Chicken Chikhirtma
6 servings
40 minutes
Many Georgian soups help with a hangover, but chikhirtma is a special case. It is a very subtle soup, it heals imperceptibly and somehow intelligently. Even those unfortunates who cannot move either an arm or a leg come to life from it
1
We cut the chicken into pieces, chop the onion, and put everything in a pot. We simmer on low heat without water. If the chicken is not fatty enough, a little water can be added to prevent burning.
- Chicken: 1 piece
- Onion: 6 heads
2
When the chicken is almost ready, pour in 8-10 cups of water or more, depending on how much soup you want to make.
3
We add a bunch of cilantro tied with thread to the pot, season it, and simmer on low heat, periodically skimming off the foam. The stewed chicken and onion give the soup a special flavor — it is very different from simple chicken broth.
- Sea salt: to taste
- Cilantro: 1 bunch
4
After 10 minutes, we take the chicken out of the broth and place it in a separate dish. We throw away the bunch of cilantro. We strain the broth and discard the onion.
- Cilantro: 1 bunch
- Onion: 6 heads
5
We take eggs, separate the yolks from the whites, and mix them with wine vinegar. We pour the yolks into the slightly cooled broth, but carefully, so they don't curdle. We pour the broth into bowls and add pieces of chicken. A wonderful morning soup is ready.
- Chicken egg: 5 piece
- Wine vinegar: 1 tablespoon
