Chihirtma: recipes from chicken in Georgian

Any Georgian knows perfectly well what "chihirtma" is. Recipes of this not quite ordinary soup simply amaze with the variety. There are dozens of different options for its preparation. To have at least a minimal idea of the product, you can consider only the most famous and most interesting of them.

Classic Edition

In Georgia each landlady must know how to make a national soup called "chihirtma". Recipes for its preparation provide for several mandatory ingredients, such as:

• meat;
• bow;
• flour;
• egg;
• acid;
• spice.

A distinctive feature of this soup is the complete absence of vegetable and cereal components. Density in it is achieved by adding flour. During cooking, it is brewed, thereby changing the overall consistency of the dish. For a classic method of making such a soup, as a rule, it is required:

Chicken carcass weighing no more than 1.2 kilograms, 5 eggs, salt, 60 grams of flour, pepper, lemon, 200 grams of onions and a little vegetable oil.

The whole process consists of several stages:

1. The first thing the chicken should be cut into pieces, and then boil them, fill with three liters of water. It will take a while.
2. Then the meat needs to be sorted, separating it from the bones, and the broth - gently strain it into a clean pan.
3. After this, the onions must be finely chopped and lightly fried in oil.
4. In another pan you must heat the flour so that it does not change color. Then to it it is necessary to add 200 milliliters of a broth and properly to stir. It is desirable that the mass turned out without lumps.
5. Then flour with constant stirring should be introduced into the hot broth.
6. Add the onion and put the pot on the stove. Products should be cooked together 5-6 minutes.
7. Separately carefully beat the eggs, and then slowly add them to the pan along with pepper and salt. In this case, the broth should not boil strongly. Now the ready soup can be removed from the plate.

Before serving, it must be poured on plates. Then in each of them put a little meat, a teaspoon of lemon juice and sprinkle abundantly with chopped herbs.

Original fragrance

Using different seasonings and spices, each hostess herself decides what taste her "chihirtma" will have. Recipes, as a rule, depend on personal taste preferences and those products that are currently available in the house. So, for preparation of a fragrant soup can use the following components:

For one chicken 30 grams of flour, 1 lemon, 4 onions, 3 sprigs of cilantro and parsley, salt, 2 eggs, pepper, and 1 teaspoon of cinnamon and ground coriander.

Everything is prepared very simply:

1. Cook the whole chicken, not forgetting to remove the foam at the same time. Otherwise, the broth will be very muddy.
2. Remove the meat from the pan and disassemble it.
3. From the broth remove the fat and fry on it chopped onion. It is necessary that he just became a little softer.
4. Dissolve flour in half a glass of broth and mix it with onion.
5. Pour the resulting mixture into a saucepan.
6. After boiling the soup should be salted, and also add pepper and spices. In this composition, the mass should be cooked for 15 minutes. Immediately after this, the pan must be removed from the fire.
7. Beat the eggs neatly and add lemon juice to them.
8. Then this mixture should be gradually introduced into the hot soup and again brought to a boil.

Before serving, you must first lay the meat on plates, then pour it with hot soup.

Soup with corn flour

Some mistresses are mistaken, believing that real Georgian soup should be brewed only with wheat flour. In fact, to prepare this dish, you can use different options. In each case, a completely new "chihirtma" is obtained. Recipes of the original soup can contain the following set of products:

Chicken weighing just over 1 kilogram, yolks 3 eggs, 2 onions, a tablespoon of saffron, salt, a mixture of herbs (parsley, bay leaves, herbs leeks and thyme), 1 bunch of cilantro, as well as two tablespoons of butter, corn Flour and wine vinegar.

The procedure for preparing the soup will be as follows:

1. Put chicken in a saucepan and pour it with cold water.
2. Add a mixture of herbs and cook for several hours until the meat is ready. After that, the broth needs to be drained and strained into a saucepan, and the meat is disassembled into small fibers separating it first from the bones.
3. Saffron separately pour a glass of broth and allow him a few minutes to brew.
4. At this time, in a frying pan, melt the butter and fry the onions in it, first crumbling it finely.
5. Add flour, grate it well, and cook the food together for one minute.
6. Add a little broth and stir until smooth.
7. The resulting mass is slowly poured into a saucepan. Then it should be put on the stove and cook the contents 10 minutes after boiling.
8. Whisk yolks whisk in the presence of vinegar, and then introduce the resulting mass into the boiling broth.
9. Add a fresh infusion of saffron, add salt and remove the pan from the plate.

Before use, the soup should stick a little. After that, it can be poured on plates and served to guests. In each serving, add meat and greens.

Simplified version

Some chefs use a simplified recipe. Chihirtma from chicken is sometimes prepared without flour. A thick consistency can be achieved due to the increased number of eggs. In this case, you can use the following composition:

1 chicken, 5 egg yolks, 100 grams of melted butter, salt, 250 grams of onions, 50 milliliters of wine vinegar, bay leaf, pepper peas, coriander and greens.

To cook this soup is much easier:

1. First, as usual, you need to boil the broth. For 30 minutes before the readiness to add pepper, bay leaf and chopped greens.
2. Extract the bird from the pan and divide it into portions.
3. Peeled onion, crusted with melted butter, then poured into hot broth and cook for 7-10 minutes.
4. Yolks beat in a thick foam with vinegar and a thin trickle pour the resulting mass into a saucepan. The acid will help the eggs not to curdle.
5. Put meat again in a hot broth and bring it to a boil.

Now the ready soup can be safely poured on plates and served, pre-decorated with chopped cilantro.

Original soup

Using non-standard ingredients, you always want to know in advance how the finished "chihirtma" will look. The recipe with the photo in this case will be an ideal option. As an example, you can consider the process of preparing a popular soup, where as initial components are used:

6 chicken drumsticks, flour, green onions, butter, eggs, wine vinegar, turmeric, as well as spices (oregano, garlic, parsley, paprika, nutmeg, basil, dill and cumin), taken 1 teaspoonful.

All actions must be performed in turn:

1. The first thing to do is to boil broth on chicken drumsticks.
2. Then, crumbling green onions, fry it in butter.
3. Add to it flour, a little broth and stir well. The mass should be quite thick, but homogeneous.
4. Spices provided by the recipe, pour broth and give them a little stand.
5. Eggs beat up with vinegar and combine them with a fragrant infusion.
6. All components are assembled together. To do this, pour the onion-flour mix and egg mass into a saucepan with broth.

Ready-to-eat soup can be safely poured into plates. The main thing, do not forget to sprinkle it with abundantly chopped herbs.

A national dish

In order to get a real "chihirtma in Georgian", the recipe can contain the following components:

Chicken (1.5 kg), 1 carrot, salt, 6 bulbs, half a lemon, 4 eggs, 3 tablespoons baked oil, 10 cilantro sprigs, 1 tablespoon of flour (corn or wheat) and wine white vinegar, 1 teaspoonful A spoonful of ground black pepper and Imeretian saffron.

Cooking soup should be as follows:

1. First, the chicken carcass must be cut into pieces.
2. Boil water in a saucepan, add salt, and then put pieces of meat into it.
3. Add carrot and whole onion. While the broth will boil, you can do the rest of the work.
4. Peel onion, crumble and pass in oil.
5. Add flour to it, stir and fry until the mixture darkens.
6. Finished broth strain, and then, adding salt, saffron and pepper, again put it on fire. Meat at this time will calmly cool down on a separate plate.
7. In a boiling liquid, add the fried onions and wait 5 minutes.
8. Eggs beat well with salt and pepper. Add the vinegar and mix them again, and then dilute it with broth (50 milliliters).
9. Remove the soup from the heat and add the egg mass to it. In this situation, he must be a bit of a brew.

Then in each plate you have to put meat, pour it with broth, and then decorate with cilantro and a slice of lemon.

Non-standard variant

How else can "chihirtma from chicken in Georgian" be prepared? The recipe can be simplified as much as desired. You need the following products to work:

Chicken, 5 eggs, a bunch of cilantro, salt, 6 heads of onions and a tablespoon of wine vinegar.

The whole technological process can be divided into stages:

1. To begin with, the chicken needs to be cut into large pieces, and the onion - half rings.
2. Put the products in a saucepan, put on a fire and simmer without adding water to the semi-prepared condition. This significantly improves the taste of the prepared dish.
3. Add a couple of liters of water, salt, coriander and slowly cook, constantly removing the foam.
4. Ready to drain the broth, and the meat set aside for cooling.
5. Yolks beat up with the addition of vinegar, and then a thin trickle pour them into the broth.

This cooking soup can be considered finished. The further actions will concern only its submission and table setting. Here it is worth remembering only one rule: there is not much greenery in the soup.

Aromatic additive

Some cooks, wanting to add a special flavor to the dish, make small changes to the list of products. As a result, it turns out not quite usual, but very tasty "chihirtma". This name can be translated as "quenching". In fact, the dish fully justifies its name. Most often the "chihartma chicken" is being prepared. Recipe with a photo allows you to see the whole picture, watching for each individual action. Soup products will need:

Chicken, 3 eggs, 4 tomatoes, salt, 3 onions, pepper, butter, bay leaf, seasonings and herbs (parsley, onion and dill).

This method involves the following steps:

1. First, the chicken should be cut into portions, and then fry them in butter until a characteristic crust. Ready meat can immediately be folded into a pan or a scallop.
2. In the same frying pan fry the onion and add it to the chicken. Then pour the same glass of water and stew for 20 minutes, pre-lightly podsoliv.
3. In tomatoes, remove the stems, and rub the rest with salt in a blender. The mass is also transferred to a saucepan, add the spices and simmer for another 15 minutes.
4. Eggs beat up, and then slowly pour them into hot soup.

Before pouring it on plates, a ready dish should be given a little to infuse.