Georgian grandmother raised 6 grandchildren on chicken chihirtma, and one of them became a cook

Georgian cuisine is famous for its taste and abundance of spices. But today is not the case. Because chichirtma - festive Georgian soup is quite light and does not differ in any special spicy aftertaste. Quite the opposite. We would call it a kind of saturated broth. But if you don't try, you won't.



This dish does not require any special culinary skills. Only the presence of a thick-walled pan or Cossack. And the opportunity to somehow manage with an ordinary kitchen corolla. And the ingredients in the course will go the most ordinary. Speaking of which.

Chihirtma from chicken Ingredients

• 1.6 kg chicken (carcass)
• 2 l of water
• 2 bay leaves
• 200g onions
• 2 tbsp cornmeal
• 1 tsp coriander grains
• 4 eggs
• juice
• cilantro
• salt, pepper to taste
• vegetable-oil

Preparation

1. So, before you start cooking, you need to deal with the meat. Chicken carcass thoroughly wash, check for the presence of unplucked feathers and cut off all unnecessary. Then you need to divide it into 4 parts and place it in a cossack with water. Put on a medium fire and cook for an hour, simultaneously removing the foam. Do not forget about bay leaves, as advised by the channel “Kitchen for all”.
   
   
   
2. Onions are finely cut and roasted in a frying pan until rosy. Then we sprinkle it with cornmeal and add ground coriander grains. We borrow about 100 ml of liquid from the broth and pour into the pan. Now a wreath can be stirred whitish onion mass to homogeneity.
   
   
   
3. In the meantime, the hour has passed and we need to get the meat. Strain the broth and throw out the storehouse. After a couple of minutes of cooling, chicken meat should be separated from the bones and divided into medium pieces by fiber. The contents of the pan are added to the broth. We set the average fire and wait 5 minutes.
   
   
   
4. Meanwhile, break the eggs into a convenient container and mix them with the juice of half a lemon. We need to act boldly, but carefully. After the broth boils again, very carefully pour the egg mass into the semi-finished soup, in parallel stirring it with a wreath. This is necessary so that the eggs do not have time to clot. Well, then we add crushed cilantro, pepper, salt and turn off the fire. Let the chihirtma come under the lid.
   
   
   

After half an hour, when the products become friends with each other, the soup will acquire all the tastes and aromas it needs. It will absorb the aroma of cilantro, the texture of meat and onions, as well as the density of corn flour. If very simple, then before us will cool the ordinary chicken broth with an egg. But there are a lot of nuances.



And these nuances determine the appetite and desire to eat our dish. Judge for yourself: there are no carrots here, onions are not just boiled, as in ordinary broths, but fried, and even for a reason. Well, the eggs added in a special way will complete the picture. We assure you, this simple soup will be to your taste.

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It looks like this.