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Chikhirtma

A wonderfully rich, thick chicken-and-egg soup from Georgia! I have a Georgian friend who taught me to cook all sorts of dishes from Georgian cuisine. One of my very favorites is chikhirtma — a thick soup with chicken and eggs. That's the dish I'll walk you through here.

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Chikhirtma
Chikhirtma
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Composition / ingredients

Servings:
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

Cooking method

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Caloric content of the products possible in the composition of the dish

  • Grade I chicken - 238  kcal/100g
  • Grade II chicken - 159  kcal/100g
  • Skinless chicken meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour, fortified - 333  kcal/100g
  • Whole durum wheat flour, all-purpose - 364  kcal/100g
  • Fine pastry flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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