Chikhirtma is a Georgian dish. This soup is very tender and satisfying. Chicken is the most popular filler for chikhirtma. There are also options with lamb, but they are not so well known.
It is necessary
- - 4 chicken legs
- - 4 egg yolks
- - 1.5 water
- - 3 medium onions
- - a pinch of saffron
- - a pinch of coriander
- - 1 stick of cinnamon
- - 3 tsp corn flour
- - 2 tbsp. lemon juice
- - a bunch of cilantro
- - a bunch of basil
- - a bunch of mint
- - salt to taste
Instructions
Step 1
Put the legs in a saucepan, fill with water, salt, bring to a boil and cook over low heat until the meat is cooked, about 30-40 minutes, periodically skimming off the foam.
Step 2
While the chicken is cooking, finely chop the onion and fry it in sunflower oil until soft, about 3-4 minutes.
Step 3
We take out the chicken from the broth, filter the broth, pour one glass, the rest back into the pan. Place the cinnamon stick, saffron and cardamom in a saucepan. Bring to a boil and cook over low heat for 5-7 minutes, then remove the cinnamon.
Step 4
Beat the egg yolks with a mixer or whisk until smooth, add 1 tsp there. corn flour, then gradually pour in half a glass of broth, stirring constantly. Add lemon juice, stir and set aside.
Step 5
In a separate bowl, mix the rest of the cornmeal with the broth and fried onions.
Step 6
Add this mixture to the broth in a saucepan and cook over low heat for 5-7 minutes.
Step 7
Meanwhile, remove the meat from the bones and cut it into pieces.
Step 8
After 7 minutes, turn off the heat and let the pan brew for 3-5 minutes. Then pour in the egg mixture in a thin stream, stirring constantly. Add chopped greens immediately.
Step 9
Warm up, stir and add the chicken. The dish is ready, pour it into plates and serve.
