How long to cook chikhirtma?

Boil Chikhirtma for 1 hour.

How to cook chikhirtma

Per pan 3 liters
Chicken thighs – 2 pieces
Onion – 2 heads
Plain flour – 2-3 tablespoons
Chicken egg – 4 pieces
Saffron – 2 tablespoons
Apple or wine vinegar – 2 tablespoons
Salt – 1 teaspoon
Cilantro – 1 bunch
Ground black pepper – a few peas
Salt – 1 tablespoon

How to cook chikhirtma
1. Defrost chicken, wash and put in a saucepan.
2. Pour the chicken with 2 liters of water and put on fire.
3. Salt and pepper the stock, simmer the chicken for 30 minutes, then remove from the pot, cool, de-bone, and return the meat to the pot.
4. Peel and finely chop the onion.
5. Heat up the pan, pour vegetable oil and put the onion in the pan.
6. Fry the onion for 5 minutes, then evenly sprinkle with flour and mix, fry for another 3 minutes.
7. Pour the chicken broth through a sieve into a bowl and return to the pan so that the broth is free of bones.
8. Put the pan on the fire, add onions, spices, vinegar and cook for 2 minutes.
9. Break the eggs into a bowl, beat and pour into the soup in a thin stream.
10. Wash cilantro, dry and chop finely.

Sprinkle chikhirtma with cilantro when serving.

Tasty Facts

– Wheat flour can be replaced with corn and buckwheat.

Chikhirtma is a Georgian soup.

– Vinegar is added to chikhirtma so that the eggs are evenly distributed in the broth and give it a pleasant density.

– When cooking chikhirtma, vinegar can be replaced with lemon or pomegranate juice (3-4 tablespoons).

РChikhirtma is boiled for 1 sitting, since the eggs in the soup are almost raw. Chikhirtma will be stored for only a few hours.

– In the classic recipe, not the whole chicken egg is often used, but only beaten yolks.

– Additionally, coriander, mint and cinnamon can be used as spices for chikhirtma.