Chihirtma

Georgian soup Chihirtma is Georgian soup, which is cooked very easily and turns out to be incredibly tasty. As a rule, chihirtma is cooked on chicken broth, less often on mutton broth. In Georgia, instead of wheaten chihortma, they are filled with corn flour, and from corn they use coriander (I used parsley), and sometimes not whole eggs, but only yolks, are introduced into the soup.

Georgian soup Chihirtma is Georgian soup, which is cooked very easily and turns out to be incredibly tasty. As a rule, chihirtma is cooked on chicken broth, less often on mutton broth. In Georgia, instead of wheaten chihortma, they are filled with corn flour, and from corn they use coriander (I used parsley), and sometimes not whole eggs, but only yolks, are introduced into the soup.

Ingredients:

• Chicken 500g
• Lemon 1 pc.
• Water 2.5 l
• Eggs chicken 3 pcs.
• Wheat flour 3 tbsp. l.
• Parsley fresh 0.5 bunch
• Onions 1 pc.
• Sunflower refined sunflower oil 50 ml
• Salt 0.5 tbsp. l.

Instructions

• Step 1 Prepare the necessary ingredients for the preparation of chihirtms: chicken, lemon, eggs, refined oil, onions, flour, salt, water and parsley.
• Step 2 Cut the chicken into pieces, put it in a saucepan, add water, put it on the fire, when it boils - reduce gas and cook until ready, adding salt in the process to your liking.
• Step 3 Finely chop the onions.
• Step 4 Finished chicken meat from the broth and leave to cool.
• Step 5 Lightly fry onion in refined oil.
• Step 6 Whisk the eggs a little whisk, add the juice of half a lemon.
• Step 7 Roast onions from a frying pan to put in a plate, leaving on a frying pan excess oil.
• Step 8 Fry the flour lightly, but do not overheat, so that it does not change its color.
• Step 9 Pour a glass of broth into the flour and stir intensively with a whisk so that there are no lumps.
• Step 10 Remove the pan from the fire, so that the broth does not boil, and transfer to it roasted onions and flour mixed with broth. Return the saucepan to the fire and boil the soup for about 5 minutes.
• Step 11 Next, pour into the soup, constantly stirring, whipped eggs with lemon juice.
• Step 12 Mix again, allow to boil and remove from heat again. If necessary, dosolit.
• Step 13 Chicken meat is separated from the bones.
• Step 14 When serving in the plates, we first lay out a hill of meat, around pouring soup, sprinkle abundantly with crushed herbs and decorate with a slice of lemon.