Chikhirtma
Chikhirtma, from above
Non vegGeorgia

Chikhirtma

Chicken soup thickened with egg yolks and a dash of vinegar. Silky, sharp and famously restorative.

80 minTime
33 gProtein each
mildSpice
The morning after soup2 chapters · 1 min read

Make it your way

Grandma's wayChicken broth, yolks, vinegar and coriander.
The original
359kcalsame
33 gproteinsame
1 gfibresame
80minutessame

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chicken, curry cut (bone in chicken, small pieces)800 g, bone in
Water2 litres
Onion2 medium, finely chopped
Butter2 tbsp
Maida (all-purpose flour, plain flour)3 tbsp
Egg yolk3 to 4 yolks
Vinegar5 tsp (wine vinegar if you have it)
Coriander leaves (cilantro)handful, chopped
Black pepper½ tsp
Saltto taste

Method

5 steps
  1. 1Simmer the chicken in the water with salt, skimming, until tender.
  2. 2Lift out the chicken, shred the meat and keep the broth hot.
  3. 3Soften the onion in butter, stir in flour and cook 2 minutes. Whisk in a few ladles of broth, then return it all to the pot.
  4. 4Whisk yolks with vinegar, then whisk in a ladle of hot broth. Off the heat, stir this back into the pot.
  5. 5Add the chicken, pepper and coriander. Warm gently without boiling and serve.
Serve it like this

Serve in warm bowls with shredded chicken in each, a twist of pepper and fresh coriander. Bread alongside.

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Make it a meal

What goes with Chikhirtma: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mchadi30 min
Bread or rice Imeruli khachapuri50 min
Bread or rice Lavash60 min
On the side Pkhali35 min
On the side Badrijani nigvzit50 min
To drink Kokum sharbat25 min
Something sweet Peach cobbler60 min
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