Georgian Chikhirtma Soup
Chikhirtma is one of the best-known soups of Georgian cuisine: a rich chicken broth with fried onions, thickened with eggs and sharpened with a touch of…
- CuisineGeorgian
- Prep15 min
- Cook1 h 30 min
- Total1 h 45 min
- Makes6 servings
Georgian Chikhirtma Soup
1. Cook the broth:
Boil the whole chicken in water until tender, skimming the foam.
Take the chicken out and strain the broth.
2. Fry the chicken:
Cut the chicken into pieces at the joints and fry them in 100 g of butter until golden.
3. Fry the onions:
In another 100 g of butter, fry the chopped onions until they turn golden.
4. Combine:
Put the chicken and onions into the strained broth and bring it back to a gentle heat.
5. Thicken with eggs:
Beat the eggs and whisk in a ladle of warm broth, then pour the mixture into the soup in a thin stream,
stirring constantly. Keep the soup just below boiling so the eggs do not curdle.
6. Season & serve:
Season to taste with vinegar or lemon juice and salt, then sprinkle with pepper
and chopped parsley or dill.
Georgian Chikhirtma Soup
History & OriginsChikhirtma is one of the best-known soups of Georgian cuisine: a rich chicken broth with fried onions, thickened with eggs and sharpened with a touch of vinegar or lemon juice. This version is recipe no. 30, "Суп грузинский чихиртма", from a Russian-language cookbook.
Georgian Chikhirtma Soup
The story behind the dishChikhirtma is one of the best-known soups of Georgian cuisine: a rich chicken broth with fried onions, thickened with eggs and sharpened with a touch of vinegar or lemon juice. This version is recipe no. 30, "Суп грузинский чихиртма", from a Russian-language cookbook.
