Chicken chikhirtma

Chikhirtma (ჩიხირთმა) is an excellent Georgian chicken or lamb soup. It is a rich broth thickened with flour and beaten eggs.

Georgian chicken soup is fascinating because it does not contain any vegetable grounds. Only fried onions are used, but potatoes and carrots are not added. Instead, their broth is thickened with flour (in Georgia they often use corn flour) and eggs (whole or only yolks are used). To prevent the eggs from curdling and crumbling into grayish flakes, the broth must be acidified with wine vinegar, lemon juice or lemon juice. And the corresponding taste of the soup is given by cilantro and seasonings.

Ingredients

chicken meat on the bone (no matter what part of the chicken) – 600-800 g
onions – 3 pcs.
natural wine vinegar or lemon juice – 2 tbsp. l.
large chicken eggs – 2 pcs.
wheat or corn flour - 2 tbsp. l. with a slide
cilantro – 3-4 sprigs
saffron or turmeric – 1/3 tsp.
butter – 20 g
salt - to taste
dark peppercorns – 2 pcs.
bay leaf – 1 pc.
water – 1.5 l

Manufacturing

For the chikhirtma recipe, you can use the whole chicken or take only the drumsticks and legs; the main requirement for the meat is that it must be on the bone for the best richness. It’s great if the bird is domestic.

I washed the chicken, cut it into pieces along the tendons, and put it in a pan (size 2 l). I added one whole onion, a bay leaf and a few dark peppercorns. I put it on the fire and brought it to a boil, skimmed off all the foam, added salt to taste and cooked until the chicken was fully cooked (approximately 1 hour).

Shortly before the end of cooking the chicken, you need to prepare the frying. I simmered onions, cut into small cubes, in a piece of butter. As the onion began to turn golden, I added flour to the pan. I used finely ground cornmeal. If you don’t have it, then take regular wheat.

If you use different types of flour, the taste of the soup will differ, so try both options and choose your own favorite, I prefer the authentic Georgian chicken chikhiritma - with corn flour.

I mixed the contents of the pan and added a little flour, stirring. Then she poured 2-3 ladles of boiling broth into the onion, boiled for 1-2 minutes and removed from the heat.

You should get a mixture of thick sour cream.

By this time the chicken is already cooked. Remove it from the pan and cool slightly so as not to burn your hands. Remove the meat from the bones and set it aside. Strain the broth.

Pour approximately 150 ml from the broth and set aside. Return the remaining broth to the stove. Add saffron or turmeric to it, pour onion into it. Boil over low heat for 2-3 minutes. Then pour in 2 tablespoons of natural wine vinegar. Continue cooking for another 10 minutes.

Place chicken pieces into the pan. At the very end of the action, add finely chopped greens to the chikhirtma - preferably cilantro, you can add a little mint (fresh or dried). If you don't like cilantro, use parsley.

In the small amount of broth that we poured (it should not be hot), scramble the eggs with a fork, trying to beat them. And pour the mixture into the pan. There is no need to boil, otherwise the eggs will curl into flakes. As soon as the first bubbles appear, turn it off and remove from heat.

Serve the dish hot. If desired, you can dry the snow-white crackers and add them to a plate with chicken and egg chikhirtma.

Georgian chicken chikhirtma

Georgian chicken chikhirtma is a recipe for a hearty soup, often used for banquets. Despite the complex name, this is an ordinary broth based on meat and eggs. To add thickness, use flour.

basic information

Georgian chikhirtma soup is a completely unusual recipe. It differs from ordinary soup in the complete absence of vegetables. Onions and spices are used for frying. The main thickeners used are herbs, flour and wine 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.

Perfect for home-cooked meals and as a main dish on a formal table.

Advice: “It doesn’t keep very well in the refrigerator, it’s 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 lemon juice).
2 chicken eggs.
2 tbsp flour, corn or regular wheat.
3-4 pieces of fresh cilantro.
The third part of a teaspoon of loose saffron (replaced with turmeric).
20 g butter.
Salt.
2 dark peppercorns.
1 bay leaf.
One and a half liters of ordinary water.

How to prepare chikhirtma?

The bird must be washed carefully in running water. There is no need to soak only if there is no doubt in the quality of the purchased product. Cut the huge 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 and whole peeled onions to the mixture. In order for the meat to have a catchy taste, use several peas of dark pepper. They should be added to taste.

Advice: “To create Georgian chicken soup, you should be careful about the choice of meat. It is better to choose a specific part on the bone. Preference is given to fatty varieties. It’s great to use domestic, well-fed poultry so that the soup comes out rich and very tasty.”

To cook, cook until the water begins to boil. After this, the recipe asks to remove the foam from above and put 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.

Useful tips

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

As necessary, during the cooking process the meat is replaced with fillet. But parts on the bone are more suitable for the recipe, as they allow you to achieve the desired mixture of the dish.

To create the most special dish, as if from Georgia, they add:

Dark ground pepper.
Citric acid.
Citruses.

Advice: “If the eggs in a separate broth constantly curl, add a couple of tablespoons of wine vinegar to them.”

Add a couple of crushed cloves of garlic - this will not harm the finished product. But the main thing is not to overdo it, since the original dish does not have to be very spicy.

For serving, use ordinary unsalted croutons made from snow-white bread. They need to be slightly dried, chopped, and then dumped into the broth. This will make it both tastier and more satisfying.

Plain or dry lavash 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 an extraordinary taste and summer freshness, garnish it with a small mint leaf. Parsley is also a great herb if people don't like the taste of cilantro.

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Chikhirtma soup - a tender, appetizing dish from Georgia

Chikhirtma soup is a Georgian thick dish, into which, at the main stages of production, two dressings are immediately poured - egg and flour. Most often, the dish is cooked in lamb or poultry broth. This thick soup differs from the others in that it contains absolutely no vegetable grounds.

The calorie content of the dish is 70-90 kcal per 100 g, which is why it is considered quite light. Let's look at how to prepare chikhirtma in several interpretations step by step and with photos.

Traditional chicken chikhirtma

This is a real tender and light Georgian soup, which differs not only in its ease of preparation, but also in its appetizing and indescribable taste and smell. To give the soup a beautiful color, add 1/2 a small spoon of saffron to it.

2-3 testicles;
Big onion;
One lemon;
0.5 kg chicken;
3 huge tablespoons of vegetable oil;
Green cilantro – 20 g;
Corn or wheat flour - 2.5 tablespoons;
2.5 liters of water;
Salt - to taste.

Georgian traditional recipe for chikhirtma:

Cut the chicken into pieces, wash it and cook the broth. The foam must be skimmed off during cooking. After the water boils, create a low heat and cook for about 1.5 hours. 20 minutes before the end of cooking, add salt;
Peel the onion, cut into cubes and fry in vegetable oil;
Beat eggs with lemon juice;
Remove the fried onion from the frying pan and leave the frying oil on it. Fry the flour a little in this oil and add 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 the greens;
At the end of the process, put the fried onions in a hot broth, pour in the flour mixture and stir thoroughly. After boiling, add the egg-lemon mixture in a narrow stream. Take a whisk and stir the resulting mixture.

When the chicken chikhirtma boils, remove it from the stove and taste it. If necessary, add salt. Place the meat in plates and sprinkle everything with herbs.

Lamb recipe

This is a Georgian state masterpiece made from young lamb, which does not contain cereals or vegetables and is based on meat and broth. The dish is thickened with flour and egg-acid dressing, which gives it a special taste.

Lamb – 0.5 kg;
Two chicken eggs;
Wine vinegar – 2 huge spoons;
Wheat flour and vegetable oil - one tablespoon each;
Two onions;
Cilantro, dark peppercorns, salt - to taste;
Saffron – 0.5 small spoon.

The recipe for chikhirtma is as follows:

We wash the lamb with cool water, cut it into small pieces, put it in a saucepan and set to cook, remembering to skim off any foam that appears. Remove the cooked meat from the container, strain the broth through a fine sieve or cheesecloth;
Fry finely chopped onion in butter, sprinkle it with flour, stir and fry again. Then put the prepared meat, fried onion and flour into the strained broth, add salt, saffron, pepper and wait until it boils;
Boil light wine vinegar separately and add to the soup, let it boil again and then remove the saucepan from the heat;
Before serving, beat the egg yolks in a separate bowl, combine with the broth, pour into the soup, stir and heat. It is not allowed to bring them to a boil, as they may curdle.

At the finishing step, Georgian-style chikhirtma is sprinkled with cilantro. After this, the dish can be put on the table and enjoy the great taste.

Azerbaijani recipe

Chikhirtma chicken soup is also prepared in the Azerbaijani version, only it has a slightly different national name - chikhirtma. Such a dish in a thick, fragrant sauce turns out to be very tasty, satisfying and tender, and your loved ones will certainly like it. {Instructions} for making differ slightly from the similar Georgian version of this dish.

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

Manufacturing scheme at home:

First we set the chicken to cook, because we will need chicken broth. Immediately peel and finely chop the onion. This vegetable is included in the main composition of a wonderful sauce;
Melt the butter in a deep frying pan or saucepan, put the onion in it and simmer, make sure it doesn’t fry, add some salt;
Without the help of others, we remove the skin from the tomato, to do this we make an incision on it and keep it in boiling water for a minute, then finely chop it;
Add the chopped tomato to the onion, stir and simmer for 3 minutes;
Remove the finished chicken pieces from the broth and lightly fry (optional);
Add lemon juice and 1/3 cup of broth to the tomato-onion mixture;
Next, put the chicken pieces in a frying pan, add a little salt and sprinkle with turmeric for flavor and beautiful color;
Add the remaining broth, close the lid and simmer the bird with vegetables for 25 minutes over medium heat. If necessary, add more broth so that the onion does not fry;
Finely chop the greens, beat the eggs with a fork, sprinkle with pepper and salt. Don’t forget that you’ve already added the poultry and onion;
Pour the eggs into the frying pan and distribute the mixture sparingly between the chicken pieces. Close the lid and cook for about 3 minutes – the eggs should “set”. Do not stir, but just pierce the omelette so that it is perfectly cooked on the entire surface.

Chicken chihyrtma can be served with a side dish of rice, but also as an independent dish. Sprinkle with herbs and serve. The result was a wonderful chicken in a fragrant tomato and onion sauce, with the most delicate omelette and herbs.

Lightweight recipe

In this manufacturing option, flour is not used, and the desired thickness of the mixture is obtained due to the increase in the number of eggs.

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

Cook chicken broth. Half an hour before readiness, add bay leaf, pepper and finely chopped herbs;
We take the bird out of the pan and divide it into portions;
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 they form a thick foam. Carefully pour the resulting mixture into the saucepan. Thanks to the acid, the testicles will not curl;
Again, place the meat in the hot broth and bring to a bubbling state.

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

Video: Recipe for Georgian soup chikhirtma

Chikhirtma

Chikhirtma - what is it anyway?

Chikhirtma (ჩიხირთმა) is a superbly tasty state Georgian soup, which is prepared on the basis of chicken or lamb. It looks quite special for classic modern Russian cuisine - I have never seen any analogues here. Although this does not mean that I am 100% right, I admit that some of the soups passed me by. So let's figure out what chikhirtma is. Yes, it's a soup, but there are virtually no vegetables in it. This is a rich broth that the cook thickens with flour and beaten eggs.

There is also a lot of meat in this Georgian chicken soup. Georgian friends say that chikhirtma soup is usually served on the second day after a large feast with alcohol. After this soup, you completely forget about the hangover syndrome (a set of symptoms with a common pathogenesis) and, most importantly, you are ready for new gastronomic exploits.

On the outside it is rich chicken broth. But they thicken it not with vegetables, as is customary in Russia, but with corn flour and beaten eggs (they take the freshest or only yolks - it depends on the taste preferences of the housewife). If you've ever added beaten eggs to chicken broth, you've probably experienced the fact that they turn into unappetizing grayish flakes. To prevent this from happening and to keep the broth looking clear, Georgians acidify the chikhirtma with lemon or pomegranate juice and pour in a few drops of wine vinegar.

And the well-known corresponding taste of chikhirtme will be given by the addition of seasonings and a huge amount of the freshest fragrant cilantro.

Georgian chicken chikhirtma recipe

I will share another recipe for Georgian chicken chikhirtma. Naturally, it differs quite a bit from the traditional one, but still there is a small difference in the manufacturing technology. It may be that this recipe seems the most common to you.

Chikhirtma - a recipe according to all the rules of Georgian cuisine

The base of this Georgian soup is rich chicken broth. That’s why we’ll start making chikhirtma specifically from it. We will need chicken on the bone - this is very important. As a standard, this should be a village chicken. But if it is difficult to purchase it from you, then a broiler from a hypermarket will do.

Georgian soup chikhirtma, recipe

Ingredients:

chicken meat on the bone - 800 g (back, thighs);
testicles of the highest group - 3 pieces;
corn flour - 2 full tablespoons;
turmeric - 1/3 teaspoon;
bay leaf - 2 pieces;
onions - 3 pieces;
butter - 30 g;
cilantro - 4-5 sprigs;
dark peas - 2-3 pieces;
salt - to taste;
wine vinegar - 2 tbsp.
filtered water - 1.5 liters.

How to cook chicken chikhirtma

For the chikhirtma recipe, it is not necessary to take individual parts of the chicken; if you wish, you can take the entire carcass. It’s better if the chicken is homemade - yes, it will take a little longer to cook, but the broth from it will be even tastier. But the main requirement for this soup is that the meat must be on the bone.

The chicken needs to be thoroughly washed and then cut into several pieces. You can only take the thighs - it all depends on your preferences. I cooked chikhirtma in a small two-liter saucepan. If you need a larger size, then, accordingly, the number of ingredients will need to be increased.

To the pieces of chicken I added an onion (I didn’t cut it), bay leaf and dark pepper. Bring the broth to a boil over medium heat and carefully remove the resulting foam. After this, I lightly salted the broth and continued to cook the chicken over low heat. In time it is about 40-50 minutes.

Just before the end of cooking the chicken, let's start making the frying. The onion needs to be finely chopped. Take a saucepan. Place a piece of butter in it and melt it. After this we send the onions. There is no need to fry it particularly, just simmer until translucent. Add cornmeal to the onions. If you replace it with wheat, nothing terrible, but still, for an authentic recipe for chicken chikhirtma, it’s better not to do this.

Mix the contents of the saucepan and heat thoroughly.
After this, pour 1 cup of broth into the saucepan, bring to a boil and remove from heat. The result should be a mixture of thick sour cream; the main thing is to mix thoroughly so that lumps are not created.

Turn off the chicken, transfer to a plate, and let cool slightly. Separate the meat from the bones, remember that there is no need to grind it too much.

It is better to strain the broth. It’s easy to create this using a colander, just be sure to wrap it in gauze, folded in 2-3 layers. The broth for chikhirtma should be transparent, like a tear.

Pour 150 ml of broth into a glass. We set the remaining broth to cook again. Add turmeric to it. Bring to a boil again, cook very lightly - let it boil vigorously for 2-3 minutes. Now add natural wine vinegar. Reduce heat and cook for another 6-8 minutes.

Place chicken fillet into the pan. The final touch is finely chopped cilantro. For more flavor, you can use a few fresh mint leaves. I understand that there are people who do not experience ecstasy from cilantro. If you are one of them, you can replace the cilantro with parsley. But keep in mind that it tastes different.

Now we remember about the broth poured into a glass in advance. During this period of time it should cool down. Break the eggs into a glass and beat with a fork. Pour the egg-broth mixture into the soup. There is no need to boil chikhirtma with chicken again. If you bring the soup to a boil, the eggs will curl and turn into flakes. As soon as the first signs of boiling begin, turn off the heat.

It is recommended to serve this Georgian soup hot. If desired, you can add snow-white croutons with garlic to the plate. Instead of crackers, you can offer a hearty cheese flatbread or pita bread.