Classic Georgian Chikhirtma
4 servings
35 minutes
Chikhirtma is one of the oldest Georgian soups, embodying sophistication and simplicity. Its delicate texture and rich flavor are revealed through a combination of chicken broth thickened with flour and airy egg cream softened with lemon juice. This soup is known for its warming effect and lightness, making it ideal for both festive gatherings and everyday dinners. Spices like coriander, cinnamon, and mint add Eastern notes, transforming the taste into a harmony of freshness and depth. Traditionally, chikhirtma is served with lavash, which perfectly complements the soup's tender consistency. It is not just a dish but a true gastronomic symphony.
1
Boil concentrated chicken broth.
- Chicken: 1 piece
2
Pour some broth into two separate containers and let it cool to a warm state.
3
Thicken one part with flour.
- Corn flour: 3 tablespoons
4
Beat the eggs.
- Chicken egg: 5 piece
5
In the second part of the broth, add lemon juice whipped with olive oil and eggs. The volume of the broth should be slightly more than half compared to the eggs.
- Lemon juice: 3 tablespoons
- Olive oil: 1 teaspoon
6
First, add the mixture of broth and flour to the pot, then add the mixture with eggs.
- Corn flour: 3 tablespoons
- Chicken egg: 5 piece
7
Season with salt and pepper.
- Salt: to taste
- Seasonings: to taste
8
The ready chikhirtma is seasoned with coriander, cinnamon, and mint.
- Ground coriander: 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Mint: 2 teaspoons