Georgian Chikhirtma
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Once again, I beg you — do not boil after adding the egg yolks. Well, yes, it’s like the culinary experts, but what did you expect? There are dishes, recipes that are terrifying to post on the Internet. For example, Caesar salad. One step to the left, one step to the right — and you already get a dozen knives in the back from the supporters of authenticity. This is especially true for recipes that have become intertwined with national identity. Pilaf, shashlik... and so on. Perhaps, due to the collapse of the USSR, we still regard the cuisines of our brotherly (read Caucasian-Asian) nations as our own former ones. There are no legal rights, but the feelings... Such a long introduction serves as protection from the aforementioned supporters of authenticity. Yes — chikhirtma. No. I haven’t been to Georgia. Yes — a Georgian friend cooks it this way.
Ingredients
- Ground coriander - 1 bunch
- Onion - 6 heads
- Butter - 0.7 oz
- Whole egg - 2 pieces
- Meyer Lemon Juice - to taste
- Chicken Broth - 1 qt
- Vegetable Oil - 0 fl oz
- Ground Black Pepper - to taste
- Corn Flour for Polenta - 0.4 oz
- Dry White Wine - 3 fl oz
Step by Step guide
Step 1
Finely chop the white onion. I realized I became an adult when I stopped being scared by phrases in cookbooks... Cut the onion into cubes the size of a match head.
Step 2
Next. In a cast-iron pot, mix the vegetable and butter. Add the finely chopped onion and sauté over high heat. Lower the heat and simmer the onion until a pleasant light brown color. Well, okay. Until caramelized.
Step 3
Add a tablespoon of corn flour. If you don’t know what to do while the onion is frying, you can toast the flour in a pan. If the wine is already opened, you can occupy yourself with something else. Sauté the onion and flour mixture for another 5 minutes, stirring vigorously.
Step 4
Pour in 100 grams of dry white wine and evaporate the excess alcohol (don’t yell at me, I know that onion soup is made this way).
Step 5
Next, pour in the chicken broth and let this mixture simmer for about 10 minutes. While it’s simmering, whisk the 2 egg yolks with lemon juice.
Step 6
Turn off the heat and add the beaten yolks to the soup, stirring continuously. DO NOT BOIL!!!! Also, add the not finely chopped chicken meat. After all, we cooked the broth with something?
Step 7
By default, our broth is salty. Just add black pepper and finely chopped cilantro to the plates. And a toast — here it’s not toasted bread!
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