How long to cook chikhirtma?

Cook Chikhirtma for 1 hour.

How to cook chikhirtma

Products

For a pan 3 liters

Chicken thighs – 2 pieces

Onions – 2 heads

Plain flour – 2-3 tablespoons

Chicken egg – 4 pieces

Saffron – 2 tablespoons

Apple or wine vinegar – 2 tablespoons

Salt – 1 teaspoon

Kinza – 1 bunch

Ground black pepper – a few peas

Salt – 1 tablespoon

How to cook chikhirtma

1. Defrost the chicken, wash and place in a saucepan.

2. Pour 2 liters of water over the chicken and put on fire.

3. Season the broth with salt and pepper, cook the chicken for 30 minutes, then remove from the pan, cool, separate from the bones and return the meat to the pan.

4. Peel and finely chop the onions.

5. Preheat a frying pan, pour in vegetable oil and put onions in a frying pan.

6. Fry onions for 5 minutes, then sprinkle evenly with flour and stir, fry for another 3 minutes.

7. Pour the chicken broth through a sieve into a bowl and return back to the pot to keep the broth pitted.

8. Put the pan on the fire, add onions, spices, vinegar and cook for 2 minutes.

9. Break eggs into a bowl, beat and pour into the soup in a thin stream.

10. Wash cilantro, dry and chop finely.

When serving chikhirtma, sprinkle with cilantro.

Delicious 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 thickness.

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

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

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

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

See more soups, how to cook them and cooking times!