Chikhirtma

Very tasty thick soup with chicken and eggs originally from Georgia! I have a Georgian friend who taught me how to cook a lot of the most diverse food of Georgian cuisine. One of my most favorite recipes is chikhirtma - thick soup with chicken and eggs. It is about this dish that we will discuss further.

Valeria

Recipe author

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Composition / ingredients

servings:

Onion

200

Chicken (weighing 1-1.2 kg)

Vegetable oil

Flour

Salt

to taste

Ground black pepper

to taste

Lemons

Eggs (or 6)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 45 % 15 g

Fats 48 % 16 g

Carbohydrates 6 % 2 g

208 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 1 h 35 min

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So, we begin the preparation of this first dish with the fact that we wash the chicken well, cut it into 4 parts, pour 3 liters of water, salt to taste, boil it until ready on medium heat. After the chicken is cooked, we take out the chicken, separate the pulp from the bones. Chicken broth is filtered. Now we take the onion, peel it and finely chop it, then fry it in oil in a frying pan until ready (do not fry). Then lightly fry the flour in oil, now add a glass of chicken broth to it and mix the mass well. After that, add this mixture to the warm broth, mix. Next, add the onion to the broth, cook the mass for 5-7 minutes. Beat the chicken eggs, add them, stirring continuously, to the broth. Now salt and pepper the soup, remove from the heat.