Step by step recipe for chicken chikhirtma. Georgian feast: a delicious recipe for Chikhirtma soup

Georgian chicken soup interesting in that it does not contain vegetable grounds. Only onion frying is used, but potatoes and carrots are not added. Instead, the broth is thickened with flour (in Georgia they often use cornmeal) and eggs (take whole or only yolks). To prevent the eggs from curdling and crumbling into gray flakes, the broth must be acidified with wine vinegar, lemon or pomegranate juice. A characteristic taste of the soup gives cilantro and seasonings.

Total cooking time: 90 minutes
Cooking time: 80 minutes
Yield: 4 servings

Ingredients

• chicken meat on the bone (any part of the chicken) - 600-800 g
• onion- 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
• black peppercorns - 2 pcs.
• Bay leaf- 1 PC.
• water - 1.5 l

How to cook chicken chikhirtma

For the chikhirtma recipe, you can use the whole chicken or take only the drumsticks and thighs, the main requirement for meat is that it should be on the bone for better richness. It is good if the bird is domestic.

I washed the chicken, cut it into pieces along the tendons, put it in a saucepan (volume 2 l). I added one whole onion, a bay leaf and a few black peppercorns. I put it on the fire and brought it to a boil, removed all the foam, salted it to taste and cooked until fully prepared chicken (about 1 hour).

Shortly before the end of cooking the chicken, you need to prepare the frying. On a piece of butter, I poached onion, cut into small cubes. As soon as the onion began to turn golden, I added flour to the pan. I used fine cornmeal. If it is not, then take the usual wheat.

Using different types flour, the taste of the soup will be different, so try both options and choose your favorite, I prefer the authentic Georgian chicken chikhiritma - with corn flour.

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

You should get the consistency of thick sour cream.

By this time, the chicken is already cooked. We take it out of the pan and cool slightly so as not to burn your hands. We disassemble the meat from the bones and set aside. We filter the broth.

Pour about 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 on low heat for 2-3 minutes. Then pour in 2 tablespoons of natural wine vinegar. We continue to cook for another 10 minutes.

Pour the 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, then use parsley.

In a small amount of the broth that we poured (it should not be hot), we shake the eggs with a fork, trying to beat them. And pour the mixture into the bowl. Do not boil, otherwise the eggs will curl into flakes. As soon as the first bubbles appear, turn off and remove from heat.

Serve the dish hot. If desired, white crackers can be dried and added to a plate with chicken and egg chikhirtma.

Description

Soup Chikhirma Georgian- a thick first course, which is traditionally cooked in rich chicken broth (sometimes chicken is replaced with lamb) without vegetables. Main Feature this soup is special way its thickening, based on the use of cornmeal and chicken eggs. Thanks to this technology, chakhirtma in Georgian without mashing turns out to be thick and at the same time homogeneous.

You can cook traditional chicken chikhirtma at home according to our recipe with a photo. We advise you to pay attention to some ingredients. So, flour for Georgian chikhirtma should be corn, but if it is not possible to buy it, you can use wheat flour. Instead of whole chicken eggs, we recommend using only the yolks to make the soup more tender, but you can try both options and choose the one you like best. And be sure to bring acid, because otherwise the eggs or yolks will not be distributed evenly, but will float on the plate with unaesthetic gray flakes.

If everything is clear, let's start cooking!

Ingredients

• 
  (700-800 g)
• 
  (4-5 pieces)
• 
  (2 tablespoons)
• 
  (1 PC.)
• 
  (1.5 tablespoons)
• 
  (25 g)
• 
  (20 g)
• 
  (pinch dried)
• 
  (1/2 clove)
• 
  (taste)
• 
  (taste)

Cooking steps

Half of my chicken, put in a saucepan, pour 1.2-1.5 liters of water and put on fire. Remove the foam formed during cooking with a slotted spoon. At the end, salt the broth to taste. Ready chicken We take it out of the pan and continue to work only with the broth.



Finely chop the onion and fry butter. Then add flour and, constantly stirring, pour in ½ tbsp. broth.



Pour the resulting sauce into a saucepan with broth, kneading everything with a whisk so that lumps do not form.



In a separate container, combine the egg yolks with lemon juice or white wine vinegar and beat well with a whisk for 2 minutes.



Bring the broth to a boil, and then put the chopped greens, chopped garlic, red ground pepper and yolks mixed with acid. So that the latter do not curl up, when they are introduced, we intensively work with a whisk, and then immediately remove the broth from the heat.



Now let the soup brew a little.



Georgian chikhirtma served in portions. First, finely chopped chicken meat is placed on a plate. Then the yushka is added. The soup is decorated with chopped cilantro (can be replaced with dill or parsley, which are more familiar to us). And be sure to put dried or fresh mint: without it, chikhirtma loses its unique flavor. You don’t need to put sour cream, because it will drown out natural taste soup. If desired, chicken chikhirtma can be served white bread or croutons.



Enjoy your meal!

And here's another thing that interested me: but really, what kind of first courses do we, zhigits, have? And then all the second and snacks, although tasty, varied and with vitamins. You have to eat soup sometimes!

And I remembered about the Georgian national soup chikhirtma - was inspired by the dispute between the characters of our great writer Ilya Chavchavadze Luarsaba and Darejan, which is tastier - bozbash or chikhirtma? This soup is extremely easy to make.

Ingredients:

(for 6-8 servings):

• chicken - 1kg
• water - 6-8 cups
• onion - 2 small onions
• cilantro - 1 bunch
• wheat flour - 2 tbsp. spoons
• egg yolks - 3 pcs.
• white wine vinegar - 2 tbsp. spoons
• ground Imeretian saffron - 1 tbsp. the spoon
• salt, ground black pepper, lemon juice - to taste

Popular

First, put on a camouflage suit, go to a remote village and catch a stray chicken on a dusty road.

If you hate to take someone else's, then cut this someone else's head, pluck, gut and all that - there is a way out for you too. Just buy a good freshly slaughtered chicken (not frozen, I beg you!) and cook a good strong broth out of it.

So, let's not start a discussion about what is right broth: just boil this unfortunate chicken and get, firstly, a transparent golden broth, and secondly, a whole soft chicken.

But do not turn off the broth yet: let it gurgle on the smallest fire.

Well, of course, while the chicken was cooking, you didn’t think of peeling a couple of onions. They had to be cut so finely that a microscope was required to look at the onion squares.

Remove the fat from the broth and on it (however, you can also use butter) in a frying pan stew the onion until pink, while finely-finely crumbling a bunch of cilantro. Pour this herb to the onion, but it’s too early for you to go chatting on the phone: take a couple of spoons wheat flour and dilute it without lumps in a bowl with slightly cooled broth from the pan - it will need about a cup - then pour back and stir.

You can put the beautifully sliced ​​chicken back into the broth - or you can use the soup without it, for ease of the stomach (what to do with the chicken in this case - well, at least make a salad, I don’t know. Or brown and smear nut butter- unbelievable!).

There in the broth - that's right, sautéed onions and herbs. Let it bubble with occasional stirring.

Now quickly break three fresh village eggs, separating the whites, rub the yolks well in a bowl, pour in two tablespoons of white wine vinegar, rub them together for another five minutes and set aside.

In the meantime, the broth is full of resentment - you pour in an infusion of Imereti saffron prepared a couple of hours ago (one tablespoon of saffron petals is poured into 1/3 cup of boiling water, it costs itself, it costs, and then it is filtered) - this is to give a bright Buddhist color, let it boil five minutes, and - oh yes, salt! - at the end, turn off the fire.

Now for the attraction! The drums beat an alarming fraction, take a bowl of mashed yolks in your left hand, a whisk (or fork) in your right hand, pour the mixture in a thin stream into hot broth and you chatter.

As a result, you see wonderful egg ribbons all over the soup. Over time, you get the hang of it and you will get more and more elegant phantasmagoric drawings.

Chikhirtma is ready.

It is very good to eat it, having dripped lemon juice there, sprinkled with black pepper and more crackers.

By the way, it is quite possible to cook a lightweight version: first, sauté onions and greens in oil, then pour boiling water into the pan, again dilute a couple of tablespoons of flour in liquid - in general, nothing new. Unless the egg can be added together with the proteins, and finally sprinkle the plates with fresh herbs.

The name of the first dish chikhirtma, unusual for our European ear, is quite popular in Georgia. Let's explain - this is a soup that is prepared from chicken or lamb. And if in more detail, then this is a very rich broth, in which there is no vegetable set familiar to us (for example, potatoes, carrots). There is only fried golden onion, and eggs and flour create density. To prevent the eggs from curdling in the hot broth, lemon juice is introduced, which also leaves a tint taste mark. So, on the agenda is chikhirtma - Georgian chicken soup.

Let's discuss the recipe. We suggest cooking a variant of the dish with chicken. Any part of the chicken, except for the fillet, should be taken into work. That is, the meat should be on the bone so that the broth is as rich as possible. If you like the taste of cilantro, then using this green will bring you as close as possible to original performance. We have opted for fragrant leaves parsley, which has a more neutral flavor.

Ingredients:

Georgian chicken chikhirtma: recipe

1) We are working chicken drumsticks. Rinse them thoroughly under running tap water. Do the same with parsley and lemon. Let's clean the onion. We will process the egg shell with a solution of soap.
2) Fill specified quantity water into a thick bottomed saucepan. Lay out the chicken parts, salt, add peppercorns, throw a bay leaf, put a whole onion head. Let the broth boil (40 minutes).

3) Throw a piece of butter into a heated pan. After a couple of minutes, we will lay out the chopped (you can chop absolutely arbitrarily) two onions there. On a minimum fire, let the onion languish, we will mix regularly. Our task: to wait for absolute readiness, that is, the onion should soften and acquire a light caramel shade.

4) After waiting for the desired result, pour flour into the pan.

5) Mix vigorously and hold on fire for a little (3 minutes).

6) Pour a glass of chicken broth into the pan to the onion-flour mass. Let's mix. Let it all cook together for 3-4 minutes until thickened.

7) The broth has already been cooked by this time. Let's pass it through a sieve to get only one liquid. Remove the meat from the bones, put in a bowl. From the total volume of the broth, pour 150 ml into a mug, set aside to cool.

8) Add turmeric and the contents of the pan to the broth in a saucepan. Stir vigorously and cook for 3 minutes over medium heat.

9) Squeeze juice from half a lemon (medium size).

10) Pour it into the soup. We cook 10 minutes. Add finely chopped parsley.

11) In a chilled broth in a mug, drive in two eggs.

12) Shake them with a whisk.

13) Pour the egg mixture into the pan and keep a little more on the stove. It is very important not to let the soup boil, you just need to wait for the first bubbles to appear on the surface and immediately remove it from the burner. If overcooked, the eggs will curdle and turn into flakes. Pour the finished chikhirtma into plates and start the meal.

We hope our recipe was useful and now you know how to cook chicken chikhirtma. Enjoy your meal!

1 chicken without breast; 3 onions; 3 egg yolks; 2 tbsp. l. white wine vinegar; 1-2 tbsp. l. corn flour; 2 tbsp. l. butter; 1 st. l. Imeretian saffron; a bunch of cilantro; salt, black peppercorns

Cut the fillet from the chicken (use in another recipe), pour 2-3 liters cold water, quickly bring to a boil, remove the foam, add 1-2 unpeeled onions, a couple of black peppercorns, turn off the heat 10 minutes after boiling water, let the chicken stand in the broth under the lid for 45 minutes. In the meantime, pour the saffron with a ladle of broth, let it brew. Beat the yolks with a fork, pour in 2 tbsp. l. vinegar, pour in a ladle of hot broth, mix. Remove the chicken skin and set aside, remove the meat from the bones, divide into fibers. With oil over medium heat, fry finely chopped chicken skin and onion until the onion is soft, add and fry the flour, pour in the broth in portions, stirring so that there are no lumps. Add chicken meat, pour strained saffron infusion, add finely chopped cilantro, mix. Pour in a thin stream while stirring. egg mixture, bring to a boil, let stand on the lid for 10 minutes. Serve with wheat bread, coarsely ground black pepper and vinegar.

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Natural, 22 Sep 2013