Lamb Chikhirtma
6 servings
60 minutes
Chikhirtma is a traditional Georgian soup made from lamb, rich in flavors and aromas. Its history traces back to ancient Georgia, where it served as a hearty and warming dish. The base consists of tender lamb cooked in fragrant broth with saffron, giving the soup a characteristic golden hue and mild spiciness. An important feature is the addition of wine vinegar, which adds a refined tang that balances the meat's richness. The finishing touch is egg yolks introduced in a special way to give the soup a silky texture without curdling. Cilantro at the end enriches the flavor with freshness and zest. This soup is perfect for cool evenings, warming and nourishing you while its rich taste makes it an unforgettable gastronomic experience.
1
Wash the lamb with cold water, cut into small pieces (3-4 pieces per serving), place in a pot and boil, removing the foam that appears on the surface. Remove the cooked lamb from the pot and strain the broth through cheesecloth or a fine sieve.
- Mutton: 500 g
2
Fry finely chopped onion in oil, sprinkle with flour, mix, and fry again. After that, add the cooked lamb, fried onion with flour, saffron, salt, and pepper to the strained broth and bring to a boil.
- Onion: 2 pieces
- Vegetable oil: 1 tablespoon
- Wheat flour: 1 tablespoon
- Saffron: 0.5 teaspoon
- Salt: to taste
- Black peppercorns: to taste
3
Boil the light grape vinegar separately and pour it into the soup, let it boil again, then remove the pot from the heat.
- Wine vinegar: 2 tablespoons
4
Before serving, beat the egg yolks in a separate bowl, mix with a little broth, pour into the soup, stir, and heat without boiling (to prevent the yolks from curdling), then sprinkle the soup with cilantro.
- Chicken egg: 2 pieces
- Coriander: to taste