Soups of Georgian cuisine are always rich and piquant. Recipes of the most famous of them are presented below.
Chihirtma will be liked by those who do not particularly complain about the sharpness and burning, and the opposite side will have to taste fans of thrills and dishes with a tomato note.
Georgian Chicken Soup Chihirtma
Ingredients:
- chicken - 1 kg;
- onion bulbs - 110 g;
- wheat or corn flour - 30 g;
- coriander or parsley - 1 medium bunch;
- lemon - 140 g;
- selected chicken eggs - 3 pieces;
- butter - 25 g;
- purified water - 2.5 liters;
- stone coarse salt - to taste.
Preparation
To prepare the Georgian soup of chihirtma it is advisable to take a whole chicken broth carcass, ideally homemade. We rinse the bird, cut it into several pieces and send it to cook in the purified water on the stove, salt in the process to taste. Depending on the origin of the meat, it can be prepared from thirty minutes to two hours.
At this time, prepare the onions. It must be cleaned and cut rather small. Now we pass the onion mass on the butter, dissolved in a frying pan, until soft. Then we put it into a plate, and in the remaining oil we pour the flour and fry it with continuous stirring until the beige shade is acquired. Now we pour a glass of broth from the pot and in small portions and with intensive continuous stirring pour into the pan to the flour.
Upon readiness, we extract chicken from the pan, and we put salted onion in it, lay a bunch of coriander or parsley whole and infuse broth with roasted flour. Boil the contents of the vessel for about five minutes, then whisk a bit of chicken eggs, add the resulting egg mass juice halves of lemon and pour a thin trickle into a pan, not forgetting the soup at this time to stir. Let's boil the food, add salt if necessary to taste and remove from the fire.
For feeding, we separate the chicken from the bones and disassemble them into pieces. In the plate slide we spread chicken pulp and fill it with broth. We decorate the soup with coriander leaves or parsley and add a slice of lemon.
Hot Georgian beef soup - recipe
Ingredients:
- Beef breast (fat) - 670 g;
- rice cereal - 120 g;
- tomato sauce - 65 g;
- Tkemali sauce - 60 g;
- walnuts - 1 large handful;
- garlic head - 1 piece;
- onion bulbs - 180 g;
- sharp red and green peppers - 0.5-1 pods;
- medium-sized bay leaves - 2-3 pcs .;
- hops-suneli - 3-4 pinches;
- fragrant and black pepper (pea) - 5 pcs .;
- salt is a large cookery - to taste;
- Cilantro and parsley (greens) - to taste.
Preparation
The ideal meat for the Georgian kharcho will be a fat beef brisket. It must be rinsed under running water, pour completely purified water in a saucepan and cook. To make the meat soft and easily detached from the bones, it takes about two hours of cooking with a barely noticeable boil. After that, take out the slice from the broth, cut into pieces, after removing the bones, and send it back to the bowl with broth.
After re-boiling the contents of the pot, we spread to it the rice croup, previously washed before the transparency of water, add the previously peeled and chopped bulbs and the garlic teeth rubbed with salt in the mortar. We also infuse tkemali sauce and tomato sauce, season the dish with peppercorns and a fragrant mixture of dried herbs and spices of hops-suneli, throw leaves laurel, add salt to taste and cook until ready for vegetables and grains of rice.
Now we throw crushed walnuts, chopped greens and pods of hot pepper. Pre-release them from seeds and cut them small. We hold a sharp soup on fire for a minute, then remove it from the ring and give ten minutes to brew.