Azerbaijani chicken chikhirtma Georgian chikhirtma soup with chicken

Chikhirtma soup is a Georgian thick dish, into which two dressings are poured at the main stages of cooking - egg and flour. Most often, the dish is boiled in lamb broth or poultry. This thick soup differs from others in that it does not contain vegetable grounds at all.

The calorie content of the dish is 70-90 kcal per 100 g, so it is considered quite light. Consider how to cook chikhirtma in several interpretations step by step and with a photo.

Classic chicken chikhirtma

It's real gentle and light Georgian soup chik, which is distinguished not only by the simplicity of its preparation, but also by its appetizing and incredible taste and aroma. So that the soup has a beautiful color, 1/2 a small spoon of saffron is added to it.

List of components:

2-3 eggs;
Large bulb;
One lemon;
0.5 kg of chicken;
3 large spoons of vegetable oil;
Green cilantro - 20 g;
Corn or Wheat flour- 2.5 tablespoons;
2.5 liters of water;
Salt - to taste.

Georgian classic recipe chikhirtma:

Cut the chicken into pieces, wash it and cook the broth. The foam must be removed during cooking. After the water boils, make a minimum fire and cook for about 1.5 hours. Salt 20 minutes before the end of cooking;
Peel the onion, cut into cubes and fry in vegetable oil;
Beat the eggs with lemon juice;
Remove the fried onion from the pan, leave the oil from frying on it. Fry the flour a little in this oil and add the hot broth (glass). Mix well so that there are no lumps;
Remove the meat from the broth and cut into medium pieces;
Wash and chop greens;
At the end of the process, put the fried onions in hot broth, pour in the flour mass and stir thoroughly. After boiling, add the egg-lemon composition in a thin stream. Take a whisk for whipping and mix the resulting mixture.

When the chicken chikhirtma boils, take it off the stove and taste it. If necessary, add salt. We put the meat in plates and sprinkle everything with herbs.

Recipe with lamb

This is a Georgian national masterpiece of young lamb, which does not have cereal, vegetable grounds and is based on meat and broth. The dish is thickened with flour and egg-acid dressing, which gives it a piquant taste.

Ingredients:

Lamb - 0.5 kg;
Two chicken eggs;
Wine vinegar - 2 large spoons;
Wheat flour and vegetable oil - one tablespoon each;
Two bulbs;
cilantro, black peppercorns, salt - to taste;
Saffron - 0.5 small spoons.

The recipe for chikhirtma is as follows:

We wash the lamb cold water, cut into small pieces, put in a saucepan and set to boil, not forgetting to remove the foam that appears. Remove the cooked meat from the container, filter the broth through a fine sieve or gauze;
Fry a finely chopped onion in butter, sprinkle it with flour, stir and fry again. Then we put the prepared meat in the strained broth, onion fried with flour, add salt, saffron, pepper and wait until it boils;
We boil light wine vinegar separately and pour it into the soup, let it boil again and then remove the saucepan from the heat;
Before serving, egg yolks are beaten in a separate bowl, mixed with broth, poured into soup, stirred and heated. Do not bring them to a boil, because they can curdle.

On final stage chikhirtma in Georgian is sprinkled with cilantro. After that, the dish can be put on the table and enjoy the amazing taste.

Azerbaijani recipe

Chikhirtma chicken soup is also prepared in the Azerbaijani version, only it has a slightly different national name- chihyrtma. Such a dish in the thick fragrant sauce It turns out very tasty, satisfying and tender, and your loved ones will definitely like it. The cooking instructions are slightly different from the similar Georgian variation of this dish.

Composition of products:

Butter - 70 g;
Onion - 400 g;
Chicken - 600 g;
One large tomato;
Vegetable oil and lemon juice - 2 large spoons each;
3 eggs;
Turmeric - a teaspoon;
Greens, pepper and salt - to taste;
Chicken broth - a glass.

Cooking scheme at home:

First, we put the chicken on the boil, because we will need chicken broth. At the same time, peel and finely chop the onion. This vegetable is the main ingredient in a great sauce;
Melt the butter in a deep frying pan or saucepan, put the onion in it and simmer, make sure that it does not fry, add salt;
We independently remove the skin from the tomato, for this we make an incision on it and keep it in boiling water for a minute, then finely chop;
Add the chopped tomato to the onion, stir and simmer for 3 minutes;
Remove the finished chicken pieces from the broth and fry a little (optional);
Pour lemon juice and 1/3 cup of broth into the tomato-onion mass;
Next, put the chicken pieces in a pan, add a little salt and sprinkle with turmeric for flavor and a beautiful color;
Add the remaining broth, close the lid and simmer the bird with vegetables for 25 minutes over medium flame. If necessary, add more broth, because the onion should not fry;
Finely chop the greens, beat the eggs with a fork, sprinkle with pepper and salt. Do not forget that the bird and onion have already been added;
Pour the eggs into the pan, spread the mixture evenly between chicken pieces. Close the lid and cook for about three minutes - the eggs should "grab". Do not stir, but only pierce the omelette so that it cooks well on the entire surface.

Chicken chyhyrtma can be served with a side dish of rice, but also as an independent meal. Sprinkle with herbs and serve. It turned out to be a delicious chicken in a fragrant tomato and onion sauce, with the most delicate omelet and greenery.

Simplified recipe

In this cooking option, flour is not used, and the necessary density of the consistency is achieved by increasing the number of eggs.

You will need:

Whole chicken carcass;
Wine vinegar - 50 ml;
Egg yolks - 5 pcs;
Onion - 250 g;
Melted butter - 100 g;
cilantro or other greens;
Salt and peppercorns;
Bay leaf.

We prepare in stages:

Cooking chicken broth. Half an hour before readiness, add lavrushka, pepper and finely chopped greens;
We take the bird out of the pan and divide it into portioned pieces;
We clean and chop the onion, brown it in melted butter, then put it in a hot broth and boil for another 8-10 minutes;
Beat the yolks together with vinegar until a thick foam. Carefully pour the resulting mixture into the saucepan. Thanks to the acid, the eggs will not curl;
Put the meat back into the hot broth and bring to a boil.

With this, our soup is ready. Pour it into bowls and put it on the table, decorating with chopped cilantro.

Video: Georgian Chikhirtma Soup Recipe

Georgian chicken chikhirtma is a recipe hearty soup, often used for banquets. Despite the complicated name, this is a simple broth based on meat and eggs. To give density, 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 as frying. Greens, flour and wine vinegar are mainly used as a thickener.

It takes about an hour to prepare all the ingredients. It takes about 40 minutes to cook. The total time is 90 minutes. The recipe is quite simple, even an inexperienced hostess can handle it.

Good for homemade food, and as the main dish on the festive table.

Tip: "Does not keep well in the refrigerator, best served hot."

What you need for a chikhirtma recipe for 4 servings

700 g chicken meat on the bones.
3 onions.
2 tbsp natural wine vinegar(replace with regular lemon juice).
2 chicken eggs.
2 tbsp flour, corn or regular wheat.
3-4 pieces of fresh cilantro.
One third of tsp of loose saffron (replaced by turmeric).
20 g butter.
Salt.
2 black peppercorns.
1 bay leaf.
One and a half liters of ordinary liquid.

How to cook chikhirtma?

The bird must be carefully rinsed in running water. Soaking is not necessary, only if there is no doubt about the quality of the purchased product. Cut a large carcass, preferably adhering to the lines of the tendons. Put it in a 2 liter saucepan and pour 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 according to taste.

Tip: “To make Georgian chicken soup, you should be responsible for the choice of meat. It is better to choose the part on the bone. Preference is given fatty varieties. It is good to use homemade well-fed poultry to make the soup rich and very tasty. ”

To cook, boil until the water begins to boil. After that, the recipe requires removing the foam from above and putting the dish back on the fire. After that, you need to salt the water and leave the chicken for about an hour until it is ready.

After that, to prepare the soup according to the recipe, you need to fry. Throw finely diced onion into the pan. It is better to fry it in ordinary butter, as in the photo.

When it appears golden crust, add a little flour, mix. Take a few tablespoons of poultry broth (when it is almost ready) and pour into the mixture. Fry until done.

The result should be a not too liquid creamy mixture, similar to an egg solution. It must be folded into a separate pre-prepared plate and continue to cook according to the recipe.

Already prepared meat should be carefully separated from the bones and cut, if necessary, as in the photo. The broth should be strained to get rid of bay leaf and pepper in liquid.

It is necessary to pour out about 150 ml of broth for further purposes. The rest 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 that, according to the recipe, pour a few tablespoons of wine vinegar into the soup. Put the mixture back on the fire and let it sit for at least 10 minutes. After that, it will be almost ready.

The soup recipe from Georgia implies that finely chopped and boiled chicken should be added to the broth. The resulting mixture should be covered with finely chopped cilantro or other herbs of your choice.

Pre-prepared and poured broth must be slightly cooled. Throw in a few raw eggs and mix 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 pour into ready soup on prescription.

You can cook soup not only from chicken meat, but also from pork. As a result, the soup will turn out more fatty and rich. But in this case, the main thing is not to overdo it.

If necessary, during the cooking process, meat is replaced with fillets. 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 spicy, as if from Georgia, add:

Ground black 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 minced garlic cloves finished product it won't hurt. But the main thing is not to overdo it, because original dish should not be too sharp.

For serving, use ordinary unsalted crackers from white bread. They need to be dried a little, chopped, and then poured into the broth. It will turn out both tastier and more satisfying.

Regular or dry pita bread is good. You do not need to add anything to it - salt or some spices will clog the taste of the broth. It is better to use fresh additives. Regular bread will work too.

To give soup unusual taste and summer freshness, decorate it with a small mint leaf. Parsley also works well for greens if people don't like the taste of cilantro.

Chikhirtma is a traditional Azerbaijani dish. It can be prepared from chicken, lamb, veal. It should not be confused with Georgian dish with the same name, which is a soup (although it consists of similar ingredients). Sometimes Azerbaijani chikhirtma is called "chikhirtma".

For cooking Azerbaijani chikhirtma from the chicken we take:

chicken - 600 g
onion - 400 g
butter - 50 g
chicken broth - 250 ml
tomatoes - 1-2 pcs.
lemon juice- 2 tbsp. spoons
eggs - 3 pcs.
turmeric - 1 teaspoon
greenery
salt pepper

You can take more chicken - even a whole chicken. Just used in this recipe a small amount of, just three thighs. Accordingly, if we take more meat, then it is desirable to increase the volume of other products, especially onions.

Cooking chikhirtma in Azerbaijani

There are many various recipes chikhirtma. Most often it is prepared from meat or poultry in combination with vegetables and eggs. But there are options without meat, only from vegetables. Some consider chihyrtma as a Caucasian version of scrambled eggs or scrambled eggs, because eggs in this dish belong very much. important role. Of them is prepared thick sauce forming a delicate soufflé.

Chicken chikhirtma is often prepared from boiled chicken. This is due to the need to use chicken broth for the dish. However fried chicken tastier than boiled. Therefore, you can take ready-made chicken broth, and fry chicken pieces. Moreover, the chicken does not need to be fried completely, as it will then come in the sauce. It is enough just to fry the pieces of meat until a golden appetizing crust is obtained.

Now about salt. Since the broth is salty, salt is also added when frying the onions, and we add a little salt to the chicken pieces themselves before frying, it is important not to oversalt the dish during cooking.

The process of cooking chikhirtma with chicken

We cut the chicken into portions (we don’t need to do this, we have the thighs ready). If used boiled chicken- it still needs to be fried a little in butter until a crust is obtained. Salt and pepper the chicken, put it in a deep frying pan and fry.

All onions should be finely chopped. Just in time for the chicken to fry.

We take the fried chicken out of the pan, add butter to it and spread the chopped onion. So that the onion is better fried and gives off a smell, immediately salt it.

We set the fire a little more than average. Onions should not so much fry as languish. Stir occasionally with a spatula. Lightly knead at the same time so that the onion is homogeneous. It should become translucent and begin to caramelize.

We clean the tomatoes from the skin. We cut, pour boiling water for 3-4 minutes, then - with cold water and immediately remove the skin. Finely-finely chop the tomatoes, almost into porridge.

Our onions have already simmered and become transparent, gradually starting to lightly fry. At this point, we add chopped tomatoes and lemon juice.

Pour 1/3 cup broth into the pan. We mix.

Simmer vegetables with broth over low heat for about five minutes, continuing to knead the onion with a spatula.

Lay the previously fried chicken pieces on top of the onion. Sprinkle with turmeric.

Pour the remaining broth into the pan, which should not completely cover the chicken pieces. Mix and close with a tight lid.

That's all, now we leave our chyhyrtma to languish. With a low heat and a closed lid, this should take about 25-30 minutes. The chicken should be slowly stewed. You need a very small fire so that the sauce does not burn, especially the onion.

It is desirable that the sauce is as homogeneous as possible.

We cut the greens.

Break the eggs into a bowl, beat. Salt, pepper.

Here you can add greens directly to the eggs, mix and cook further in the same way as the above recipe. And you can add greens already at the end, sprinkling them with ready-made chikhirtma. We use the second option.

Important milestone! Carefully pour the beaten eggs into the sauce. It is advisable to try so that the eggs are approximately evenly distributed over the entire surface of the pan.

You don't need to mix!

Now, on the smallest fire with the lid removed, you need to bring the sauce to a thickening. Sauce should not boil violently! You can't mix it either. To speed up the cooking process, you can pierce the sauce so that the moisture evaporates better.

The sauce should stay moist, don't dry it out.

As a result, we get a delicious and fragrant stewed chicken, with soft and juicy meat. Pieces of chicken meat are covered with tender and appetizing egg and onion soufflé.

That's it, our Azerbaijani chikhirtma is ready! Put the chicken together with the sauce on plates and sprinkle with chopped herbs.

Chyhyrtma is often served as a side dish to the folding Azerbaijani plov. However, it will go well as a separate dish.

1 chicken without breast; 3 onions; 3 egg yolks; 2 tbsp. l. white wine vinegar; 1-2 tbsp. l. corn flour; 2 tbsp. l. butter; 1 st. l. Imeretian saffron; a bunch of cilantro; salt, black peppercorns

Cut the fillet from the chicken (use in another recipe), pour 2-3 liters cold water, quickly bring to a boil, remove the foam, add 1-2 unpeeled onions, a couple of black peppercorns, turn off the heat 10 minutes after boiling water, let the chicken stand in the broth under the lid for 45 minutes. In the meantime, pour the saffron with a ladle of broth, let it brew. Beat the yolks with a fork, pour in 2 tbsp. l. vinegar, pour in a ladle of hot broth, mix. Remove the chicken skin and set aside, remove the meat from the bones, divide into fibers. With oil over medium heat, fry finely chopped chicken skin and onion until the onion is soft, add and fry the flour, pour in the broth in portions, stirring so that there are no lumps. Add chicken meat, pour strained saffron infusion, add finely chopped cilantro, mix. While stirring, pour in the egg mixture in a thin stream, bring to a boil, let stand on the lid for 10 minutes. Serve with wheat bread, coarsely ground black pepper and vinegar.

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Comments

Andrey, tell me, please, how can Imereti saffron be replaced? With us, I only found ground yellow powder - as I understand it, some kind of mixture based on turmeric instead of saffron. Thank you.

sorry, I made a mistake in the first letter))) ჭირბული - so it will be more correct.

Thank you! I'll try to cook.

ჩირბული is the name in Georgian

those. does the recipe have any other spelling other than in Russian?

what is the name of this recipe? how do you spell?

Hello. I can't access my email, so I'll share my favorite scrambled egg recipe here. This is how my grandmother cooked in Adjara. The recipe does not pretend to be a classic, since each person has his own preferences in spices and additives. Therefore, please do not judge strictly. So, the dish is called chirbuli. For 2-4 servings you will need:
4 eggs (preferably rustic, they are brighter and tastier);
2 tbsp. spoons of white cornmeal;
50 g butter;
2 medium onions;
half a glass of tkemali (or any other sour fruit sauce);
2 cloves of garlic;
1 teaspoon of Imeretian saffron;
1 st. a spoonful of ground walnuts;
salt

Crush nuts with saffron in a mortar. Chop the garlic. Fry finely chopped onion in melted butter over medium heat until golden brown. Pour to the bow cornmeal and brown for another two minutes. Then pour a couple of tablespoons of boiling water, add nuts with saffron. Then pour in the tkemali sauce, bring to a boil and cook for 2-3 minutes. Carefully break the eggs into a plate and pour into the pan, season with salt and sprinkle with garlic. Cover with a lid and cook for 2 minutes. Eat while the scrambled eggs are hot, as when they cool down, they lose their charm.

what do you, Kazakhs, call such a recipe with kurt?

Another option for meat lovers (beef, lamb) is to boil a rich broth and thicken in a similar way, the Turks are served with national yogurt, we are Kazakhs, we add kurt. Very tasty, fast and healthy.

Natural, 22 Sep 2013

Yummy! Pure hangover! Good country chicken and all the way!

Andrew, of course, I don't mind!))) I love watching your videos. It will please me))

Yana, thanks. did you describe the chicken recipe? right? If so, I'll make a video on it one of these days. do you mind?

There is another recipe that is classic. This is how my grandmother used to cook in Georgia. For him you will need:
1 gutted chicken - 1kg
2 medium onions
medium bunch of cilantro
2 tbsp flour
3 yolks
2 tbsp. l butter
2 tbsp. l. white wine vinegar
1 st. l ground Imeretian saffron
salt, freshly ground black pepper, lemon juice
Boil the chicken (this process, I think, does not need a description). When it's cooked, take it out and let it cool. Pour 1/3 cup boiling water over saffron and leave to infuse. Finely chop the onion and fry in butter until golden brown. Then add it to the barely simmering chicken broth. Send chopped cilantro there. Pour a little broth into a bowl and dilute flour in it, then pour this gruel back into the broth, stirring constantly. Add the chopped chicken meat, increase the heat slightly, bring to a boil and reduce the heat again. Add salt and pepper. Crush the egg yolks with a spoon, add vinegar and mix until smooth. Strain the saffron infusion and pour into the broth. Slowly pour the egg mixture into the broth, stirring constantly with a whisk or fork.
Serve hot. You can add a few drops of lemon juice and sprinkle with black pepper.

20 best recipes soups

chikhirtma recipe

6-10

1 hour 30 minutes

110 kcal

5 /5 (1 )

Georgian soup chikhirtma is a rather thick first course without the usual vegetable base. Traditionally, this soup is prepared on fatty chicken broth, less often on a decoction of other types of meat.

The highlight of the soup is that flour and egg dressings are used during cooking: flour makes the dish rich and thick, and egg gives the product a uniquely beautiful look. Join me and I will teach you how to cook delicious, gourmet light soup chikhirtma according to very simple and quick recipes.

Chikhirtma chicken soup recipe

kitchen utensils

To prepare the soup, you will need a saucepan, approximately 4-5 liters.
A plastic or wooden board and a sharp long knife are needed to grind the ingredients.
A long spoon is useful when mixing the ingredients and taking samples from the soup.
A heavy-bottomed frying pan is needed for frying.
It would be nice to prepare a sieve or a piece of gauze in advance for straining the broth.
Several bowls of different sizes and sizes are useful for laying out the chopped ingredients.
A whisk is necessary for beating the egg mass, but you can get by with a fork.
Several plates will be needed to serve the first course to the table.

Required Ingredients

Ingredients	Quantity
chicken or chicken fillet	500 g
onion	170-200 g
water	2.5-3 l
Wheat flour	15-20 g
egg	2 pcs.
saffron	pinch
black pepper (ground)	on the tip of a knife
salt	optional
lemon	8-10 slices
vegetable oil	10-15 ml

Soup step by step

Let's prepare the ingredients

Let's cook frying

Let's cook soup

final stage

Video recipe for making chikhirtma soup with grout

After watching the video below, you will see that cooking chikhirtma soup is accessible even to the most inexperienced cooks. The video shows step sequence cooking this product according to the recipe described above.

Chikhirtma from chicken

Chicken Chikhirtma - a recipe with a photo and a video of its preparation. Always in Full HD quality.
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2014-11-05T17:03:09.000Z

Chikhirtma soup can be cooked not only on chicken broth. The pulp of beef or pork is also perfect for this soup and will give it a characteristic aroma and taste.
Determine the amount of water in the soup yourself - it's up to you whether the soup should be thin or thick in the end.
In no case do not pour the egg mixture into the boiling soup, do it after at least three minutes. Otherwise, the eggs will immediately curl up and float in the soup in an unappetizing whole piece.
Finely chopped parsley or dill and a small piece of butter can be added to the finished soup - the dish will only benefit from this.