Classic chicken soup
Description
A hearty first course. Every region of Georgia has its own recipe for preparing the aromatic, rich soup called "Khachapuri." An essential ingredient of this soup is beef and tkemali (thin dried sheets of sour plum puree, used to make the sauce in khachapuri). However, chicken khachapuri is also popular. I will tell you. Serve the soup hot.
Instructions
- 1
Step 1
Cut the chicken into pieces, pour water over it, add salt, one peeled onion, parsley root, and a piece of celery root. Bring the water to a boil, reduce the heat to low, and simmer until the chicken is cooked.
- 2
Step 2
We cut the remaining peeled onion into cubes and finely chop the garlic.
- 3
Step 3
Peel the celery root and cut it into cubes as well.
- 4
Step 4
Simmer the onion in chicken broth for 5-7 minutes until translucent, then add the celery root and simmer for another 4-5 minutes.
- 5
Step 5
Next, add the corn flour and mix well. After a minute, add the chopped cooked chicken meat in portions and fry for about 5 minutes over medium heat, stirring.
- 6
Step 6
Transfer the ingredients from the frying pan to a pot with hot broth, and simmer over the lowest heat for 15 minutes.
- 7
Step 7
Chop the shelled walnuts in a blender and transfer to a skillet together with the spices (crush the cloves and peppers) and finely chopped garlic. Heat the skillet over low heat for about a minute, stirring constantly.
- 8
Step 8
Instead of tkhali, which is very hard to find, we add tkemali sauce and mix the contents of the pan. I have two types of tkemali: red and green.
- 9
Step 9
Then add 2 tablespoons of broth and finely chopped cilantro, simmer over low heat for about 5 minutes, stirring constantly.
- 10
Step 10
Transfer the mixture from the frying pan to the pot with broth, cook for another 5 minutes, then remove from heat and let the soup steep.