Chikhirtma
Soups • Armenian
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry 5 oz
- Egg white ½ piece
- Onion 0 oz
- Clarified Butter 0 oz
- Wheat Flour 0 oz
- Saffron 0 oz
- Champagne Vinegar 0 fl oz
- Salt to taste
- Cilantro to taste
Step-by-Step Guide
Step 1
Place the cleaned chicken in a pot, cover with water so that the water covers the chicken, and boil, periodically skimming the foam from the broth.
Step 2
Remove the cooked chicken from the pot and cut it into pieces, then strain the broth.
Step 3
In the strained broth, add the pieces of chicken, finely chopped and sautéed onion, roasted flour diluted with broth, and bring the soup to a boil.
Step 4
Prepare the saffron infusion in advance. For this, place the saffron in a glass, pour boiling water (½ glass of water), cover with a lid, and place in a warm place for 2 hours, then strain.
Step 5
The color of the infusion should be dark brown, and the aroma should be fragrant.
Step 6
In a separate bowl, thoroughly mash the egg yolks, gradually adding warm broth to prevent the yolks from curdling.
Step 7
After that, pour in the saffron infusion, white wine vinegar, add cilantro, stir, and before serving, pour the prepared yolks into the chikhirtma without bringing it to a boil.
Step 8
Instead of chicken, lamb can be used to prepare this soup.
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