“Chikhirtma” (Georgian Chicken Soup)
by Editorial Staff
Today our lunch menu includes Georgian chicken soup called chikhirtma. The recipe for this dish is simple, so even a novice chef can handle the implementation of the recipe.
Ingredients
- Chicken – 500 g
- Chicken egg – 3 pcs.
- Lemon – 1 pc.
- Bulb onions – 1 pc.
- Wheat flour – 3 tbsp
- Vegetable oil – 50 ml
- Fresh parsley – 0.5 bunch
- Salt to taste
- Water – 2.5 l
- The basis of the soup is chicken broth. Lamb is less commonly used for making soup.
Directions
- We prepare the necessary ingredients for the Georgian chicken soup.
- Cut the chicken into pieces, which we set to boil. Season the chicken with salt during cooking. Remove the finished chicken meat from the pan and cool.
- We peel one onion. Finely chop it and send it for light sautéing in vegetable oil.
- Break the chicken eggs into a bowl. Beat them with a whisk, in the process add the juice of half a lemon.
- Meanwhile, transfer the sautéed onions to a bowl. Next, fry the flour in a dry frying pan. (It is important not to overheat the flour so that its color does not change.)
- Pour a glass of chicken broth into the flour. Stir the ingredients with a whisk until the lumps disappear.
- Remove the pan from the heat. Transfer the fried onions and flour to the chicken broth. We return the pan to the stove, boil the soup for 5 minutes.
- You can now pour in eggs, beaten with lemon juice. Mix the ingredients, add if necessary. As soon as the chikhirtma boils, remove it from the heat.
- Separate the chicken meat from the bones. We spread chicken meat on a plate.
- Pour soup on top.
Chikhirtma from chicken in Georgian is ready.
- Decorate the finished Georgian chikhirtma with a slice of lemon and chopped herbs.
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