Chikhirtma" soup with lamb, cilantro and egg sauce
3 servings
180 minutes
Chikhirtma is a fragrant Azerbaijani soup that combines the rich flavor of lamb, the spice of cilantro, and the tenderness of egg sauce. Its history dates back to ancient Caucasian traditions where lamb was used to create hearty and warming dishes. The light sour note from white wine vinegar makes the soup particularly refined. Onions sautéed in butter add depth of flavor, while slow cooking reveals the aroma of each ingredient. Chikhirtma is not just a soup but a true gastronomic journey, perfect for cool evenings or family lunches. It warms, satisfies, and provides a sense of home comfort while staying true to Azerbaijani culinary traditions.
1
Chop the onion and sauté in butter.
- Onion: 2 heads
- Butter: 20 g
2
Cut the lamb into small pieces and add to the onion. Stew for 15 minutes.
- Lamb: 500 g
3
Pour cold water over the onion-meat mixture and boil for 2.5 hours. Add salt, pepper, and chopped cilantro.
- Cilantro: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Beat the eggs with vinegar and pour into the soup, stirring continuously. Bring the soup to a boil and remove from heat.
- Chicken egg: 3 pieces
- White wine vinegar: 2 tablespoons
