Georgian soups: recipes with photos. Georgian chicken chikhirtma soup

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Those who have visited Georgia at least once in their lives will forever keep the most pleasant memories of this country. They concern, among other things, its national cuisine, which has a thousand-year history. It contains many original dishes of meat and vegetables, which are rich in Georgian land. And they all have an excellent taste that is hard to forget. In addition, some Georgian soups, such as khashi, are an excellent hangover remedy, and sour-milk ovdukh helps to satisfy hunger in the heat.

Features

As in the cuisines of other southern countries, herbs and spices play an important role in Georgian cuisine, so many dishes are quite spicy. At the same time, a significant part of the territory of Georgia is occupied by mountainous regions, where it is quite cold in winter. That is why its inhabitants love hot and rather fatty soups on meat (beef, lamb or chicken) broth. They are usually prepared with tomato or vinegar dressing, often with flour and eggs. At the same time, recipes oftenincludes garlic and walnuts, plenty of cilantro, parsley, tarragon, dill, basil and other herbs.

Along with meat, Georgian vegetable soups are very popular. No less tasty are the first courses based on dairy products, for example, matsoni. So, in the summer in this country, ovdukh is very popular, which resembles our okroshka, but with cold lean meat.

Georgian soup chikhirtma

If there is some chicken meat in the house, and guests have come to you, then you can serve the first tasty meal with a lot of fragrant greens. Georgian soup chikhirtma is prepared quite simply. To treat 8-9 people, you will need:

• 400g chicken;
• a little sugar;
• 1 onion, peeled;
• 1 tbsp. l. flour (with top) and the same amount of white wine;
• 1 small carrot;
• 2 eggs;
• a small bunch of dill, cilantro and parsley;
• s alt;
• 4 garlic cloves;
• freshly ground pepper.

Cooking chikhirtma

Georgian chicken soup starts by cutting it into small pieces and boiling it in 2.5 liters of water.

Then:

• chicken meat is taken out;
• peeled carrot rubbed on a coarse grater;
• onions are peeled and cut;
• beaten eggs are ground with flour, add lemon juice (white wine) and 2 tbsp. l. broth;
• garlic is passed through a crusher and together with vegetables and finely chopped greens is sent to a boiling broth;
• put boiled meat there;
• pouring egg dressing;
• seasoned with s alt and pepper.

In some versions of this dish, a second beaten egg is poured into the chikhirtma in a thin stream a minute before removing from heat and quickly stirred so that flakes appear in the soup.

Hashi

Some Georgian soups, the recipes of which are presented in this article, are present in the cuisines of other peoples of the Transcaucasus. True, in each of them the dish has its own zest. For example, khashi in neighboring Armenia is called khash, it is prepared without milk and served with dried pieces of lavash, garlic mashed with s alt, and white radish.

To prepare the Georgian version you will need:

• 2 teeth garlic;
• black pepper;
• 1 kg beef tripe;
• 1/2 kg beef leg;
• half a glass of milk;
• s alt;
• 200g Georgian white bread.

Cooking Khashi

Some Georgian soups take a very long time to cook. However, the champion in this matter, of course, is hashi. It is prepared like this:

• the beef leg is singeed over the fire, washed thoroughly, the hairs are removed and soaked in cold water in a deep bowl;
• they do the same with scars, which are not cut and kept in a separate bucket;
• after 12 hours or more, the water is drained, the feet are washed again, scraped and placed in a pot of cold water;
• repeat the same procedures with the scar, which is cut at the end and put in a separate bowl for cooking;
• both pots put us on fireand boil;
• change water;
• again put both dishes on the fire and boil (legs - 6 hours, and the tripe - 8);
• mix the contents of both pots;
• continue to simmer, evaporating the liquid;
• white bread cut into pieces and soaked in milk;
• waiting for the liquid from the soup to evaporate by half;
• put soaked bread there;
• cook for about 30 minutes until the soup is white;
• add boiling water to the pot;
• cook for an hour and a half.

Serve khashi along with s alt, pepper and crushed garlic so that everyone can add as much seasoning as they want.

In some regions of Georgia, soaked bread is not put in soup, but served in a separate bowl, like sour cream for borscht. Khashi is eaten only hot, early in the morning, and washed down with vodka and Borjomi. It is believed that it is very useful for people with fractures, as it accelerates bone healing.

Simple bozartma

This Georgian lamb soup is made with minimal ingredients. Required:

• 500g fat lamb meat;
• s alt;
• 200g onion;
• a few sprigs of green cilantro;
• freshly ground pepper.

Prepare bozartma like this:

• cut the meat into small pieces and wash it with cold water;
• put the lamb to boil over low heat, removing the foam;
• after 2 hours, half-cooked meat is removed from the broth;
• onions are cut, put in anotherpan and stew in the fat that was removed from the broth until red;
• shift the meat there;
• stew it with onions for 10 minutes;
• pour strained broth;
• s alt and pepper;
• add chopped cilantro and bring to a boil.

Chicken soup with tkemali

One of the features of Georgian cuisine is the widespread use of fruit sauces. These include tkemali, which is made from plums of the same variety with the addition of garlic, s alt, obmalo special mint and red pepper.

This sauce gives dishes a savory, sour taste. For example, it can be used to make a hearty Georgian chicken soup with potatoes and rice.

You will need the following ingredients:

• 1 medium chicken carcass;
• 100g rice;
• 1 onion;
• 4 potatoes;
• 1 pc. capsicum and carrots;
• 100g tkemali;
• dill and celery greens;
• s alt.

Like chikhirtma, Georgian chicken soup with tkemali and rice cooks pretty quickly. The order of its preparation is:

• chicken carcass is poured with 7 glasses of water and boiled, constantly removing foam from the broth;
• 10 minutes after the water starts to boil, put a whole peeled onion, celery and carrots cut lengthwise into it;
• ready chicken is taken out of the pan, s alted inside and out and cut into portions;
• the broth is filtered;
• add washed rice to it;
• s alt;
• cook until rice is cooked;
• addtkemali, finely chopped greens, crushed garlic, crushed peppers and chicken pieces;
• serve soup to the table, sprinkled with cilantro.

Kharcho soup (real Georgian recipe)

Under this name, restaurants around the world serve anything but the dish that it stands for. So, very often kharcho is made from lamb, while its basis - according to the traditional recipe - should be beef. In addition, it should include cherry plum sauce - tklapi or tkemali.

Georgian kharcho soup cannot be imagined without crushed walnuts, which give it a unique, special taste.

In addition, this dish, if 1 kg of beef is taken, should include:

• 2 garlic cloves;
• 1 tbsp l. tomato paste;
• ½ tbsp. plum sauce, rice and walnuts
• 1 pc. carrots and onion heads;
• seasonings (suneli hops, s alt, red hot pepper, bay leaf).

Cooking kharcho soup

This Georgian dish is prepared in the following sequence:

• beef (preferably veal) is washed, poured with cold water and boiled for an hour and a half, removing the foam;
• ready meat is transferred to a separate bowl;
• leave the broth on the fire, s alt and pour in the washed rice;
• onions are chopped and sautéed in oil, grated carrots are added;
• before removing the dishes with fried vegetables from the heat, mix them with tomato paste;
• walnutslightly ground in a mortar;
• shift them and onion-carrot dressing into soup;
• cook another 10 minutes;
• add all seasonings to the soup, as well as crushed garlic and chopped greens;
• remove the traditional Georgian soup kharcho from the fire and, having covered with a lid, let it brew for 3-5 minutes. Eaten hot, with national rye bread.

Mingrelian kharcho

Despite the fact that Georgia is a very small country, several dozen peoples and nationalities live there, each of which has its own cultural traditions. For example, some Georgian soups, the recipes with photos of which are presented above, are prepared by megrels in a completely different way. So, in kharcho they put:

• 1 kg veal;
• 250g walnuts, better freshly picked;
• 2 bunches of cilantro;
• 3 onions;
• s alt;
• 250 g each of Megrelian adjika and dry white wine;
• 2 tbsp. l. tomato paste;
• 1 tbsp l. Imeretian saffron and suneli hops;
• 2-3 pinches ground coriander;
• 50g butter;
• pepper.

Cooking Megrelian kharcho

Many Russians love rich Georgian soups. Recipes with photos make it easy to cook them, of course, if you have all the necessary seasonings on hand. For example, you won't have any problems cooking Megrelian kharcho if you use the following instructions:

• veal or beef tenderloin cut into small pieces;
• fry in any odorless oil for two minutes;
• transfer the pieces to a large pot;
• chopped onion and mixed with meat;
• pouring wine into a saucepan, adding a little bit of water;
• if the meat is lean, then put a piece of butter on it;
• bring to a boil and simmer for half an hour over low heat;
• kernels crushed in a mortar;
• add the resulting mass to the meat;
• sprinkle seasonings and finely chopped greens into a saucepan;
• add a jar of adjika or take it in half with tomato paste;
• stew for 20 minutes over low heat, adding a little water.

Mingrelian kharcho soup is very thick and incredibly tasty.

Ovduh

This Georgian beef soup is a summer first course served cold.

For its preparation you will need:

• 400g lean, well-boiled beef;
• 150g green onions;
• 1 l yoghurt (can be replaced with natural unsweetened yogurt);
• s alt to taste;
• 300g fresh cucumbers;
• 20 g each of cilantro and dill.

Cooking ovdukh

If the meat is already boiled and cooled down, then the soup is ready in just 5 minutes. Required:

• dilute matsoni with 1 liter of water;
• put peeled and finely chopped cucumbers, as well as chopped greens and green onions into the resulting liquid;
• s alt, add sugar and, closing the bowl with the soup with a lid, refrigerate;
• cut the beef into small cubes and add to the oven beforeserving.

If you are a vegetarian, you can have this soup without meat.

Tatariahni

Like many other Georgian dishes, soups can be both light and very satisfying. They are hardly suitable for those who want to lose weight, but you can still try this dish once.

You will need:

• 1 kg beef (fat);
• 1 capsicum;
• a small bunch of parsley with roots and dill;
• 4 carrots;
• 4 sprigs of celery;
• 2 laurels each
• 1-2 tsp garlic s alt;
• 2 pcs. bay leaves and onion heads;
• 3 liters of water.

Cooking Tatariakhni

The dish is prepared like this:

• beef cut into pieces;
• washed and boiled in cold water;
• remove foam before boiling;
• put carrots cut into circles and finely chopped greens;
• cook the soup for about half an hour;
• s alt, add capsicum;
• cook for about a quarter of an hour, putting bay leaves in the pan at the end.

Serve spicy Georgian soup Tatariakhni, sprinkled with chopped herbs and crushed garlic. It goes especially well with the traditional Shotis Puri bread, which is baked in a special oven.

Fish kharcho soup

Georgia is located on the seashore, and there are plenty of rivers there, so fish dishes are also represented in the national cuisine of this country. For example, they cook kharcho from sturgeon or stellate sturgeon with walnuts. In hisrecipe included:

• ½ kg of stellate sturgeon or sturgeon;
• 1 liter of water;
• 4 onions;
• 1 tsp Georgian seasoning hops-suneli;
• 3 tkemali sour plums;
• 1 carrot;
• s alt;
• 1 tbsp young nuts;
• a little parsley and celery;
• 2 teeth garlic;
• 1 pc. ripe tomato and capsicum;
• 1 tbsp l. flour, toasted until golden brown;
• bay leaf;
• fresh greens;
• 3 peppercorns.

Cooking fish kharcho

Sturgeon (stellate sturgeon) with walnuts is cooked like this:

• the fish is s alted and boiled until half cooked in a whole piece, putting 1 onion, carrot, pepper, roots and bay leaf in a bowl;
• remove fat from the broth;
• the fish is taken out and finely chopped, removing the bones;
• tomatoes and plums are scalded and peeled;
• boiled in 1 tbsp. water and rub through a sieve;
• softly chopped onions are sautéed on the skimmed fat and flour is added;
• pour strained broth, finely chopped greens, capsicum and boil;
• spread fish, crushed cilantro seeds and garlic, as well as suneli hops and a mixture of tomatoes and tkemali into the soup;
• after 5 minutes, crushed walnuts are added and boiled for another 10 minutes.

Serve soup sprinkled with herbs.

Chryanteli from fresh or frozen cherries

In Georgian cuisine there is also one unusual fruit soup, and it differs from compote in that it is s alted and garlic is added.

For 6 servings of chrianteli you will need:

• 100g fresh cucumbers;
• 150g fresh or frozen cherries;
• s alt;
• 1 each onion and garlic clove;
• 30g walnuts;
• freshly ground black pepper;
• a few sprigs of tarragon and parsley.

Cooking order:

• if fresh cherries are taken, they are pre-soaked in s alted water and the pits are removed;
• mash the berries in a saucepan;
• pour 2 tbsp. water and put on a slow fire;
• cook cherries for 15 minutes;
• cut the peeled onion into 2 pieces;
• strain cherry broth;
• boil by adding onion halves without covering the dish with a lid;
• greens are washed and chopped;
• take out the onion halves and reduce the heat;
• add greens, s alt and pepper;
• cover the saucepan with a lid and keep on fire for 5 minutes;
• pre-peeled cucumbers are finely chopped;
• walnuts are crushed in a blender;
• add them along with a pod of hot red pepper to the soup;
• after 3 minutes remove the pan from the heat;
• remove a red pepper pod;
• chill the soup.

Before serving, put cucumbers, a little crushed garlic and sprinkle with herbs.

Bozbashi

This hearty soup will need the following ingredients:

• ½ kg lamb;
• s alt;
• 200 g each eggplant (preferably pitted) and green beans;
• 2 eachPCS. garlic cloves and onion heads;
• 2 bell peppers;
• 4 tomatoes;
• 3 sprigs of cilantro.

Bozbashi is prepared in the following order:

• fat lamb boiled in 6 cups of water;
• meat is taken out, fried and poured with pre-strained broth;
• onion fried in oil;
• tomatoes are peeled and chopped;
• the broth is put on fire again;
• tomatoes, eggplants, bell peppers and beans are added to it;
• cook until vegetables are cooked;
• add chopped garlic and cilantro;
• s alt.

Bean soup

This easy soup, which can also be enjoyed during church fasts, is made up of the following ingredients:

• 300g beans (red);
• pepper;
• 2 onions;
• s alt;
• a few sprigs of greenery;
• half a cup of walnuts, preferably freshly picked.

Cooking:

• washed beans are boiled in 10 cups of boiling water until tender, then mashed with a fork;
• onion finely chopped;
• walnut kernels are crushed with a blender;
• mix all the ingredients and cook for another 10 minutes;
• add chopped greens;
• s alt and pepper;
• cook for a couple more minutes.

Shechamanda mushroom

For this soup you will need:

• ½ kg of mushrooms;
• 3 onions;
• ½ art. nuts;
• pepper;
• 1 tbspl. flour (preferably corn);
• greens (any, except tarragon), s alt and garlic to taste.

This delicious and hearty soup is prepared as follows:

• fresh mushrooms are sorted, boiled until cooked and filtered;
• mushrooms and cut into strips;
• onions are chopped and stewed in butter;
• flour is bred in ½ tbsp. mushroom broth;
• greens finely chopped;
• put mushrooms in broth, add flour dressing;
• press garlic;
• stir and boil;
• add herbs, capsicum, garlic and s alt;
• walnut kernels are crushed in a mortar;
• remove the soup from the fire;
• crushed nuts and chopped dill are added.

As you can see, Georgian cuisine is not only kebabs, khinkali and khachapuri. Try one of the many easy or hearty soup recipes above and impress your family. With the exception of khashi, they are all fairly easy to prepare and eaten quickly and with great appetite!