Home-style chicken chikhirtma
8 servings
60 minutes
Chikhirtma is a traditional Georgian soup with a rich flavor and silky texture. Its history traces back to ancient culinary traditions of Georgia, where such dishes were valued for their nourishment and warming properties. Tender chicken meat, aromatic broth, sautéed onions and garlic create a rich flavor bouquet further enhanced by fresh cilantro. The uniqueness of chikhirtma lies in the use of an egg mixture with vinegar that gives the soup thickness and a slight tanginess. This dish is perfect for cozy home meals as well as celebrations where it is served with crispy bread or flatbreads. Chikhirtma not only satisfies hunger but also provides a sense of comfort and warmth highly appreciated in Georgian cuisine.
1
Remove the skin from the chicken carcass, wash it, place it in a pot, cover with cold water until fully submerged, bring to a boil over high heat, skim off the foam, and reduce the heat to medium.
- Chicken: 1 piece
2
Clean 2 carrots, 2 onions, and 5-6 cloves of garlic, put the vegetables in the broth and boil for about 1 hour. Add bay leaf, black and allspice peppercorns 10 minutes before the end of cooking.
- Carrot: 2 pieces
- Onion: 8 heads
- Garlic: 2 heads
- Bay leaf: to taste
- Allspice peas: to taste
- Black peppercorns: to taste
3
While the broth is boiling, clean and chop the onion. Melt butter in a pan and sauté the onion until soft and translucent.
- Onion: 8 heads
- Butter: 60 g
4
Remove the chicken from the broth and set aside to cool. Strain the broth and return it to medium heat. If necessary, dilute the broth with boiling water. Never with cold water.
5
When the onion is sautéed, sprinkle it with flour and mix.
- Wheat flour: 3 tablespoons
6
Then, while constantly stirring, pour hot chicken broth into the onion. It should result in an onion puree with the consistency of liquid sour cream. Cook it for 5 minutes while stirring occasionally, then add chopped garlic and cook for another 2 minutes.
- Garlic: 2 heads
7
To dissect a chicken.
8
Add the onion-garlic mixture to hot but not boiling broth and mix well. Add chicken. Season with salt and pepper to taste. Cook on medium heat for 10 minutes.
- Salt: to taste
- Ground black pepper: to taste
9
Crack the eggs into a bowl and whisk. Then pour vinegar into the egg mixture and mix well.
- Chicken egg: 5 piece
- Vinegar: 3 tablespoons
10
While constantly stirring, pour the egg-vinegar mixture into the soup in a thin stream. Cook for 5 minutes while stirring occasionally.
11
Add cilantro to the chikhirtma, stir, turn off the heat, and let the soup steep for 10 minutes.
- Coriander: 100 g