Soups
Chikhirtma (chichirtma)
Georgian chicken thickened soup, very lemony and spiced, with a velvety texture from a binding of beaten eggs and cornflour. Served hot, often as a starter or a comforting main.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the meat into large pieces, put it in a large pan with cold water and bring gently to the boil.
- Skim the surface carefully, then add the whole onions and some of the garlic. Simmer over low heat for 45 minutes.
- Remove the meat, shred it roughly and reserve the stock, which you strain through a sieve.
- Dilute the cornmeal in a little cold stock to make a lump-free paste, then pour it into the stock while whisking.
- Whisk the eggs with the lemon juice, then stir them in off the heat, adding a little hot stock first so they don't scramble.
- Return the meat to the stock, add the spices, the remaining crushed garlic and the chopped coriander. Adjust the seasoning and serve straight away, without boiling.
Variations and tips
Lighter version. Replace the turkey and lamb with chicken alone, and reduce the cornmeal to 2 tablespoons.
With what you can find here. If lamb is hard to find, use lamb breast or beef chuck.
More ideas
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Original Ecomely recipe.