Lamb Chikhirtma
Soups • Georgian
Description
Lamb Chikhirtma
Ingredients
- Malt Vinegar 2 tablespoons
- Onion 2 pieces
- Lamb 20 oz
- Wheat Flour 1 tablespoon
- Chicken Egg 2 pieces
- Vegetable Oil 1 tablespoon
- Saffron ½ teaspoon
- Cilantro to taste
- Salt to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Rinse the lamb with cold water, cut into small pieces (about 3-4 pieces per serving), place in a pot and bring to a boil, skimming off any foam that rises to the surface. Remove the cooked lamb from the pot and strain the broth through cheesecloth or a fine sieve.
Step 2
Finely chop the onion and sauté it in oil, sprinkle with flour, mix, and sauté again. After that, add the cooked lamb and sautéed onion with flour to the strained broth, add saffron, salt, pepper, and bring to a boil.
Step 3
Separately, bring the light grape vinegar to a boil and pour it into the soup, bringing it to a boil again, after which remove the pot from the heat.
Step 4
Before serving, beat the egg yolks in a separate bowl, mix with a small amount of broth, pour into the soup, stir, and warm it up without bringing it to a boil (to prevent the yolks from curdling), and then sprinkle the soup with cilantro.
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