Classic Georgian Chikhirtma
Soups • Georgian
Description
Classic chikhirtma is characterized by the complete absence of vegetable puree. In Georgia, only egg yolks are most often used. Lemon juice is added to prevent the eggs from curdling. Instead, pomegranate juice or (as a last resort) vinegar can be used.
Ingredients
- Poultry 1 piece
- Corn Flour for Polenta 3 tablespoons
- Farm fresh eggs 5 pieces
- Meyer Lemon Juice 3 tablespoons
- Olive Oil 1 teaspoon
- Salt to taste
- Spices to taste
- Ground coriander 2 teaspoons
- Ground Cinnamon 2 teaspoons
- Mint 2 teaspoons
Step-by-Step Guide
Step 1
Cook a concentrated chicken broth.
Step 2
In two separate containers, pour a little broth and let it cool to a warm state.
Step 3
Thicken one part with flour.
Step 4
Beat the eggs.
Step 5
In the second part of the broth, add lemon juice, beaten with olive oil, and the eggs. The volume of broth should be slightly more than half compared to the eggs.
Step 6
First, introduce the mixture of broth and flour into the pot, then the mixture with the eggs.
Step 7
Season with salt and pepper.
Step 8
The finished chikhirtma is garnished with coriander, cinnamon, and mint.
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