Georgian soup
Description
The soup is simple and quick to prepare. For this Georgian soup, you need corn flour, not wheat flour. For the egg mixture, use only egg yolks, not whole eggs, to make the soup more delicate. Chikhirtma is served in portions: first place pieces of meat in the bowl, then pour in the soup, and add chopped cilantro and mint, fresh or dried. It is this aromatic herb mixture that gives the soup its distinctive flavor. The soup is served without sour cream, as it is already thick and flavorful. Ladle into bowls and serve.
Instructions
- 1
Step 1
Place the chicken (approximately half a chicken or a small chicken) in 1.5 liters of water, bring to a boil, skimming off the foam. Season the broth to taste with salt and cook the chicken until done. Then remove the chicken and place it on a plate.
- 2
Step 2
Peel and wash the onion, finely chop it, and sauté in a small amount of butter in a frying pan. Then add fine cornmeal, constantly stirring, and pour in half a cup of chicken broth.
- 3
Step 3
Pour the flour mixture into the pot with the broth and whisk with a whisk until no lumps remain.
- 4
Step 4
Separately beat the egg yolks with lemon juice (or white wine vinegar) for 2 minutes.
- 5
Step 5
Bring the broth to a boil, then add finely chopped cilantro and mint, crushed garlic, red pepper, and the egg mixture. While adding the egg mixture, stir the soup continuously to prevent lumps from forming. Immediately remove the soup from heat.
- 6
Step 6
Let the soup steep for a while and serve hot.