|Place of origin||Georgia|
|Main ingredients||Meat (lamb or chicken, eggs.|
|Cookbook: Chikhirtma Media: Chikhirtma|
The soup is made with rich chicken (or less commonly, lamb) broth, which is thickened with beaten eggs (or only yolks). The technique of inclusion of uncooked eggs to hot broth is rather difficult. The technique appeared in Ancient Persia and is intended for creation of intimate blend of broth and eggs.
For this purpose, eggs are blended into bowl with little lukewarm broth, which is blended in turn with a little flour (traditionally cornmeal) and some acid (pomegranate or lemon juice, wine, vinegar). This blend is added gradually to hot broth with constant stirring over 5–7 minutes.
Before removing meat from broth, add flour and onion, then put down to soup. Except usual for the Georgian cuisine herbs and spices (like chili powder, tagetes, leaves of coriander, basil, parsley, сelery), сinnamon, peppermint, and seeds of coriander must be added.
- "Chicken Soup with Egg and Lemon (Chikhirtma)". georgiantable.com. June 21, 2014. Retrieved 2015-06-23.