Chikhirtma from chicken in Azerbaijani. Chikhirtma soup - a delicate appetizing dish from Georgia

Chikhirtma soup is a Georgian thick dish, into which two dressings are poured at the main stages of cooking - egg and flour. Most often, the dish is boiled in lamb or poultry broth. This thick soup differs from others in that it does not contain vegetable grounds at all.

The calorie content of the dish is 70-90 kcal per 100 g, so it is considered quite light. Consider how to cook chikhirtma in several interpretations step by step and with a photo.

Classic chicken chikhirtma

This is a real gentle and light Georgian soup, which is distinguished not only by the simplicity of its preparation, but also by its appetizing and incredible taste and aroma. So that the soup has a beautiful color, 1/2 a small spoon of saffron is added to it.

List of components:

• 2-3 eggs;
• Large bulb;
• One lemon;
• 0.5 kg of chicken;
• 3 large spoons of vegetable oil;
• Green cilantro - 20 g;
• Corn or Wheat flour- 2.5 tablespoons;
• 2.5 liters of water;
• Salt - to taste.

Georgian classic recipe chikhirtma:

1. Cut the chicken into pieces, wash it and cook the broth. The foam must be removed during cooking. After the water boils, make a minimum fire and cook for about 1.5 hours. Salt 20 minutes before the end of cooking;
2. Peel the onion, cut into cubes and fry in vegetable oil;
3. Beat the eggs with lemon juice;
4. Remove the fried onion from the pan, leave the oil from frying on it. Fry the flour a little in this oil and add the hot broth (glass). Mix well so that there are no lumps;
5. Remove the meat from the broth and cut into medium pieces;
6. Wash and chop greens;
7. At the end of the process, put the fried onions in hot broth, pour in the flour mass and stir thoroughly. After boiling, add the egg-lemon composition in a thin stream. Take a whisk for whipping and mix the resulting mixture.

When the chicken chikhirtma boils, take it off the stove and taste it. If necessary, add salt. We put the meat in plates and sprinkle everything with herbs.

Recipe with lamb

This is a Georgian national masterpiece of young lamb, which does not have cereal, vegetable grounds and is based on meat and broth. The dish is thickened with flour and egg-acid dressing, which gives it a piquant taste.

Ingredients:

• Lamb - 0.5 kg;
• Two chicken eggs;
• Wine vinegar - 2 large spoons;
• Wheat flour and vegetable oil - one tablespoon each;
• Two bulbs;
• cilantro, black peppercorns, salt - to taste;
• Saffron - 0.5 small spoons.

The recipe for chikhirtma is as follows:

1. We wash the lamb with cold water, cut it into small pieces, put it in a saucepan and set it to boil, not forgetting to remove the foam that appears. Remove the cooked meat from the container, filter the broth through a fine sieve or gauze;
2. Fry a finely chopped onion in butter, sprinkle it with flour, stir and fry again. Then we put the prepared meat in the strained broth, onion fried with flour, add salt, saffron, pepper and wait until it boils;
3. We boil light wine vinegar separately and pour it into the soup, let it boil again and then remove the saucepan from the heat;
4. Before serving, egg yolks are beaten in a separate bowl, mixed with broth, poured into soup, stirred and heated. Do not bring them to a boil, because they can curdle.

At the final stage, Georgian-style chikhirtma is sprinkled with cilantro. After that, the dish can be put on the table and enjoy the amazing taste.

Azerbaijani recipe

Chikhirtma chicken soup is also prepared in the Azerbaijani version, only it has a slightly different national name - chikhirtma. Such a dish in a thick aromatic sauce turns out to be very tasty, satisfying and tender, and your loved ones will definitely like it. The cooking instructions are slightly different from the similar Georgian variation of this dish.

Composition of products:

• Butter - 70 g;
• Onion - 400 g;
• Chicken - 600 g;
• One large tomato;
• Vegetable oil and lemon juice - 2 large spoons each;
• 3 eggs;
• Turmeric - a teaspoon;
• Greens, pepper and salt - to taste;
• Chicken broth - a glass.

Cooking scheme at home:

1. First, we put the chicken on the boil, because we will need chicken broth. At the same time, peel and finely chop the onion. This vegetable is the main ingredient in a great sauce;
2. Melt in a deep frying pan or saucepan butter, put an onion in it and simmer, make sure that it does not fry, add salt;
3. We independently remove the skin from the tomato, for this we make an incision on it and keep it in boiling water for a minute, then finely chop;
4. Add the chopped tomato to the onion, stir and simmer for 3 minutes;
5. Remove the finished chicken pieces from the broth and fry a little (optional);
6. Pour lemon juice and 1/3 cup of broth into the tomato-onion mass;
7. Next, put the chicken pieces in a pan, add a little salt and sprinkle with turmeric for flavor and a beautiful color;
8. Add the remaining broth, close the lid and simmer the bird with vegetables for 25 minutes over medium flame. If necessary, add more broth, because the onion should not fry;
9. Finely chop the greens, beat the eggs with a fork, sprinkle with pepper and salt. Do not forget that the bird and onion have already been added;
10. Pour the eggs into the pan, spread the mixture evenly among the chicken pieces. Close the lid and cook for about three minutes - the eggs should "grab". Do not stir, but only pierce the omelette so that it cooks well on the entire surface.

Chicken chyhyrtma can be served with a side dish of rice, but also as an independent meal. Sprinkle with herbs and serve. It turned out to be a delicious chicken in a fragrant tomato and onion sauce, with the most delicate scrambled eggs and herbs.

Simplified recipe

In this cooking option, flour is not used, and the necessary density of the consistency is achieved by increasing the number of eggs.

You will need:

• Whole chicken carcass;
• Wine vinegar - 50 ml;
• Egg yolks - 5 pcs;
• Onion - 250 g;
• Melted butter - 100 g;
• cilantro or other greens;
• Salt and peppercorns;
• Bay leaf.

We prepare in stages:

1. Cooking chicken broth. Half an hour before readiness, add lavrushka, pepper and finely chopped greens;
2. We take the bird out of the saucepan and divide it into portions;
3. We clean and chop the onion, brown it in melted butter, then put it in a hot broth and boil for another 8-10 minutes;
4. Beat the yolks together with vinegar until a thick foam. Carefully pour the resulting mixture into the saucepan. Thanks to the acid, the eggs will not curl;
5. Put the meat back into the hot broth and bring to a boil.

With this, our soup is ready. Pour it into bowls and put it on the table, decorating with chopped cilantro.

Video: Georgian Chikhirtma Soup Recipe

Easily add variety to your daily menu Caucasian kitchen. And especially such a dish as chikhirtma. Even if this will be your first acquaintance with the oriental culinary tradition, do not worry. Chikhirtma, the recipe with a photo of which is attached below, will turn out well for you. How to cook this dish is described in this article.

How to cook Georgian chicken chikhirtma

• Servings: 6
• Cooking time: 2 minutes

The main ingredient for chikhirtma is chicken. Only here are the ways to prepare this undoubtedly delicious dish some. There is chikhirtma in Georgian, and there is in Azerbaijani. In Georgian cuisine, chikhirtma is a soup, in Azerbaijani it is a second dish. Both of them are equally tasty, prepared with the addition of eggs, but they are fundamentally different in the cooking process.

Georgian chicken chikhirtma

To cook a wonderful chikhirtma, as they do in Georgia, in the homeland of this dish, we stock up:

1 chicken

2.5 liters of water,

1 onion,

3 chicken eggs,

3 tablespoons of flour

Juice of one lemon

50 ml refined vegetable oil,

Parsley or kniza,

1/2 st. spoons of salt.

As in any other dish, the secret of taste lies in the quality of the initial products, the taste of the soup that we undertook to cook depends on how fresh they are.

Chikhirtma in the Georgian version is prepared as follows:

The chicken is divided into portions, lowered into a pot of cold water and cooked until cooked, you need to add salt to taste during cooking,

Cooked chicken is removed from the broth, separated from the bones,

Onions are fried in vegetable oil until golden brown, then removed in a separate bowl so that there are still oil residues in the pan,

Pour flour into the pan and fry it, avoiding color change, constantly stirring,

Pour a glass of broth into the flour and mix vigorously to prevent the appearance of lumps,

In a saucepan with hot, but not boiling broth, send the flour mixture and fried onions, put on fire again,

We also send eggs beaten with lemon juice there, doing it carefully, in a thin stream,

Bring to a boil, do not forget to stir, remove from heat,

Serve the soup with chicken meat, selected from the bones, generously sprinkling the dish with herbs.

As you can see, there is nothing complicated here, and Georgian chicken chikhirtma is within the reach of even a novice cook. The main thing is to follow the recommendations and not deviate from the instructions.

Azerbaijani chicken chikhirtma

Cooking this dish in accordance with the canons of Azerbaijani cuisine is not difficult at all, you will enjoy the process, as well as the result. So, we prepare the following ingredients:

1 chicken

500-600 g onions,

3-5 eggs (or more)

100 g butter or ghee,

Salt, cloves, saffron, citric acid to taste.

Tip: Let's make a reservation right away that saffron (as well as cloves) is an optional component, but thanks to it, the very golden color, amazing spicy taste and aroma of Azerbaijani chikhirtma are achieved. You need to take this precious spice a little - just a pinch, dissolving in a glass of water.

This is how the dish is prepared. We divide the chicken into pieces, finely chop the onion, melt the butter in a pan or in a deep saucepan and start:

Fry the onion until golden

We send chicken pieces to it and fry it until a pleasant golden brown,

Add a glass of water with saffron grated with salt (an optional but desirable step), cloves, let it stew,

Eggs are beaten with citric acid on the tip of a knife

The chicken is poured with the egg mixture and left to languish under the lid until fully cooked.

That's all - chikhirtma in Azerbaijani is ready. Serve with herbs to your liking. And for those who are used to eating, carefully calculating the usefulness of products, we note that the calorie content of chikhirtma per 100 g is 123 kcal. This dish contains the optimal amount of proteins and fats with its relatively low calorie content. So use the recipe with a photo of chikhirtma, cook and eat to your health!

- a traditional dish Azerbaijani cuisine. It is served, most often, as a side dish to the Azerbaijani folding pilaf, but also as an independent dish. chyhyrtma not uncommon at all.

In Georgian cuisine, there is a dish with a similar name - - but different from this one. First of all, the fact that chikhirtma is a soup, although they are similar in ingredients and preparation.

The products required are the simplest, there is not much time either, but in the end you get a bright, tasty and very tender dish.

For chihyrtma you will need:

Since I cooked it in order to eat it right away, very few products were used.

Eggs had to be taken in pieces, since 2 were not enough at all. It was possible to take 4 pieces, especially if the eggs are small.

• Chicken or parts thereof. There are 3 thighs here.
• Onion. By weight, a little less than chicken.
• Butter. 50gr.
• Chicken bouillon. 250 ml.
• Tomatoes. Taste.
• Lemon juice. 2 tbsp. spoons.
• Turmeric. 1 teaspoon. (or saffron).
• Eggs. 3 pcs.
• Greenery. There are green onions, parsley and cilantro.
• Salt.
• Freshly ground black pepper.

We are preparing chihyrtma.

There are many recipes for chihyrtma. Meat or poultry can be used for this dish. You can use only vegetables or vegetables in combination with meat. Here the situation is the same as with or - for everyone preparing their own cooking recipe.

Chihyrtma can also be considered as a private version of scrambled eggs, interesting, tasty and very unusual, since eggs in this recipe are a component thick sauce and form a very gentle soufflé.

If chyhyrtma from chicken, then it is usually cooked with boiled chicken. I think that this is due to the fact that the preparation of this dish requires broth. Yes, and the boiled chicken itself is less tasty than fried or baked, so adding flavor does not hurt at all.

Since I already had chicken broth, it made no sense to boil chicken thighs. So for the best taste, I decided to just fry the chicken pieces until golden brown. You do not need to completely fry the chicken, because it will have time to cook in the sauce and the meat will turn out to be very juicy and tender.

I would like to say a word about salt. The broth is already salty initially, we also pre-salt the chicken when frying, and salt is also added when frying the onions. So when adding salt, you need to consider all these factors.

If you are using a whole chicken, then you need to cut it into portions.

Chicken, even if it is boiled, lightly fry in a deep frying pan on a piece of butter until golden brown. Lightly season the chicken pieces and season.

While the chicken is fried, finely chop the whole onion.

The chicken is fried, we take it out of a deep frying pan and, adding the remaining butter, put the chopped onion into the frying pan. Salt a little at once so that the onion is fried better and gives off its smell.

The fire under the pan is slightly above average. It is necessary that the onion is not so much fried as it languishes, becomes transparent and begins to caramelize. From time to time, with a spatula, not only mix the onion, but also cut / knead it so that it becomes as homogeneous as possible.

Tomato, which is used at will, is peeled (cut, pour boiling water for 3-5 minutes, then pour cold water over and remove the skin), after which we cut it very finely, almost into porridge.

Add chopped tomato and 2 tablespoons of lemon juice to the simmered onion, which has become transparent and has begun to lightly fry.

Add a third of a glass chicken broth and mix.

We simmer everything together for about 5 minutes over low heat, kneading the onion with a spatula.

Then put the fried chicken pieces and turmeric into the onion.

Add the remaining broth, it should not completely cover the chicken, and mix everything again. Close the pan with a tight lid.

Simmer on a small fire chyhyrtma until chicken is fully cooked. It will take 25-30 minutes. A small fire and a lid in the pan are needed so that the chicken is slowly stewed, and the sauce and, especially the onion in the sauce, do not burn.

The smoother the sauce, the better.

Initially, I thought that 2 eggs would be enough, since the dish was prepared quite small. But on reflection, it became clear that two eggs were not enough, so I added a third.

We cut the greens.

Break the eggs into a small bowl and beat. Add salt and freshly ground black pepper.

I like the second option more, but it all depends on personal preferences.

Pour the eggs into the sauce, trying to spread the eggs over the entire area of ​​\u200b\u200bthe pan.

We do not mix!

With the lid open, over a very low heat, so that there is no violent boil, bring the sauce to a thickening. You can not mix, you can occasionally pierce the sauce, allowing the moisture to evaporate.

Do not bring to complete dryness, the sauce should remain moist.

The result is a very tasty stewed chicken, juicy and soft, in a tender egg and onion soufflé.

Ready. Put the chicken and sauce in a serving dish and sprinkle with finely chopped herbs.

Usually chyhyrtma served as a side dish for Azerbaijani pilaf - its main difference from the usual pilaf is that the ingredients of the folded pilaf are cooked separately.

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