4 Chikhirtma Recipes – Georgian Cuisine

One of the most distinctive features of Georgian cuisine is undoubtedly the addition of flour to dishes. It is even mixed into soups.A striking example is chikhirtma. This soup is prepared using two roux—one made with flour and one with eggs—each of which is added to the soup separately.

No dish in traditional Georgian cuisine is complete without herbs. Chikhirtma is no exception—add as many herbs as possible. However, no vegetables are added to this soup at all; it is made with a meat broth from poultry or lamb.

Eggs may curdle and look unappealing if you add them to hot soup. To prevent this, add a little lemon or pomegranate juice to the chikhirtma.

Once prepared, chikhirtma should be seasoned with mint or cilantro, or sprinkled with cinnamon, and served with hot lavash.

Table of Contents

1. Georgian-style Chikhirtma
2. Chicken Chikhirtma
3. Lamb Chikhirtma Soup
4. Turkey Chikhirtma

georgian-style Chikhirtma

With just a few basic ingredients, you can make a stunningly delicious, rich soup. Cilantro and garlic will give the dish a unique aroma.

Ingredients:

• half a kilo of chicken;
• 80 g butter;
• 2 garlic cloves;
• 2 tbsp flour;
• 4 eggs;
• 1 tsp wine vinegar;
• a bunch of cilantro;
• a pinch of coriander;
• a pinch of black pepper;
• salt.

Preparation:

1. Cut the chicken into pieces. Cover with water. Boil.
2. Pour a little chicken broth into a glass.
3. Sauté the flour until golden brown, then pour the broth into it. Simmer for 2–3 minutes.
4. Slowly sprinkle the flour into the soup in a thin stream, stirring constantly.
5. While the soup is cooking, prepare the eggs.
6. Beat them with wine vinegar.
7. Add a knob of butter to the soup.
8. Carefully pour in the eggs.
9. Cook for four minutes. Season with salt, squeeze in garlic , and add spices.
10. Stir in chopped cilantro before serving.

chicken Chikhirtma

This is certainly the healthiest version of Georgian soup. If you wish, you can substitute vegetable oil for butter, and seasonal cilantro for the most readily available parsley.

Ingredients:

• half a kilo of chicken;
• 3 tbsp flour;
• 3 eggs;
• 4 tbsp vegetable oil;
• ½ lemon;
• a large bunch of parsley;
• coriander;
• black pepper;
• salt.

Preparation:

• Crack the eggs into a separate bowl. Squeeze the juice from half a lemon. Whisk.
• Boil the chicken.
• Reserve a little broth and sauté the flour in it.
• Gently stir the flour mixture into the boiling soup. Add the oil. Cook for a few minutes.
• Slowly pour in the beaten eggs in a thin stream.
• Season and salt the soup.
• Cook for 5 minutes.

Before serving, sprinkle chopped parsley into the chikhirtma.

lamb Chikhirtma Soup

Lamb is significantly fattier than chicken, which is why this dish turns out to be exceptionally hearty. Serve this soup with wheat flatbread, and add a little fresh mint before serving. Keep in mind that lamb takes a long time to cook—at least two hours. Try to choose meat from a young lamb.

Ingredients:

• ½ kg lamb;
• 4 eggs;
• 3 tbsp flour;
• 80 g butter;
• 2 tbsp pomegranate juice;
• a pinch of cinnamon;
• a bunch of mint;
• a bunch of cilantro;
• coriander;
• salt.

Preparation:

1. Cut the meat into pieces and boil it.
2. Sauté the flour until golden brown, adding a knob of butter.
3. Sprinkle it into the soup in a thin stream.
4. Beat the eggs with pomegranate juice. Gently stir into the soup.
5. Cook for 10 minutes. Season the soup with salt and coriander.
6. Before serving, sprinkle with cinnamon and add finely chopped mint and cilantro.

turkey Chikhirtma

You can prepare the spiciest and, at this time of year, the healthiest version of this dish using this recipe. A bouquet of aromatic herbs will give the soup a unique aroma.

Ingredients:

• half a kilo of turkey;
• 30 g butter;
• 3 tbsp flour;
• 3 eggs;
• ½ lemon;
• celery leaves;
• a bunch of mint;
• a pinch of coriander;
• a pinch of saffron;
• a bunch of cilantro;
• a bunch of basil;
• salt.

Preparation:

1. Chop the turkey into pieces. Boil in water.
2. Toast the flour in a skillet until golden brown. Gradually stir it into the soup in a thin stream.
3. In a separate bowl, beat the eggs with lemon juice.
4. Gently stir into the soup.
5. Add a knob of butter. Cook for 3 minutes.
6. Add the coriander and saffron. Season with salt.
7. Finely chop the basil, cilantro, and celery. Add them to the soup. Cook for 3 minutes.
8. Before serving, sprinkle the soup with chopped mint.

You’ll love this delicious and simple soup if you adore spicy dishes or want to diversify your menu with Georgian cuisine. It’s very easy to make, as long as you follow the necessary steps for adding flour and eggs.