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Chikhirtma (Georgian Chicken Soup) recipe
By pre-orderChikhirtma is what a Georgian mother makes when someone is ill, tired or simply had a long night. A clear chicken broth with onion is thickened at the end with egg yolks and a little vinegar, so it turns golden, silky and slightly tangy.
Not on the regular Deda menu. Want it cooked for you in Vancouver? Order it ahead for catering or a family dinner.
- Prep
- 15 min
- Cook
- 75 min
- Total
- 90 min
- Serves
- 6
Ingredients
- 1 chicken, about 1.5 kg
- 2.5 l water
- 3 onions, finely chopped
- 2 tbsp butter
- 2 tbsp flour
- 4 egg yolks
- 2 tbsp white wine vinegar
- 1/2 tsp ground marigold or a pinch of saffron
- 1 bunch cilantro, salt and pepper
Method
- Simmer the chicken in the water for about an hour, skimming. Lift it out, remove the bones and tear the meat.
- Soften the onions in the butter, sprinkle in the flour and stir for a minute.
- Whisk in a few ladles of broth, then pour it all back into the pot with the chicken and marigold.
- Whisk the yolks with the vinegar. Slowly whisk in a ladle of hot soup, then stir the mix into the pot off the heat.
- Warm gently without boiling, season and add chopped cilantro.
Tamara's tip: once the yolks are in, the soup must not boil again, or you will have egg flakes instead of silk.
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