.
Tip: “Doesn’t keep well in the refrigerator, best served hot.”
What is needed for the chikhirtma recipe for 4 servings
- 700 g chicken meat on the bone.
- 3 onions.
- 2 tbsp natural wine vinegar (replace with regular one) lemon juice).
- 2 chicken eggs.
- 2 tbsp flour, corn or regular wheat.
- 3-4 pieces of fresh cilantro.
- A third of a teaspoon of loose saffron (replaced with turmeric).
- 20 g butter.
- Salt.
- 2 black peppercorns.
- 1 Bay leaf.
- One and a half liters of regular liquid.
How to prepare chikhirtma?
The bird must be washed carefully under running water. There is no need to soak only if there is no doubt about the quality of the purchased product. Cut a large carcass, preferably following the lines of the tendons. Place it in a 2-liter saucepan and add 1.5 liters of water so that it completely covers the meat, as in the photo.
Also add bay leaf, whole, peeled, to the mixture. onion. In order for the meat to have bright taste, use a few black peppercorns. They should be added to taste.
Advice: “To make Georgian chicken soup, you should be responsible when choosing meat. It is better to choose the part on the bone. Preference is given fatty varieties. It’s good to use domestic, well-fed poultry to make the soup rich and very tasty.”
To cook, cook until water begins to boil. After this, the recipe requires skimming off the foam on top and putting the dish back on the fire. After this, you need to salt the water and leave the chicken for about an hour until it is ready.
After this, to prepare the soup according to the recipe, you need to fry it. Throw finely diced onion into the frying pan. It is better to fry it on a regular butter as in the photo.
When it appears golden crust, add a little flour, mix. Take a few tablespoons of the poultry stock (when it's almost done) and pour it into the mixture. Fry until done.
The result should be a not too liquid, creamy mixture, similar to an egg solution. It needs to be placed in a separate pre-prepared plate and continue to cook according to the recipe.
Ready meat should be carefully separated from the bones and cut, if necessary, as in the photo. The broth should be strained to remove the bay leaves and pepper from the liquid.
It is necessary to pour approximately 150 ml of broth for further purposes. The remainder must be put back on the stove. Turn on slow fire and add a little saffron, turmeric or other seasonings to taste. Cook like this for 2-3 minutes.
After this, according to the recipe, pour several tablespoons of wine vinegar into the soup. Put the mixture back on the heat and leave it like that for at least 10 minutes. After this it will be almost ready.
The recipe for soup from Georgia implies that you need to add finely chopped and boiled chicken. The resulting mixture should be sprinkled with finely chopped cilantro or other herbs of your choice.
The pre-prepared and poured broth must be cooled slightly. Drive a few in there raw eggs and stir thoroughly. Put on fire, but do not bring to a boil. At the first appearance of bubbles on the surface, immediately remove and cool slightly. After pouring into ready soup on prescription.
You can cook soup not only from chicken meat, but also from pork. As a result, the soup will be fattier and richer. But in this case, the main thing is not to overdo it.
If necessary, during the cooking process the meat is replaced with fillet. However, bone-in parts are more suitable for the recipe, as they allow you to achieve the desired consistency of the dish.
To make the dish more piquant, as if from Georgia, add:
- Black ground pepper.
- Citric acid.
- Citruses.
Tip: “If the eggs in a separate broth are constantly curdling, add a couple of tablespoons of wine vinegar to them.”
Add a couple of chopped garlic cloves - finished product it won't hurt. But the main thing is not to overdo it, because original dish should not be too spicy.
To serve, use regular unsalted croutons from white bread. They need to be dried a little, chopped, and then poured into the broth. This will make it both tastier and more satisfying.
Regular or dry pita bread works well. There is no need to add anything to it - salt or some spices will kill the taste of the broth. It is better to use fresh additives. Regular bread will also work.
To give the soup unusual taste and summer freshness, decorate it with a small mint leaf. Parsley also works well as a green if people don't like the taste of cilantro.
Chikhirtma - very tasty thick soup, which is cooked in chicken or lamb broth, a dish Georgian cuisine. This soup is interesting because, apart from onions, it contains no vegetable grounds at all; the broth is thickened with flour and a sour egg mixture. And the characteristic taste is given by herbs and spicy seasonings. Preparing chikhirtma is easy and simple; if desired, anyone can prepare this wonderful and unusual soup.
Ingredients: (for 4 servings)
- 500-600 g of any chicken meat with bones
- 3 medium onions (100 g each)
- 1 carrot
- 2 large eggs or 3 small
- 2 tbsp. l. wine vinegar or lemon juice
- 2 tbsp. l. flour
- 25-30 g green cilantro
- 1/3 tsp. ground coriander
- 1/3 tsp. saffron or turmeric
- salt pepper
- butter or vegetable oil
- 1.5 liters of water
How to prepare Chikhirtma:
I must say that I prepare chikhirtma, slightly deviating from original recipe. For example, I cook delicious broth chicken with onions and carrots, as for regular chicken soup. Instead of expensive saffron, I use turmeric; in addition, I add spices that are not in the recipe, but I love them - curry, suneli hops and garlic. And the soup tastes mmmm... very tasty!
So let's get started. Pour 1.5 liters of water into the chicken (along with fat), bring to a boil and carefully skim off the foam. Then add a whole peeled onion, peeled carrots, salt (1 teaspoon of salt with a small slide) and cook over low heat until tender. You can also add a few peppercorns to the broth for taste.
While the broth is cooking, fry the onion. Cut the remaining two onions (about 200 g) small cubes and roll them in 1 tbsp right on the board. l. flour with a small slide.
Melt 50-70 g of butter in a frying pan (can be replaced with 3-4 tablespoons of vegetable oil). Fry the onion and flour until lightly golden, stirring frequently to ensure the onion browns evenly.
Scatter a second heaping spoonful of flour over the onion.
Stir until the flour is completely combined with the onion. Then add two ladles of broth from the pan and let it simmer for two minutes over low heat.
By this time the chicken is already cooked. Remove it from the pan and let it cool slightly. We throw the onion and carrots out of the broth; they have already done their good deed.)))
Pour in half a glass of chicken broth and also set aside to cool.
Add saffron or turmeric and coriander to the chicken broth. Additionally, I add a pinch of curry and seasoning based on suneli hops. Let the broth simmer for three minutes over low heat.
Add the onion from the pan and let it boil for another three minutes.
After this, briefly remove the pan from the heat.
While the broth is cooking with spices and onions, disassemble the cooled chicken into small pieces.
Then beat the eggs with a whisk or fork, add 6% wine vinegar or lemon juice and half a glass of the broth that we left. Mix well until smooth.
Vinegar or lemon juice is added to prevent the eggs from curdling into flakes when pouring them into the soup.
Pour the egg mixture into the broth in a thin stream, stirring vigorously all the time. Add chicken meat, finely chopped cilantro and chopped garlic clove. If you don't like cilantro, replace it with dill or parsley and a pinch of dried mint.
Place the pan on the stove again and bring to a boil over low heat, but do not let it boil. As soon as the soup begins to boil, immediately remove it from the heat.
Chicken chikhirtma is ready. Serve it with fresh pita bread. It is very tasty to add aromatic freshly ground black pepper to the plate.
Bon appetit!
Today I decided to plunge into Caucasian cuisine and prepare an interesting lunch. Georgian chicken chikhirtma - this is the dish I chose. This soup amazed me with its ease of preparation, combination of ingredients and its unusualness, because it is prepared with virtually no vegetables.
Chikhirtma is thick, hearty soup, which consists of chicken, a mixture of eggs with lemon juice, large quantity onions, herbs and thickened with flour. I can say that this dish is similar to ours green borscht, since it has sourness, eggs and herbs are added.
It turns out that this soup does not contain potatoes, which we are so accustomed to seeing in our everyday soups, but this is the highlight of this dish. To make it satisfying, it is thickened with flour. Wheat or corn flour is used, the latter gives the yushka a golden color. Don't skimp on meat and eggs, these are the main ingredients. They mostly use chicken, you can take all its parts, the main thing is to make a broth. Herbs and spices add flavor. With fresh herbs, be sure to add cilantro, without it you won’t be able to cook the real thing. Georgian dish, because it is what gives it an incredible aroma and taste. Spices are another component of Caucasian cuisine, because they add piquancy and spiciness. The main spices that are added are: turmeric, coriander, basil, ground red pepper, saffron, bay leaf.
Georgian chicken chikhirtma recipe with step-by-step photos
Ingredients
- Chicken – 500 g.
- Eggs – 4 pcs.
- Onion – 1 pc.
- Flour – 3 tbsp
- Lemon – 1\4
- Cilantro – 1 bunch
- Salt - to taste
- Coriander, turmeric - to taste
How to cook chicken chikhirtma
First you need to prepare chicken broth. Cook the drumsticks over low heat for about 50 minutes, if you have domestic chicken this procedure will take much longer, approximately 2 hours. Then, take out the boiled meat, put it in a bowl and let it cool.
Meanwhile, chop the onion into small pieces, fry until golden. If you are an onion lover, use more of them.
Add flour and a little broth to the fried onions. The flour will begin to bubble, stir it to prevent it from burning. 
When it thickens completely and starts to come together, the flour mixture is ready.
Add flour dressing to the soup.
Clean the meat from the bone and add it to the pan.
Beat the eggs into a bowl, add lemon juice, salt and beat with a fork until smooth. Pour them in a thin stream and stir so that they dissolve in the soup and do not turn into flakes. It is advisable to pour the eggs when the soup is not boiling.
At the end of cooking, add spices: coriander, turmeric, salt and finely chopped cilantro. Cook for 10 minutes and remove from heat.
Before serving, season chikhirtma with fresh herbs and serve. Bon appetit!
Adviсe:
- Be sure to prepare the broth, you can cook it on their bones or add ready-made frozen cubes.
- Spices are added: coriander, mint, bay leaf, saffron, basil.
- The soup must contain acid; lemon juice is usually used, but if you don’t have it on hand, you can add vinegar, pomegranate juice.
- The eggs should not curdle, so acid is poured into them.
Description
Georgian Chikhirma soup- a thick first course, which is traditionally cooked on a rich chicken broth(sometimes chicken is replaced with lamb) without vegetables. Main feature of this soup is special way its thickening, based on use corn flour And chicken eggs. Thanks to this technology, Georgian-style chakhirtma without pureeing turns out thick and at the same time homogeneous.
You can prepare traditional chicken chikhirtma at home using our recipe with photos. We advise you to pay attention to some ingredients. So, flour for Georgian chikhirtma should be corn, but if you can’t buy it, you can use wheat. We recommend using just the yolks instead of whole eggs for a smoother soup, but you can try both and see which one you like best. And be sure to add acid, because otherwise the eggs or yolks will not be distributed evenly, but will float on the plate as unaesthetic gray flakes.
If everything is clear, let's start cooking!
Ingredients
-
(700-800 g) -
(4-5 pcs.) -
(2 tbsp.) -
(1 PC.) -
(1.5 tbsp.) -
(25 g) -
(20 g) -
(pinch dried) -
(1/2 clove) -
(taste) -
(taste)
Cooking steps
Wash half the chicken, put it in a saucepan, add 1.2-1.5 liters of water and put it on the fire. Remove the foam that forms during cooking with a slotted spoon. Finally, add salt to the broth to taste. Remove the finished chicken from the pan and then work only with the broth.
Finely chop the onion and fry in butter. Then add flour and, stirring constantly, pour in ½ tbsp. broth.
Pour the resulting sauce into a saucepan with broth, stirring everything with a whisk so that no lumps form.
In a separate container, combine the egg yolks with lemon juice or white wine vinegar and whisk thoroughly for 2 minutes.
Bring the broth to a boil, and then add chopped herbs, chopped garlic, ground red pepper and yolks mixed with acid. To prevent the latter from curdling, when introducing them, work intensively with a whisk, and then immediately remove the broth from the heat.
Now let the soup brew a little.
Georgian chikhirtma served in portions. First, finely chopped chicken is placed on a plate. Then the yushka is added. The soup is decorated with chopped cilantro (can be replaced with the more familiar dill or parsley). And be sure to add dried or fresh mint: without it, chikhirtma loses its unique aroma. There is no need to add sour cream, as it will drown out the natural taste of the soup. If desired, you can serve white bread or croutons with the chicken chikhirtma.
Bon appetit!
And here’s something else that interested me: what kind of first courses do we, horsemen, really have? Otherwise, all the main dishes and snacks, although tasty, varied and with vitamins. You have to eat some soup sometimes!
And I remembered the Georgian national soup chikhirtma - inspired by the argument between the characters of our great writer Ilya Chavchavadze Luarsaba and Darejan, which is tastier - bozbash or chikhirtma? This soup is extremely easy to prepare.
Ingredients:
(for 6 - 8 servings):
- chicken – 1kg
- water - 6-8 cups
- onion - 2 small onions
- cilantro - 1 bunch
- wheat flour - 2 tbsp. spoons
- egg yolks - 3 pcs.
- white wine vinegar - 2 tbsp. spoons
- ground Imeretian saffron - 1 tbsp. spoon
- salt, ground black pepper, lemon juice - to taste
Popular
First, put on a camouflage suit, go to a remote village and catch a lost chicken on the dusty road.
If you are disgusted by taking someone else’s property, then cutting off someone else’s head, plucking it, gutting it, and all that, there is a way out for you too. Just buy a good freshly killed chicken (not frozen, I beg you!) and make a good strong broth from it.
So, let's not start a discussion about what it is the right broth: Just boil this unfortunate chicken and get, firstly, a clear golden broth, and secondly, a whole soft chicken.
But don’t turn off the broth just yet: let it bubble over low heat.
Well, of course, while the chicken was cooking, you didn’t think of peeling a couple of onions. They had to be cut so finely that you would need a microscope to see the onion squares.
Remove the fat from the broth and in it (however, you can also use butter) in a frying pan, simmer the onion until pink, while at the same time finely crumbling a bunch of cilantro. You add this herb to the onion, but it’s too early for you to go chat on the phone: take a couple of spoons wheat flour and dilute it without lumps in a bowl with slightly cooled broth from the pan - you will need about a cup of it - then pour it back in and stir.
You can put the chicken beautifully cut into pieces back into the broth - or you can use the soup without it, for a lighter stomach (where to put the chicken in this case - well, at least make a salad, I don’t know. Or brown and spread nut butter- incomparable!).
Add it to the broth - that's right, sautéed onions and herbs. Let it bubble while stirring occasionally.
Now quickly break three fresh country eggs, separating the whites, thoroughly mash the yolks in a bowl, pour in two tablespoons of white wine vinegar, mash them together for another five minutes and set aside.
Meanwhile, the broth is full of indignation - you pour into it an infusion of Imeretian saffron, prepared a couple of hours ago (one tablespoon of saffron petals is poured into 1/3 cup of boiling water, sit for yourself, stand, and then strain) - this is to give a bright Buddhist color, let it simmer about five minutes, and - oh yes, add salt! - Finally, turn off the fire.
And now - an attraction! The drums beat an alarming beat, take a bowl of mashed yolks in your left hand, a whisk (or fork) in your right hand, pour the mixture in a thin stream into the hot broth and stir.
As a result, you see wonderful egg ribbons throughout the soup. Over time, you will get the hang of it and will get more and more elegant phantasmagoric drawings.
Chikhirtma is ready.
It is very good to eat it with a drop of lemon juice, sprinkled with black pepper and more crackers.
By the way, it is quite possible to prepare a lighter version: first, sauté the onions and herbs in oil, then pour boiling water into the pan, again dilute a couple of tablespoons of flour in the liquid - in general, nothing new. Perhaps you can add the egg and whites together, and finally sprinkle the plates with fresh herbs.
