Step 1: Prepare the chicken.

First of all, rinse the chicken well under running water and then place it on cutting board. Using a knife, cut the chicken into small pieces and rinse again under running water. Attention: the meat can be cut into parts such as drumstick, thigh, wings and back.

Step 2: Prepare chicken broth.

Posting chicken pieces into a deep saucepan and fill them with purified water. Place the container on medium heat and cover with a lid. When the water starts to boil, remove the lid from the pan, and be sure to skim off the resulting foam from the meat using a slotted spoon. Cook the broth for low heat during 80-90 minutes, adding water as needed until the meat is tender. Important: During cooking, add salt to the broth to taste.

Step 3: prepare the onion.

Using a knife, remove the peel from the onion, and wash the vegetable thoroughly under running water. cold water. After this, place the onion on a cutting board and chop it into small squares. Transfer the finely chopped component to a free plate.

After this, put a frying pan on low heat a small amount vegetable oil. When the oil is hot enough, add the onion and, stirring from time to time with a wooden spatula, fry until it forms on the surface. golden color. Immediately after this, turn off the burner and transfer the onions back to the plate so that the vegetable oil remains in the pan.

Step 4: prepare the lemon.

We rinse the lemon under running water and then transfer it to a cutting board. Using a knife, cut the citrus into two halves. Squeeze the juice from each lemon part using a manual juicer.

Step 5: Prepare the lemon-egg mixture.

Using a knife, break the eggshells and pour the yolk and white into a small bowl. Add freshly squeezed lemon juice to the same container and, using a hand whisk, lightly whisk until smooth.

Step 6: Prepare the chicken meat.

When chicken bouillon When it’s ready, turn off the burner and use a fork to place the chicken on a cutting board. Set the meat aside for 10-15 minutes so that it becomes warm. After that clean hands separate the meat from the bones and use a knife to cut the component into small pieces if necessary. Transfer the shredded chicken to an empty plate.

Step 7: Prepare the greens.

We rinse the parsley under running water and, lightly shaking it off excess liquid, place it on a cutting board. Using a knife, finely chop the greens and then transfer them to an empty plate.

Step 8: prepare the flour.

Place the frying pan again with the remaining onions after frying, vegetable oil on a small fire. Immediately pour the flour into the container and, while constantly stirring with a wooden spatula, lightly fry the flour. Attention: It is necessary to fry the flour in such a way that it does not change color, but simply warms up slightly and absorbs the oil. After this, pour it into the frying pan. 200 - 250 milliliters hot broth and, using a hand whisk, mix everything thoroughly so that no lumps form in the mass. Then turn off the burner and flour mixture set aside.

Step 9: prepare chicken chikhirtma.

Place in hot broth fried onion and mix everything well with a tablespoon. Immediately after this, pour the flour mixture into the broth and mix everything again with available equipment. Now put the pan on medium heat, and after the soup boils, turn the heat to low and cook it for another 5 minutes. After the allotted time has passed, add the egg-lemon mixture into the chikhirtma in a small stream, constantly whisking everything with a hand whisk until smooth. Again we wait for the soup to boil and then immediately turn off the burner. Important: After preparing the dish, taste it for salt; if the soup is still not salty, then add more salt to taste.

Step 10: serve chicken chikhirtma.

Using clean hands, place shredded chicken into serving bowls. Then pour the soup into the meat using a ladle and at the end sprinkle everything well with chopped parsley. If desired, chicken chikhirtma can be decorated with another slice of lemon. Immediately after this, serve the dish dinner table and treat friends and family with chikhirtma along with slices of bread and fresh green onions to taste.

Enjoy your meal!

Real chicken chikhirtma can also be seasoned with cornmeal. Then the taste of the soup will be even richer and more aromatic.

Instead of fresh parsley, you can add chopped cilantro to the soup.

If desired, you can add not eggs to chicken chikhirtma, but only chicken yolks with lemon juice.

If you don’t have a manual juicer at hand, don’t worry, because you can squeeze the juice from a lemon with your hands.

To prepare chikhirtma, it is best to use broiler chicken, since such meat boils faster and turns out very soft and tender.

Georgian chicken chikhirtma - this is the recipe hearty soup, often used for banquets. Despite the complex name, it is a simple broth based on meat and eggs. To add thickness, use flour.

basic information

Georgian soup chikhirtma - absolutely unusual recipe. From regular soup it is distinguished by the complete absence of vegetables. Onions and spices are used for frying. Greens, flour and wine vinegar are mainly used as thickeners.

It takes about an hour to prepare all the ingredients. The cooking itself takes about 40 minutes. Total time- 90 minutes. The recipe is quite simple, even an inexperienced housewife can handle it.

Also good for homemade food, and as the main dish on the holiday table.

Tip: “Doesn’t keep well in the refrigerator, best served hot.”

What is needed for the chikhirtma recipe for 4 servings

• 700 g chicken meat on the bone.
• 3 onions.
• 2 tbsp natural wine vinegar(replace with regular lemon juice).
• 2 chicken eggs.
• 2 tbsp flour, corn or regular wheat.
• 3-4 pieces of fresh cilantro.
• A third of a teaspoon of loose saffron (replaced with turmeric).
• 20 g butter.
• Salt.
• 2 black peppercorns.
• 1 bay leaf.
• One and a half liters of regular liquid.

How to prepare chikhirtma?

The bird must be washed carefully under running water. There is no need to soak only if there is no doubt about the quality of the purchased product. Cut a large carcass, preferably following the lines of the tendons. Place it in a 2-liter saucepan and add 1.5 liters of water so that it completely covers the meat, as in the photo.

Also add bay leaf, whole, peeled, to the mixture. onion. In order for the meat to have bright taste, use a few black peppercorns. They should be added to taste.

Advice: “To make Georgian chicken soup, you should be responsible when choosing meat. It is better to choose the part on the bone. Preference is given to fatty varieties. It’s good to use domestic, well-fed poultry to make the soup rich and very tasty.”

To cook, cook until water begins to boil. After this, the recipe requires skimming off the foam on top and putting the dish back on the fire. After this, you need to salt the water and leave the chicken for about an hour until it is ready.

After this, to prepare the soup according to the recipe, you need to fry it. Throw finely diced onion into the frying pan. It is better to fry it on a regular butter as in the photo.

When it appears golden crust, add a little flour, mix. Take a few tablespoons of the poultry stock (when it's almost done) and pour it into the mixture. Fry until done.

The result should be a not too liquid, creamy mixture, similar to an egg solution. It needs to be placed in a separate pre-prepared plate and continue to cook according to the recipe.

Ready meat should be carefully separated from the bones and cut, if necessary, as in the photo. The broth should be strained to get rid of bay leaf and pepper in liquid.

It is necessary to pour approximately 150 ml of broth for further purposes. The remainder must be put back on the stove. Turn the heat to low and add a little saffron, turmeric or other seasonings to taste. Cook like this for 2-3 minutes.

After this, according to the recipe, pour several tablespoons of wine vinegar into the soup. Put the mixture back on the heat and leave it like that for at least 10 minutes. After this it will be almost ready.

The recipe for soup from Georgia implies that you need to add finely chopped and boiled chicken. The resulting mixture should be sprinkled with finely chopped cilantro or other herbs of your choice.

The pre-prepared and poured broth must be cooled slightly. Drive a few in there raw eggs and stir thoroughly. Put on fire, but do not bring to a boil. At the first appearance of bubbles on the surface, immediately remove and cool slightly. After pouring into ready soup on prescription.

You can cook soup not only from chicken meat, but also from pork. As a result, the soup will be fattier and richer. But in this case, the main thing is not to overdo it.

If necessary, during the cooking process the meat is replaced with fillet. However, bone-in parts are more suitable for the recipe, as they allow you to achieve the desired consistency of the dish.

To make the dish more piquant, as if from Georgia, add:

• Ground black pepper.
• Citric acid.
• Citruses.

Tip: “If the eggs in a separate broth are constantly curdling, add a couple of tablespoons of wine vinegar to them.”

Add a couple of chopped garlic cloves - finished product it won't hurt. But the main thing is not to overdo it, because original dish should not be too spicy.

To serve, use regular unsalted croutons from white bread. They need to be dried a little, chopped, and then poured into the broth. This will make it both tastier and more satisfying.

Regular or dry pita bread works well. There is no need to add anything to it - salt or some spices will kill the taste of the broth. It is better to use fresh additives. Regular bread will also work.

To give the soup unusual taste And summer freshness, decorate it with a small mint leaf. Parsley also works well as a green if people don't like the taste of cilantro.

Chikhirtma is Georgian national soup. Very, very tasty! Unusual, beautiful, slightly sour, easy to prepare.

500 g chicken; 2 large onions; 4 eggs; butter; wine vinegar (or lemon juice); flour; saffron; salt; greens (parsley, dill or cilantro).

1. Cook the chicken broth, carefully skimming off the foam. Salt the broth halfway through cooking.

2. Finely chop the onion. Fry in butter.

3. Add 2 tbsp to the onion. flour, mix, fry everything together.

4. Pour 1/2 ladle of broth into the onion, stir so that there are no lumps. Stew the onion in the broth.

5. Take about half a tablespoon of saffron and pour it hot water. Wait until the infusion cools down.

6. Remove the chicken from the finished broth. Separate meat from bones.

7. B ready broth send onions. Continue cooking.

8. Add 2-3 tbsp to the soup. wine vinegar or lemon juice.

9. Separate the yolks from the whites. We don't need proteins - they make the soup not so beautiful.

10. Stir the yolks, pour in the saffron infusion, mix everything well.

11. Pour into soup. Stir the soup all the time so that the yolks do not curdle (2 minutes). Remove the pan from the heat.

Chikhirtma - very tasty thick soup, which is cooked in chicken or lamb broth, a dish Georgian cuisine. This soup is interesting because, apart from onions, it contains no vegetable grounds at all; the broth is thickened with flour and a sour egg mixture. And the characteristic taste is given by greens and spicy seasonings. Preparing chikhirtma is easy and simple; if desired, anyone can prepare this wonderful and unusual soup.

Ingredients: (for 4 servings)

• 500-600 g of any chicken meat with bones
• 3 medium onions (100 g each)
• 1 carrot
• 2 large eggs or 3 small
• 2 tbsp. l. wine vinegar or lemon juice
• 2 tbsp. l. flour
• 25-30 g green cilantro
• 1/3 tsp. ground coriander
• 1/3 tsp. saffron or turmeric
• salt pepper
• butter or vegetable oil
• 1.5 liters of water

Preparation:

I must say that I prepare chikhirtma, slightly deviating from original recipe. For example, I cook delicious broth chicken with onions and carrots, as for regular. Instead of expensive saffron, I use turmeric; in addition, I add spices that are not in the recipe, but I love them - curry, suneli hops and garlic. And the soup tastes mmmm... very tasty!

So let's get started. Pour 1.5 liters of water into the chicken (along with fat), bring to a boil and carefully skim off the foam. Then add a whole peeled onion, peeled carrots, salt (1 teaspoon of salt with a small slide) and cook over low heat until tender. You can also add a few peppercorns to the broth for taste.

While the broth is cooking, fry the onion. Cut the remaining two onions (about 200 g) into small cubes and roll them in 1 tbsp directly on the board. l. flour with a small slide.

Melt 50-70 g of butter in a frying pan (can be replaced with 3-4 tablespoons of vegetable oil). Fry the onion and flour until lightly golden, stirring frequently to ensure the onion browns evenly.

Scatter a second heaping spoonful of flour over the onion.

Stir until the flour is completely combined with the onion. Then add two ladles of broth from the pan and let it simmer for two minutes over low heat.

By this time the chicken is already cooked. Remove it from the pan and let it cool slightly. We throw the onion and carrots out of the broth; they have already done their good deed.)))
Pour in half a glass of chicken broth and also set aside to cool.

Add saffron or turmeric and coriander to the chicken broth. Additionally, I add a pinch of curry and seasoning based on suneli hops. Let the broth simmer for three minutes over low heat.

Add the onion from the pan and let it boil for another three minutes.

After this, briefly remove the pan from the heat.
While the broth is cooking with spices and onions, disassemble the cooled chicken into small pieces.

Then beat the eggs with a whisk or fork, add 6% wine vinegar or lemon juice and half a glass of the broth that we left. Mix well until smooth.

Vinegar or lemon juice is added to prevent the eggs from curdling into flakes when pouring them into the soup.
Pour the egg mixture into the broth in a thin stream, stirring vigorously all the time. Add chicken meat, finely chopped cilantro and chopped garlic clove. If you don't like cilantro, replace it with dill or parsley and a pinch of dried mint.
Place the pan on the stove again and bring to a boil over low heat, but do not let it boil. As soon as the soup begins to boil, immediately remove it from the heat.
Chicken chikhirtma is ready. Serve it with fresh pita bread. It is very tasty to add aromatic freshly ground black pepper to the plate.
Bon appetit!

1 chicken without breast; 3 onions; 3 egg yolks; 2 tbsp. l. white wine vinegar; 1-2 tbsp. l. corn flour; 2 tbsp. l. butter; 1 tbsp. l. Imeretian saffron; a bunch of cilantro; salt, black peppercorns

Cut fillet from chicken (use in another recipe), pour 2-3 liters cold water, quickly bring to a boil, remove the foam, add 1-2 unpeeled onions, a couple of black peppercorns, 10 minutes after the water boils, turn off the heat, let the chicken stand in the broth, covered, for 45 minutes. Meanwhile, pour a ladle of broth over the saffron and let it brew. Beat the yolks with a fork, pour in 2 tbsp. l. vinegar, pour in a ladle of hot broth, stir. Remove the chicken skin and set aside, remove the meat from the bones, and separate into fibers. Fry finely chopped chicken skin and onion until the onion is soft, add and fry the flour, pour in the broth in portions, stirring so that there are no lumps. Add chicken meat, pour in the strained saffron infusion, add finely chopped cilantro, stir. While stirring, pour in a thin stream egg mixture, bring to a boil, let stand covered for 10 minutes. Serve with wheat bread, coarsely ground black pepper and vinegar.

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Comments

Andrey, please tell me what can replace Imeretian saffron? Here I only found ground yellow powder - as I understand it, some kind of mixture based on turmeric instead of saffron. Thank you.

Sorry, I made a mistake in the first letter))) ჭირბული - it would be more correct.

Thank you! I'll try to cook it.

ჩირბული is the name in Georgian

those. Is there no other spelling for the recipe other than Russian?

what is the name of this recipe? how do you spell?

Hello. I can't access my email, so I'll share my favorite scrambled egg recipe here. This is how my grandmother cooked in Adjara. The recipe does not pretend to be a classic, since each person has his own preferences in spices and additives. Therefore, I ask you not to judge strictly. So, the dish is called chirbuli. For 2-4 servings you will need:
4 eggs (country eggs are better, they are brighter and tastier);
2 tbsp. spoons of white corn flour;
50 g butter;
2 medium onions;
half a glass of tkemali (or any other sour fruit sauce);
2 cloves of garlic;
1 teaspoon of Imeretian saffron;
1 tbsp. a spoonful of ground walnuts;
salt

Crush the nuts and saffron in a mortar. Chop the garlic. Fry finely chopped onion in melted butter over medium heat until golden brown. Pour into onion cornmeal and brown for another two minutes. Then pour in a couple of tablespoons of boiling water, add nuts and saffron. Then pour in the tkemali sauce, bring to a boil and cook for 2-3 minutes. Carefully break the eggs into a plate and pour into the frying pan, add salt and sprinkle with garlic. Cover with a lid and cook for 2 minutes. Eat while the scrambled eggs are hot, because once they cool down, they lose their charm.

what do you, Kazakhs, call this recipe with kurt?

Another option for meat lovers (beef, lamb) is to boil rich broth and thicken in a similar way, the Turks serve with national yoghurt, we are Kazakhs, we add kurt. Very tasty, fast and healthy.

Natural, 22 Sep 2013

Yummy! A pure hangover dish! good country chicken and all is well!

Andrey, of course, I don’t mind!))) I love watching your videos. I'm flattered by this))

Yana, thank you. did you describe the recipe with chicken? right? If so, I'll make a video on it one of these days. do you mind?

There is another recipe that is classic. This is how my grandmother cooked in Georgia. For it you will need:
1 gutted chicken - 1kg
2 medium onions
medium bunch of cilantro
2 tbsp flour
3 yolks
2 tbsp. l butter
2 tbsp. l. white wine vinegar
1 tbsp. l ground Imeretian saffron
salt, freshly ground black pepper, lemon juice
Boil the chicken (I think this process does not need description). When it is cooked, take it out and cool. Pour 1/3 cup of boiling water over the saffron and leave to infuse. Finely chop the onion and fry in butter until golden brown. Then add it to the barely simmering chicken broth. Send chopped cilantro there. Pour a little broth into a bowl and dilute the flour in it, then pour this slurry back into the broth, stirring constantly. Add chopped chicken, increase heat slightly, bring to a boil and reduce heat again. Add salt and pepper. Egg yolks Grind with a spoon, add vinegar and stir until smooth. Strain the saffron infusion and pour into the broth. Slowly pour the egg mixture into the broth, stirring constantly with a whisk or fork.
Serve hot. You can add a few drops of lemon juice and sprinkle with black pepper.