This article will focus on Georgian cuisine. We will tell you how to cook chihirthmu. This is Georgian thick soup. For us, it is unusual in the first place because there are no vegetables in it at all, sometimes only a little fried onions can be added. Most often, Georgian soup is made from chicken, but sometimes lamb is also used. It is absolutely easy and quick to prepare it, no rare products and special skills are required. Everything is simple and accessible.
Chihirtma in Georgian
Ingredients:
- home chicken - 700 g;
- dill greens - 50 g;
- green cilantro - 50 g;
- eggs - 1 piece;
- lemon juice - 50 ml;
- flour - 1 tbsp. a spoon;
- black and fragrant pepper peas - 6 pcs .;
- salt and pepper - to taste;
- bay leaves - 2 pcs.
Preparation
To make this soup, it is better to take a homemade chicken, since broiler farm chickens do not get the real rich broth that we need for cooking. Cut the chicken into pieces, wash it, add it to a saucepan and pour about 2 liters of cold water, add a couple of laurel leaves, a few peas of black and fragrant pepper. On high fire bring to a boil, then reduce the heat and cook for about 2 hours, taking off periodically the foam. Solim and pepper broth to taste.
Fat, which was formed on the surface of the broth, we take off, but do not pour out, but put it in a frying pan. We remove the chicken, remove the skin, remove the meat from the bone and cut it into small pieces. A little fry it in a frying pan with fat. Broth filter through cheesecloth or fine sieve. Now grind the herbs of dill and cilantro. We sift the flour and fry it a little in a dry frying pan, then add a little chicken broth to it and mix it well, there should be no lumps. The resulting mixture is poured into broth and once again thoroughly mixed, add greens and cook for about 5 minutes. In the meantime, beat the egg, add about 100 g of warm but not hot broth and lemon juice, mix, pour into a saucepan with broth. At this time it is already off, but still hot. We mix again. Then the soup is heated again, but we do not bring it to a boil. Before serving on the table in each plate we spread first the chicken, and then we pour the soup itself. We decorate with a slice of lemon. Chihirtma their chicken ready.
Chihirtma from mutton
Ingredients:
- lamb - 0,5 kg;
- flour - 20 g;
- butter - 20 g;
- onion - 1 piece;
- eggs - 2 pieces;
- greens of dill - 30 g;
- saffron - 0,5 tsp;
- grape vinegar - 40 ml;
- salt - to taste.
Preparation
First, my lamb, cut it into small pieces and pour it with cold water. We put the pan on the fire, bring it to a boil, then reduce the fire and cook until the meat is ready. In the process of cooking, it is necessary to remove the formed foam. When the meat has become soft, we get it from the broth, and strain the liquid. Now finely chop the onions, fry it in butter, add flour,
Now bring the broth to a boil. Grape vinegar, too, bring to a boil ¬ (in a separate container), and then pour it into the soup. Turn it off, let it cool down for a while. In the meantime, whisk egg yolks, add a little chilled broth, mix, pour into the soup and mix well. Again, heat soup chihirtmu, but most importantly, it does not need to be boiled, otherwise the yolk will curdle, and this need not be allowed. At the very end, add crushed green dill.