Chikhirtma soup is a tender appetizing dish from Georgia. Chikhirtma: Georgian chicken recipes

20 best soup recipes

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 a very tasty, refined 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

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 a step-by-step cooking sequence for 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 prepared not only with 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.

Recipe for chikhirtma soup in a slow cooker

• Time for preparing: estimated 45-55 minutes (your participation will take a maximum of 13-15 minutes).
• Servings: from 4 to 7.

kitchen utensils

• It is very important to have a multicooker of any brand.
• A cutting board and a sharp knife are essential for slicing and cleaning ingredients.
• It's a good idea to prepare a grater with large teeth in advance.
• Bowls of different sizes and depths will also come in handy.
• A regular fork or whisk is needed to prepare egg crumbs.
• You will also need a sieve.
• It would be nice to choose plates in advance for serving the first course to the table.

Required Ingredients

Soup step by step

Let's prepare the ingredients

Let's cook frying

Let's cook soup

Let's prepare the egg gravy

final stage

Enjoy your meal!

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2015-02-14T19:07:35.000Z

Bon appetit to you all and eat healthy! If you cook Georgian chikhirtma soup differently or use other additional products, share your knowledge and tell us about it. Also ask in the comments if you have any difficulties in the process of preparing this dish according to the recipes described above - I will definitely get in touch and help you avoid various mistakes. Have a nice day and good mood!

Chikhirtma is a very tasty thick soup cooked in chicken or lamb broth, a dish of Georgian cuisine. This soup is interesting in that, apart from onions, it does not contain vegetable grounds at all, the broth is thickened with flour and a sour egg mixture. A characteristic taste is given by greens and spicy seasonings. Chikhirtma is prepared easily and simply, if desired, everyone can cook 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 ones
• 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 cook Chikhirtma:

I must say that I cook chikhirtma, slightly deviating from the original recipe. For example, I cook delicious chicken broth with onions and carrots, as for ordinary 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 mmm ... very tasty!

So let's get started. Pour the chicken (along with fat) with 1.5 liters of water, bring to a boil and carefully remove the foam. Then add a whole peeled onion, peeled carrots, salt (1 tsp salt with a small slide) and cook over low heat until tender. You can also throw a few peppercorns into the broth for taste.

While the broth is cooking, fry the onion. The remaining two onions (about 200 g) are cut into small cubes and rolled directly on the plank in 1 tbsp. l. flour with a small slide.

Melt 50-70 g of butter in a pan (can be replaced with 3-4 tablespoons of vegetable oil). Fry the onion with flour until light golden brown, stirring often so that the onion is fried evenly.

Sprinkle a second heaped tablespoon of flour on top of 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. Take it out of the pot and let it cool down a bit. We throw out the onion and carrot from the broth, they have already done their good deed.)))

Pour half a glass of chicken broth and also set aside to cool.

Add saffron or turmeric and coriander to the chicken broth. Additionally, I throw in a pinch of curry and seasonings based on suneli hops. Let the broth simmer for three minutes over low heat.

Add the onion from the pan and let it simmer for another 3 minutes.

After that, briefly remove the pan from the heat.
While the broth is being cooked with spices and onions, we 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 keep the eggs from flaking when poured 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.

We put the pan on the stove again and bring it 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 fragrant freshly ground black pepper to the plate.

Enjoy your meal!

Chikhirtma is a very tasty thick soup cooked in chicken or lamb broth, a dish of Georgian cuisine. This soup is interesting in that, apart from onions, it does not contain vegetable grounds at all, the broth is thickened with flour and a sour egg mixture. A characteristic taste is given by greens and spicy seasonings. Chikhirtma is prepared easily and simply, if desired, everyone can cook this wonderful and unusual soup.

Ingredients: (serves 4)

• 500-600 g of any chicken meat with bones
• 3 medium onions (100 g each)
• 1 carrot
• 2 large eggs or 3 small ones
• 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

Cooking:

I must say that I cook chikhirtma, slightly deviating from the original recipe. For example, I cook a delicious chicken broth with onions and carrots, as for a regular one. 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 mmm ... very tasty!

So let's get started. Pour the chicken (along with fat) with 1.5 liters of water, bring to a boil and carefully remove the foam. Then add a whole peeled onion, peeled carrots, salt (1 tsp salt with a small slide) and cook over low heat until tender. You can also throw a few peppercorns into the broth for taste.

While the broth is cooking, fry the onion. The remaining two onions (about 200 g) are cut into small cubes and rolled directly on the plank in 1 tbsp. l. flour with a small slide.

Melt 50-70 g of butter in a pan (can be replaced with 3-4 tablespoons of vegetable oil). Fry the onion with flour until light golden brown, stirring often so that the onion is fried evenly.

Sprinkle a second heaped tablespoon of flour on top of 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. Take it out of the pot and let it cool down a bit. We throw out the onion and carrot from the broth, they have already done their good deed.)))
Pour half a glass of chicken broth and also set aside to cool.

Add saffron or turmeric and coriander to the chicken broth. Additionally, I throw in a pinch of curry and seasonings based on suneli hops. Let the broth simmer for three minutes over low heat.

Add the onion from the pan and let it simmer for another 3 minutes.

After that, briefly remove the pan from the heat.
While the broth is being cooked with spices and onions, we 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 keep the eggs from flaking when poured 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.
We put the pan on the stove again and bring it 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 fragrant freshly ground black pepper to the plate.
Enjoy your meal!

• One of the main features of chikhirtma is the complete absence of thick grains or vegetables in it. Density is achieved solely through eggs and flour. Potato, carrot, rice, etc. do not add. Due to the concentrated broth, the dish is moderately high-calorie and quite satisfying.
• Eggs are used to thicken this soup. They do not undergo prolonged heat treatment. Therefore, it is important that they are fresh.
• To prevent eggs from curdling in hot water, acid must be added to them. It can be lemon juice or pomegranate juice, vinegar. Such additives are not intended to give the soup a sour taste, so they should not be abused.
• Traditional chikhirtma uses a lot of cilantro greens. This recipe replaces it with parsley. Different greens are also suitable - a mixture of cilantro, parsley, dill, coriander.
• Of the spices for chikhirtma, it is appropriate to use black pepper, basil, coriander, cinnamon, saffron, mint. Fresh spices are added to the soup at the very end of cooking. Dried ones should be laid earlier, about 15-20 minutes before readiness, so that they have time to soften and give off their taste and aroma.
• Most often, chikhirtma is prepared from chicken, turkey. Rarely used lamb. Other meats such as pork or beef are not suitable. Cooking lamb soup has its own characteristics. This meat is cooked much longer than chicken, about 1.5-2 hours, depending on the age of the animal. Be sure to cut off all the fat from the meat. It is bitter, gives the soup an unpleasant aftertaste and aroma. The shoulder blade, brisket, and neck are best suited for chikhirtma. When cooking lamb, a lot of foam accumulates on the surface of the broth, which must be removed.
• It is better to cook chikhirtma in small portions in order to eat it hot and not reheat. When heated, the taste of the soup becomes less pronounced. When it boils, the egg white will curdle. So, if you are heating this dish, do not bring it to a boil. And add some fresh herbs to the plate.

Recipe preparation steps with photo

To prepare chikhirtma, take chicken thighs, eggs, butter, wheat flour, onion, lemon juice, parsley (cilantro is used in the traditional recipe), salt and spices to taste.

First of all, prepare the chicken broth. Fill the thighs with water so that they are completely covered, and set to boil. When the chicken boils, drain the broth from it and rinse. In this first broth, the main part of harmful substances is released, and the second broth will be cleaner. Now pour 2 liters of clean water into the bird and cook for 40 minutes after the start of the boil. Instead of thighs, you can take any part of the bird. The main thing is that the chicken should be with bones, then the broth will turn out to be rich. For example, legs, wings are well suited. If you don't like concentrated broth, use a bone-in chicken and fillet piece.

Meanwhile, prepare the rest of the soup ingredients. Onion cut into small cubes. Fry until soft in butter.

Whisk the eggs with a fork or whisk together with the lemon juice. Its acid will keep the eggs from curdling in the hot broth. Instead of lemon juice, you can use vinegar, preferably apple or balsamic. They are milder in taste than normal. Ready soup can also be garnished with a slice of lemon or pomegranate seeds.

Remove the onion from the pan. In the remaining oil (add another piece if it is not enough), fry the flour for 1-2 minutes. Instead of wheat, you can take corn. In Georgia, they prefer to use it. And butter, if desired, is replaced by vegetable or margarine. Any fat is first heated, and then flour is put into it and fried. The result is a plastic, easily crumbling lump, reminiscent of shortcrust pastry.

When the chicken is cooked, remove it from the broth. Pour a glass of hot liquid to the flour, while stirring it with a whisk. When warming up the liquid, dilute the flour completely. There should be no lumps. Flour is always diluted only with hot liquid. If you add the cooled broth, the flour will curl into lumps and everything will have to be redone.

Any Georgian knows perfectly well what "chikhirtma" is. The recipes for this not quite ordinary soup are simply amazing in their diversity. There are dozens of different options for its preparation. To have at least a minimal idea about the product, you can consider only the most famous and most interesting of them.

Classic variant

In Georgia, every housewife must know how to make a national soup called “chikhirtma”. Recipes for its preparation include the presence of several mandatory ingredients, such as:

• meat;
• flour;
• egg;
• acid;
• spices.

A distinctive feature of this soup is the complete absence of vegetable and cereal components. The density in it is achieved by adding flour. During cooking, it is brewed, thereby changing the overall consistency of the dish. For the classic way of preparing such a soup, as a rule, you need:

chicken carcass weighing no more than 1.2 kilograms, 5 eggs, salt, 60 grams of flour, pepper, lemon, 200 grams of onion and a little vegetable oil.

The whole process consists of several stages:

1. First of all, the chicken must be cut into pieces, and then boil them, pouring three liters of water. It will take some time.
2. Then the meat must be sorted out, separating it from the bones, and the broth must be carefully strained into a clean pan.
3. After that, you need to finely chop the onion and lightly fry it in oil.
4. In another pan, heat the flour so that it does not change color. Then add 200 milliliters of broth to it and mix well. It is desirable that the mass turned out without lumps.
5. Then the flour with constant stirring must be introduced into the hot broth.
6. After adding the onion, put the pan on the stove. Products should cook together for 5-6 minutes.
7. Separately, beat the eggs thoroughly, and then slowly add them to the pan along with pepper and salt. In this case, the broth should not boil too much. Now the finished soup can be removed from the stove.

Before serving, it must be poured into plates. Then put a little meat in each of them, a teaspoon of lemon juice and sprinkle generously with chopped herbs.

original flavor

Using different seasonings and spices, each housewife decides for herself what taste her "chikhirtma" will have. Recipes, as a rule, depend on personal taste preferences and those products that are currently available in the house. So, to prepare a fragrant soup, you can use the following components:

for one chicken 30 grams of flour, 1 lemon, 4 onions, 3 sprigs of cilantro and parsley, salt, 2 eggs, pepper, and 1 teaspoon of cinnamon and ground coriander.

Everything is prepared very simply:

1. Boil the whole chicken, skimming off the foam. Otherwise, the broth will be very cloudy.
2. Remove the meat from the pan and cut into pieces.
3. Remove the fat from the broth and fry the chopped onion on it. It just needs to be a little softer.
4. Dilute flour in half a glass of broth and mix it with onions.
5. Pour the resulting mixture into a saucepan.
6. After boiling, the soup should be salted, and pepper and spices should be added to it. In this composition, the mass should cook for 15 minutes. Immediately after this, the pan must be removed from the heat.
7. Beat eggs gently and add lemon juice to them.
8. Then this mixture should be gradually introduced into the hot soup and bring it to a boil again.

Before serving, you must first arrange the meat on plates, then pour it with hot soup.

Soup with cornmeal

Some housewives are mistaken, believing that the real one should be brewed only with wheat flour. In fact, you can use different options for preparing this dish. In each case, a completely new “chikhirtma” is obtained. Original soup recipes may contain the following set of products:

chicken weighing just over 1 kilogram, 3 egg yolks, 2 onions, a tablespoon of saffron, salt, a mixture of herbs (parsley, bay leaf, leek and thyme), 1 bunch of cilantro, as well as two tablespoons of butter, corn flour and wine vinegar.

The method for preparing the soup will be as follows:

1. Put the chicken in a saucepan and cover it with cold water.
2. Add a mixture of herbs and cook for several hours until the meat is fully cooked. After that, the broth must be drained and strained into a saucepan, and the meat should be disassembled into small fibers, separating it first from the bones.
3. Pour the saffron separately with a glass of broth and let it brew for a few minutes.
4. At this time, melt the butter in a frying pan and fry the onion in it, after finely crumbling it.
5. Add flour, grind it well, and heat the food together for one minute.
6. Add some broth and stir until smooth.
7. Pour the resulting mass slowly into the pan. Then it must be put on the stove and boil the contents for 10 minutes after boiling.
8. Beat the yolks with a whisk in the presence of vinegar, and then add the resulting mass to the boiling broth.
9. Add fresh saffron infusion, salt and remove the pan from the stove.

Before use, the soup should brew a little. After that, it can be poured into plates and served to guests. Add meat and herbs to each serving.

Simplified version

Some cooks use a simplified recipe. "Chikhirtma" from chicken is sometimes prepared without flour. A thick consistency can be achieved due to the increased number of eggs. In this case, you can use the following composition:

1 chicken, 5 egg yolks, 100 grams of melted butter, salt, 250 grams of onion, 50 milliliters of wine vinegar, bay leaf, peppercorns, cilantro and herbs.

This soup is much easier to make.

1. First, as usual, you need to cook the broth. 30 minutes before readiness, add pepper, bay leaf and chopped greens.
2. Remove the bird from the pan and cut it into portions.
3. Chop the peeled onion, fry in melted butter, and then pour into hot broth and cook for 7-10 minutes.
4. Beat the yolks into a thick foam with vinegar and pour the resulting mass into a saucepan in a thin stream. The acid will help keep the eggs from curdling.
5. Put the meat back into the hot broth and bring it to a boil.

Now the finished soup can be safely poured into bowls and served, pre-garnished with chopped cilantro.

original soup

Using non-standard ingredients, you always want to know in advance what the finished “chikhirtma” will look like. A recipe with a photo in this case would be ideal. As an example, consider the process of preparing a popular soup, where the following are used as initial components:

6 chicken drumsticks, flour, green onions, butter, eggs, wine vinegar, turmeric, and spices (oregano, garlic, parsley, paprika, nutmeg, basil, dill and cumin), taken 1 teaspoon each.

All actions must be performed in turn:

1. The first step is to boil the broth on the chicken legs.
2. Then, after crushing the green onion, fry it in butter.
3. Add flour, a little broth to it and mix well. The mass should be quite thick, but homogeneous.
4. Pour the spices provided according to the recipe with broth and let them stand for a while.
5. Beat eggs with vinegar and combine them with fragrant infusion.
6. Assemble all components together. To do this, pour the onion-flour mixture and the egg mass into a saucepan with broth.

Ready-to-eat soup can be safely poured into bowls. The main thing is not to forget to sprinkle it with plenty of chopped herbs.

The National dish

In order to get a real “Georgian chikhirtma”, the recipe may contain the following components:

chicken (1.5 kilograms), 1 carrot, salt, 6 onions, half a lemon, 4 eggs, 3 tablespoons of melted butter, 10 sprigs of cilantro, 1 tablespoon of flour (corn or wheat) and wine white vinegar, 1 teaspoon each a spoonful of ground black pepper and Imeretian saffron.

Soup should be prepared as follows:

1. First, the chicken carcass must be cut into pieces.
2. Boil water in a saucepan, salt, and then lower the pieces of meat into it.
3. Add carrots and a whole onion. While the broth is boiling, you can do the rest of the work.
4. Peel, chop and sauté the onion in oil.
5. Add flour to it, mix and fry until the mixture darkens.
6. Strain the finished broth, and then, adding salt, saffron and pepper, put it on fire again. The meat at this time will calmly cool on a separate plate.
7. Add the fried onion to the boiling liquid and wait 5 minutes.
8. Beat eggs well with salt and pepper. Add vinegar and mix them again, and then dilute it with broth (50 milliliters).
9. Remove the soup from the heat and add the egg mass into it. In this position, he should insist a little.

Then you need to put meat in each plate, pour it with broth, and then decorate with cilantro and a slice of lemon.

Non-standard option

How else can “Georgian chicken chikhirtma” be prepared? The recipe can be simplified as much as possible. For work you will need the following products:

chicken, 5 eggs, a bunch of cilantro, salt, 6 onions and a tablespoon of wine vinegar.

The entire technological process can be divided into stages:

1. To begin with, you need to cut the chicken into large pieces, and the onion into half rings.
2. Put the products in a saucepan, put on fire and simmer without adding water until half cooked. This will significantly improve the taste of the finished dish.
3. Add a couple of liters of water, salt, cilantro and cook slowly, constantly removing the foam.
4. Strain the finished broth, and set the meat aside to cool.
5. Beat the yolks with the addition of vinegar, and then pour them into the broth in a thin stream.

flavor additive

Some chefs, wanting to add a special flavor to the dish, make small changes to the list of products. The result is not quite ordinary, but very tasty “chikhirtma”. This name can be translated as "quenching". In fact, the dish fully justifies its name. Most often, "chikhirtma chicken" is prepared. A recipe with a photo allows you to see the whole picture, following each individual action. From the products for making soup you will need:

chicken, 3 eggs, 4 tomatoes, salt, 3 onions, pepper, butter, bay leaf, spices and herbs (parsley, onion and dill).

This method includes the following steps:

1. First, the chicken must be cut into portions, and then fry them in butter until a characteristic crust. Ready meat can be immediately folded into a saucepan or ducklings.
2. Fry the onion in the same pan and add it to the chicken. Then pour a glass of water there and simmer for 20 minutes, after slightly salting.
3. Remove the stalks from the tomatoes, and grind the rest with salt in a blender. The mass is also transferred to the pan, add spices and simmer for another 15 minutes.
4. Beat the eggs and then slowly pour them into the hot soup.

Before pouring it into plates, the finished dish should be allowed to brew a little.