Georgian chicken soup Chikhirtma
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Thick Georgian chicken soup Chikhirtma
Ingredients
| chicken breasts 2 pcs |
| chicken broth 700 g |
| onions 2 pcs |
| yolks 5 pcs |
| corn flour 50 g |
| melted butter 2 tbsp. |
| wine vinegar 2 tsp. |
| salt |
| chili pepper |
| parsley greens |
| mint |
| cilantro |
| saffron or turmeric |
Instructions
Step 1
Place the coarsely chopped chicken pieces in the boiling broth. Cook for 10 minutes.
Step 2
Meanwhile, fry the onion in ghee until transparent. Add the cornmeal, stir and pour in the hot chicken broth. Stir well again so that no flour lumps form. Then pour the entire contents of the pan into the pot of boiling broth.
Step 3
In a separate bowl, mix the yolks, cold chicken broth, saffron and wine vinegar. Then slowly, thinly stream the egg mixture into the soup, stirring constantly.
Step 4
Chop the cilantro, mint leaves, parsley, chili pepper and add to the soup. Season with salt and stir.
Step 5
Serve the finished chikhirtma with mint leaves and chili pepper halves. Enjoy.
