Chikhirtma: Georgian chicken recipes

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

Any Georgian knows perfectly well what "chikhirtma" is. The recipes for this unusual 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

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

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

A distinctive feature of this soup is the complete absence of vegetables and cereals. 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, s alt, 60 grams of flour, pepper, lemon, 200 grams of onion and a little vegetable oil.

The whole process consists ofmultiple steps:

1. First of all, the chicken must be cut into pieces, and then boiled, pouring three liters of water. This will take some time.
2. Then the meat must be sorted out, separating it from the bones, and the broth should be carefully strained into a clean pan.
3. After that, 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, with constant stirring, the flour must be added to the hot broth.
6. After adding the onion, put the pan on the stove. Food should cook together for 5-6 minutes.
7. Beat the eggs separately, then slowly add them to the pot along with the pepper and s alt. In this case, the broth should not boil too much. Now ready 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 generously sprinkle everything with chopped herbs.

Original fragrance

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, s alt, 2 eggs, pepper, and 1 teaspoon of cinnamon andground coriander.

Preparing everything is very simple:

1. Cook the whole chicken, not forgetting to remove the foam. Otherwise, the broth will be very cloudy.
2. Remove the meat from the pan and disassemble 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. Dissolve 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 s alted, 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 gradually add this mixture to the hot soup and bring it back to a boil.

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

Corn flour soup

Some housewives are mistaken, believing that real Georgian soup 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, s alt, a mixture of herbs (parsley, bay leaf, leek and thyme), 1 bunch of cilantro, as well as two tablespoons tablespoons butter, cornmeal and wine vinegar.

The soup preparation method willnext:

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, rub it well, and heat the food together for one minute.
6. Add some broth and stir until smooth.
7. Slowly pour the resulting mass into a saucepan. Then you need to put it on the stove and cook 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, s alt and remove the pot from the stove.

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

Simplified version

Some chefs 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, s alt, 250 grams of onion, 50 milliliters of wine vinegar, bay leaf, peppercorns, cilantro and herbs.

Cooking this soup is much easier:

1. First, as usual, you need to cook the broth. 30 minutes before the readiness, add pepper, bay leaf and chopped greens.
2. Remove the bird from the pan and divide 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 making 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. First of all, you need to boil the broth on chicken legs.
2. Then, after crushing the green onion, fry it in butter.
3. Add flour to it, a little broth and stir well. The mass mustget thick enough, but homogeneous.
4. Spices provided according to the recipe, pour the 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.

National dish

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

chicken (1.5 kilograms), 1 carrot, s alt, 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 ground black pepper and Imeretian saffron.

Cook soup as follows:

1. First, the chicken carcass must be cut into pieces.
2. Boil water in a saucepan, add s alt, and then lower the pieces of meat into it.
3. Add carrots and whole onion. While the broth is boiling, you can do the rest of the work.
4. Peel, chop and saute the onion in oil.
5. Add flour to it, mix and fry until the mixture darkens.
6. Strain the finished broth, and then, adding s alt, saffron and pepper, put it on fire again. The meat at this time will cool quietly on a separate plate.
7. Introduce the friedbow and wait 5 minutes.
8. Beat eggs well with s alt 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 put the meat in each plate, pour the broth over it, and then decorate with cilantro and a slice of lemon.

Custom variant

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

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

The whole technological process can be divided into stages:

1. First, 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 noticeably improve the taste of the finished dish.
3. Add a couple of liters of water, s alt, cilantro and cook slowly, skimming off 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.

This soup preparation can be considered finished. Further actions will concern only its serving and table setting. There is only one rule to remember here: there is never too much greens in the soup.

Fragrance

Some chefs wishingadd a special zest 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, s alt, 3 onions, pepper, butter, bay leaf, spices and herbs (parsley, onion and dill).

This method involves the following steps:

1. First, the chicken must be cut into portions, and then fried in butter until a characteristic crust. Ready meat can be immediately put into a saucepan or ducklings.
2. In the same pan fry the onion and add it to the chicken. Then pour a glass of water into the same place and simmer for 20 minutes, after adding a little s alt.
3. Remove the stalks from the tomatoes, and grind the rest with s alt in a blender. Transfer the mass 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, let the finished dish brew a little.