Soup

Chikhirtma

A pale Georgian chicken soup delicately thickened with flour and a smooth egg-vinegar liaison, with onion, cilantro, and spices.

What you’ll need

• Bone-in chicken pieces: 800 g
• Water: 1800 ml
• Yellow onion: 180 g
• Eggs: 3 pcs
• All-purpose flour: 25 g
• White wine vinegar: 30 ml
• Cilantro: 25 g
• Salt: 9 g
• Black pepper: 2 g
• Imeretian saffron: 0.3 g
• Ground cinnamon: 0.3 g

How to make it

1. Cover the chicken with 1800 ml cold water, add 6 g salt, and bring slowly to a boil. Skim and simmer for 35-45 minutes, until the meat reaches 74°C/165°F near the bone.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.