Georgian soup is prepared without the use of vegetable grounds. Spicy Georgian soup

Almost all dishes of Georgian national cuisine are loved in many countries of the world. The most famous are khachapuri, chicken tapaka, chakhokhbili and the delicious first course kharcho. But Georgian cuisine is famous not only for kharcho soup, there are no less interesting soups that lovers of the contrast of spicy and spicy tastes will not refuse to enjoy.

Georgian soup - general principles of cooking

Kharcho became world-famous Georgian soup. Traditionally, it is cooked on beef tklapi with the addition of rice and walnuts. Sometimes tklapi is replaced with tkemali or tomatoes with lemon juice. Today, kharcho recipes have become more diverse, and for the preparation of this first course, not only beef is used, but also other types of meat, as well as additional ingredients, sauces and spices.

Soup chikhirtma differs significantly from kharcho, but, nevertheless, it is also very tasty and interesting. This first course is prepared on an egg basis from poultry or lamb meat. The soup contains such spices as mint and saffron, but there is no spice beloved by the inhabitants of Georgia - hops-suneli.

Bozartmu also prepared mainly from poultry or lamb. The composition of the soup, in addition to meat, includes ingredients such as onions and tomatoes. The sourness of the dish is given by lemon or pomegranate juice.

Khashi- this is a very fatty broth based on beef legs, stomach and other seemingly not appetizing parts of beef, but the soup turns out so tasty and aromatic that it is simply impossible to resist a plate or two. The soup takes a very long time to prepare, but the result is worth all the effort and time spent on the dish.

Unlike many other Georgian soups, shechamandy prepared without meat, vegetables and cereals. This is the first dish based on yoghurt with the addition of eggs and flour dressing.

Matsoni- This is the most popular Georgian fermented milk product, reminiscent of thick caramel cream in its consistency. Matsoni are made from different types milk. It is not only added to various dishes, but also eaten just like that. A good, properly prepared yoghurt, if you turn over the jar in which this fermented milk product is located, does not flow.

Also, in almost all dishes of Georgian cuisine there are nuts- hazelnuts, hazelnuts, almonds, beechnuts, but mostly walnuts are used. They are put not only in pastries and cold appetizers, but also in sauces, soups, hot main courses.

And, of course, spices, which are used by the inhabitants of Georgia for cooking soups and dishes, are of great importance. Without them, Georgian cuisine would not be as interesting and complete. Most often they use tarragon, cilantro, leek, savory, basil, mint, green onions. They use mostly fresh rather than dried spices to give the dish a brighter spicy flavor.

Adds pungency to dishes hot peppers chili, garlic. The widespread opinion that all Georgian soups and other dishes are very spicy is erroneous. Hot ingredients are used as an additional, rather than the main component of the dish. In addition, the hotness is weakened by the components often used in dishes - nuts and matsoni.

1. Georgian soup "Chikhirtma from chicken"

Ingredients:

five eggs;

60 ml lemon juice;

20 ml of olive oil;

100g cornmeal;

10 grams of coriander and cinnamon;

Fresh mint leaves.

Cooking method:

1. Boil a rich broth from a thoroughly washed chicken.

2. Take out the chicken, separate the bones from the meat, remove the skin. Cut into medium sized pieces.

3. Strain the cooled broth into two containers. Two thirds in the first container, one third in the second.

4. In the first, thicken the flour, and in the second, put the eggs beaten with a whisk and lemon juice mixed with olive oil.

5. First pour the mixture of chicken broth and cornmeal into the pan, then the mass of eggs.

6. Bring chikhirtma to a boil, salt and pepper, turn off the heat.

7. Put a few pieces of meat in portioned plates, pour in fragrant broth, season with cinnamon and coriander, garnish with mint leaves.

2. Georgian soup from matsoni “Shechamandy”

Ingredients:

A liter of milk;

A kilogram of matsoni;

Half a pack of butter;

Three egg yolks;

Six medium bulbs;

Tarragon leaves;

Cooking method:

Peel the whole onion and finely chop.

Put in a saucepan, put butter in the same place, simmer until transparent. Be sure to constantly stir the ingredients so that nothing burns. The smell of burning will spoil the taste of the dish.

In another saucepan, thoroughly mix the yoghurt with milk. There should not be a single lump left, the mass should be homogeneous.

Pour the matsoni into the saucepan to the onion, salt. While stirring, bring the soup to a boil. Simmer on the quietest fire for ten minutes.

Remove the stewpan from the fire, when the shechamandy cools down a little, add the yolks.

Sprinkle ready-made Georgian soup with fresh herbs in the desired amount. The more greens, the brighter and more aromatic the soup will come out.

3. Georgian soup "Kharcho"

Ingredients:

Half a kilo of beef tenderloin;

50 grams of rice;

Bulb;

30 ml of vegetable oil;

60 grams of tkemali;

50 grams of tomato puree;

Three cloves of garlic;

fresh cilantro;

Half a chili;

1.3 liters of water;

10 grams of spicy adjika;

Black pepper;

Khmeli-suneli;

ground cloves;

Cooking method:

1. Cut the beef tenderloin into small pieces, boil until tender.

2. Chop the onion into small cubes, mix with black pepper.

3. Finely chop the garlic and cilantro, mix.

4. Rinse rice.

5. Saute peppered onions for vegetable oil until soft, add tomato paste, soak on a quiet fire, stirring, for about five more minutes.

6. In a boiling broth with ready-made meat, put the grits, onion sauteed in tomato, salt.

7. As soon as the rice is ready, add adjika, garlic mixed with herbs, cut into thin rings into the soup hot pepper.

8. Add cinnamon, cloves, suneli hops and tkemali sauce.

9. Before serving, simmer the Georgian soup for another five to ten minutes.

4. Thick Georgian soup "Mingrelian Kharcho"

Ingredients:

A kilogram of steam veal;

120-150 grams of peeled nuts;

Three medium bulbs;

Large bunch of cilantro;

250 grams of Megrelian adjika;

30 grams of tomato paste;

Saffron, salt, suneli hops, black pepper, coriander;

100 ml dry white wine;

50 grams of butter.

Cooking method:

Veal can be replaced with beef, then the cooking time of meat will increase by about an hour.

1. Rinse the meat and cut into cubes of three to four centimeters.

2. Fry on butter to gold within five minutes.

3. Add chopped onion, 100 ml water, wine, salt and pepper. Simmer after boiling for 30 minutes.

4. Grind the nuts in a mortar. Of course, you can speed up the process and grind them in a meat grinder, but it is the nuts crushed in a mortar that retain all their oiliness and, accordingly, the aroma and taste qualities.

5. Pour nuts, finely chopped cilantro, coriander, saffron, suneli hops into the finished meat.

6. Add adjika and tomato paste.

7. Stew all the components of the thick Georgian soup for another twenty to thirty minutes.

5. Georgian soup "Bozartma from chicken"

Ingredients:

Three tomatoes;

A bunch of cilantro;

A bunch of parsley;

Several sprigs of dill;

Juice of half a lemon;

Half a kilo of onions;

Salt pepper;

Mint leaves.

Cooking method:

1. Put the chicken cut into portions into the pan, pour over big amount water - half a glass is enough, maybe a little more. Simmer until meat is cooked.

2. Remove the chicken and pour the juice into a small frying pan.

3. Simmer finely chopped onion in the juice extracted from the chicken until transparent.

4. Mix onion with chicken, pour in a couple of liters of water, boil for ten minutes.

5. Add chopped greens, all spices to taste, simmer for several minutes.

6. Serve Georgian soup bozartma, garnished with mint leaves.

6. Georgian soup "Khashi"

Ingredients:

A kilogram of beef scars;

Half a kilo of beef leg;

200 grams of white bread;

Salt pepper;

200 ml of milk;

Cooking method:

1. First singe the beef legs, then rinse thoroughly. Clean up scars.

2. Soak the meat ingredients overnight in cold water in different containers.

3. In the morning, rinse everything thoroughly again, cut the scars into small pieces.

4. Put the meat separately in the same pots, pour water.

5. Bring to a boil, drain the water, pour in a new one.

6. Cook until fully prepared, for scars it will take at least eight hours, for a beef leg - six. The broth in which the stomach was boiled should acquire a milky white color.

7. Remove the leg, mix both broths together with pieces of beef tripe in one saucepan, put to cook on a slow fire.

8. Cut the bread into pieces, pour milk over it.

9. As soon as the broth in the pan has evaporated by half, add the softened bread.

10. Pour a little boiling water, the meat should be completely covered with liquid, set the quietest fire, simmer the soup for about an hour and a half.

11. Before serving, khashi is sprinkled with salt and pepper, seasoned with chopped garlic.

7. Georgian soup "Solyanka"

Ingredients:

Half a kilo of beef;

A glass of dry red wine;

Three bulbs;

20 grams of flour;

50 grams of butter;

Half a kilo of tomatoes;

Chilli;

Three cloves of garlic;

Two bell peppers;

Parsley;

Basil;

Cooking method:

Cut the beef, put it in a saucepan with butter, lightly fry.

After five minutes, chop the onion and pepper, put them on the meat, pour everything with wine.

Cut blanched tomatoes into small pieces. Add them to the ingredients in the saucepan.

Put crushed garlic and chopped chili there.

Simmer for about an hour and a half. The meat should become soft and tender, and the tomatoes should thicken to a thick puree.

In the finished Georgian hodgepodge, add chopped greens to taste and lemons, cut into slices.

8. Georgian soup "Tatariahni"

Ingredients:

A kilogram of fatty beef;

Four carrots;

Two onions;

Three to four stalks of celery;

A few roots of parsley;

Lavrushka;

Dill and parsley greens;

A pod of chili pepper.

Cooking method:

The soup takes approximately two hours to prepare.

1. Put the beef cut into pieces in a saucepan, pour three liters of water.

2. After boiling, removing the foam, the broth should be salted.

3. After thirty minutes of cooking, add the washed parsley roots to the soup.

4. An hour later, sliced ​​\u200b\u200bcarrots and sautéed onions.

5. An hour and a half later, celery, diced.

6. Ten to fifteen minutes before being ready, throw bay leaves and chopped chili peppers into the soup.

7. Serve sprinkled with chopped garlic and herbs.

In fact, preparing Georgian soup is not so difficult, the main thing is to purchase the components necessary for the dish and follow the instructions clearly. Diversify your diet by adding amazing Georgian dishes to your menu. Bon appetit.

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In the national cuisine of any country in the world, soups always occupy the most honorable place. Georgian soups are not just food, but a whole ritual of preparing and serving a real homemade hot dish.

Hot or cold Georgian soups are very original and appetizing, with their flavors and unusual ingredients. Do you want to taste the real Georgian kharcho or chikhirtma at home, to treat relatives and friends with rich Georgian hot soup? Then read on.

Georgian soup recipes - chikhirtma and kharcho

Georgian soups are different from the traditional Russian soups we are used to. Cold or hot, light or rich, soups in Georgian cuisine are very peculiar in taste. The broth base of the Georgian soup is made from meat, fish, mushrooms, vegetables, fruits and even berries. There are soups with milk and absolutely unusual options soup - on kvass.

The most common soup is made with bone-in meat broth. Almost any meat is taken for Georgian soups. Pork in Georgian soup is quite rare, but there are such options.

Did you know that the first hot dish in Georgian cuisine is almost completely devoid of vegetable grounds, but in terms of consistency they are still much denser than European soups. That is, the classic Georgian soup is not a thick borscht or cabbage soup, but not a transparent consommé - a French broth.

To thicken the broth in the soup, Georgian cooks use an egg. It is mixed with fruit juices, yoghurt, vinegar, or other acidic environment, so the egg does not curdle. Often, tklapi is used as such a medium - dried cherry plum puree. Interestingly, the sour additive is also added to soups without eggs in the composition. It is made in fatty meat soups, to give a slightly different taste with a slight sourness.

And now the recipes themselves. Cooking Georgian soups.

Kharcho- probably the most famous Georgian soup, known far beyond the borders of its country. Kharcho is different, more than a dozen varieties of hearty soup are known. What remains common to all recipes is that kharcho is a beef soup with rice and walnuts, with the addition of tklapi. The characteristic taste of kharcho is obtained from a combination of the taste of beef broth, rice with tklapi, spicy herbs and a slightly astringent aroma of walnuts.

If tklapi is not at hand, then the soup can be seasoned with fresh tomato puree or lemon juice, and dill, celery or basil can be used instead of cilantro. The main thing in cooking kharcho - there should be a lot of greens. It is put into the dish three times: first, together with rice, then with tklapi or tomatoes, and after removing the kharcho from the fire, before serving. Hot kharcho is seasoned with garlic, cilantro or basil.

kharcho soup recipe

Ingredients:

• 500 gr. beef brisket
• 750 ml water
• 100 gr. round rice
• 100 gr. walnut kernels
• 50 gr. fat
• 70 gr. tkemali or tklapi sauce
• 200 gr. onion
• carrot
• 3-4 teeth garlic
• hops-suneli
• red capsicum
• parsley, cilantro

Cooking method:

1. Cut the meat into pieces, add water and cook over low heat after boiling. Remove the cooked meat and strain the broth.
2. Onion cut into cubes and fry in fat. Cut carrots and peppers into small cubes and fry together with onions.
3. Boil the broth, add the washed rice. Put on low heat and cook until the rice is half cooked.
4. Grind nuts in a mortar, add to rice and mix.
5. Put the pieces of meat in the pan, fry and simmer under the lid for 10 minutes.
6. Salt, add tkemali sauce and hops-suneli seasoning.
7. Bring rice to readiness. Before serving, season with garlic, passed through a press and chopped herbs.

Kharcho vegetarian

Ingredients:

• 10 pieces. medium sized onion
• 100 ml vegetable oil
• 1.5 st. rice
• cilantro or parsley greens
• tklapi or tkemali to taste
• garlic
• bitter capsicum
• hops-suneli
• 2 liters of water

Cooking method:

1. Peel the onion and chop finely. Simmer in vegetable oil until soft, then transfer to a large saucepan and pour boiling water.
2. Bring to a boil and add the washed rice, close the lid and reduce the heat to a minimum. Cook rice for about 20 minutes.
3. Grind garlic in a mortar with suneli hops, mix with tkemali and season kharcho.
4. Finely chop greens and capsicum. Add some greens and pepper to kharcho.
5. Salt to taste and simmer for another 10 minutes. top with the remaining herbs before serving.

Chikhirtma is a chicken soup with a dressing of beaten eggs and flour. Chikhirtma soup became especially popular after being mentioned in the book by A. Dumas during his trip to the Caucasus.

Chikhirtma is a thicker soup than kharcho, although there is no vegetable or cereal thick in it. The original selection of spices in the composition of chikhirtma gives the soup an incredible flavor, which distinguishes it from other Georgian soups.

Mint and saffron, cilantro, celery, parsley and basil are sure to be added to real Georgian chikhirtma. An incredible combination of flavors and aromas of herbs makes chikhirtma soup so attractive. Pickled mushrooms are suitable as a side dish for the second course. Try it!

Chikhirtma from chicken

Ingredients:

• chicken
• 5 pieces. onion
• 1 st. l. flour
• 3 eggs
• 50 gr. fat
• cilantro, mint, basil, celery and parsley
• a pinch of saffron
• ground black pepper
• wine vinegar to taste

Cooking method:

1. Cut the chicken into portions, pour cold water and boil until half cooked.
2. Melt the fat in a saucepan and fry the finely chopped onion. Pour in a few tablespoons of broth and simmer until soft.
3. Add the flour in parts and reduce the sauce to the desired density, adding the broth as needed.
4. Put in a fry in an empty pan, add chicken pieces, close the lid and simmer for another 15 minutes.
5. Pour strained chicken bouillon, bring to a boil and cook chikhirtma for about 10 minutes.
6. Take wine vinegar to taste, beat together with eggs, season with pepper and salt. Season the soup with this mixture, add salt to taste.
7. Grind the greens, add some to the soup and let it boil a little. When serving, arrange the chicken pieces on plates, pour over the broth and sprinkle with chopped herbs.

Important! Chikhirtma is prepared mainly from chicken meat, but soup made from goose, duck or giblets is no less tasty.

Enjoy Georgian soups, try new flavors and cook with us! Looking forward to your feedback and comments below.

Good luck and bon appetit!

Always your Alena Tereshina.

Cooking soups in Georgian national cuisine is a whole ritual. In some dishes, strict adherence to the recipe takes a whole day. This is how khashi is prepared: in order to try this Georgian dish, you must first soak the meat for 12 hours in water, and then boil it for 8 hours. But not everything is so difficult. Many recipes for Georgian soups are easy to prepare, and the first courses themselves are rich and tasty. In this article you can find recipes and photos of both simple and complex dishes.

Meat soups

Kharcho

The most famous spicy Georgian soup is called kharcho. But the kharcho soup that you can taste in Russia bears little resemblance to the original Georgian dish. And in the Caucasus, there is no single correct recipe. With a relatively small area on the territory of Georgia, two dozen different nationalities coexist, and each of them prepares this spicy soup in its own way. Here we publish the 2 most popular recipes: the classic version and kharcho on fish broth.

traditional recipe

We will need:

• veal - 1 kg;
• onions - 130 g;
• carrots - 90 g;
• Greek nuts - 70 g;
• garlic - 2 cloves;
• round rice - 25 g;
• tkemali sauce - 10 g;
• tomato paste - 20 g;
• spices (hops-suneli, red hot chili pepper, bay leaf) - to taste.

Cooking:

1. We wash the veal, immerse it in ice water, put it on the fire and wait until it boils, removing the foam that appears. After boiling, reduce the heat and cook under a closed lid for about an hour and a half.
2. After the appointed time, we take out the meat from the broth and lay the washed rice.
3. Chop onions and carrots. Fry vegetables in oil (vegetable).
4. Put in the tomato paste and mix well.
5. We sort out walnuts from fragments of the shell and membranes. Grind them in a blender.
6. We spread the frying and chopped nuts in the broth and simmer over low heat for about 10 minutes.
7. Add spices, herbs and finely chopped garlic, cover with a lid and wait 10 minutes until the kharcho is infused.

Kharcho with fish

Ingredients:

• sturgeon - 1.5 kg;
• onion - 550 g;
• tomatoes - 270 g;
• bell pepper - 450 g;
• tkemali plums - 9-10 pieces;
• carrots - 270 g;
• Greek nuts - 250 g;
• garlic - 6 cloves;
• hops-suneli - 3 teaspoons;
• flour - 3 tablespoons;
• greens - 70 g;
• water - 3 l.

Advice! When using sturgeon of small breeds, you can take a whole carcass. In this case, you need to boil it together with the head, after removing the gills. If this is not done, the broth will be bitter.

Recipe:

1. We clean, cut and wash the sturgeon.
2. We put fish and root crops in a saucepan, fill them with cold water and wait until boiling, removing foam and fat. We save fish oil, it is useful for frying onions.
3. After boiling the fish until half cooked, take it out of the broth, separate it from the bones and chop.
4. We dip the tomatoes and plums in boiling water for a few seconds, remove the skin, boil in a small amount of water and wipe until mashed.
5. Fry the flour in a dry frying pan until light brown.
6. Separately we pass the onion for fish oil. Put the fried flour and mix.
7. We filter the broth and lay in it all the prepared ingredients (except walnuts).
8. Bring kharcho to a boil and leave to simmer over low heat for 7 minutes.
9. Add ground nuts and wait another 10 minutes.
10. We remove the heat, close the lid tightly and let the dish brew for 7-8 minutes.

Khashi

According to Georgian belief, eating this difficult-to-prepare soup speeds up the healing of fractures.

We will need:

• beef tripe - 1 kg;
• leg of lamb (can be replaced with beef) - 500 gr;
• milk - 150 ml;
• white bread - 200 gr;
• garlic - 2 cloves;
• salt and hot pepper - to taste.

1. We wash the meat and offal, singe and soak in water for at least 12 hours in different dishes. After the specified time has elapsed, the ingredients are washed again, cleaned and set to boil in different pans. After boiling, change the water to fresh. The total cooking time should be at least 6 hours for the leg and at least 8 hours for the scar.
2. We break white Georgian bread into pieces and pour milk over it.
3. Mix the broths from both pots and continue to cook until the liquid has evaporated by half.
4. We add white bread to the future khashi and continue to cook for half an hour until the soup becomes white.
5. Add boiling water to our container and simmer for another hour and a half.
6. We serve the soup in the early morning along with salt, black pepper and finely chopped garlic so that each family member has the opportunity to put the necessary amount of spices for themselves. Wash down khashi with vodka and mineral water.

We will need:

• lamb - 500 g;
• eggplant - 200 g;
• green beans - 200 g;
• tomatoes - 600 g;
• onion - 250 g;
• bell pepper - 400 g;
• cilantro - 30 g;
• garlic - 2 cloves.

Recipe:

1. We wash the meat, pour it with 1.2 liters of ice water and boil until soft.
2. We take out the lamb from the broth and fry it in a pan.
3. We filter the broth.
4. Finely chop and sauté the onion in oil.
5. Cut the pepper into 2 halves, remove the stalk, seeds and internal membranes and chop it.
6. We remove the skin from the tomatoes, after scalding them. We cut the tomatoes into slices.
7. We clean the beans from the tails. If necessary, we also remove the hard side vein. Cut into sticks 3-4 cm long.
8. We cut the eggplant. Remove seeds if necessary.
9. Pour all the prepared ingredients into the broth, salt and cook until tender.
10. Grind the garlic and cilantro and sprinkle them over the finished dish when serving.

vegetable soups

Georgian cuisine is not necessarily rich meat first courses, the recipes and photos of which were published above. The local national cuisine is rich and delicious. vegetable soups: this is Georgian-style cold tomato soup, and a liquid dish of beans, and even a stew called shechamandy. In every corner of Georgia they are cooked differently. Here we will analyze classic recipes local cuisine.

Components:

• semi-ripe tomatoes - 1 kg;
• rep. onion - 400 g;
• Greek nuts - 100 g;
• cilantro - 70 g;
• salt.

1. We remove the skin from the tomatoes by lowering them for half a minute in boiling water. Three of them on a grater.
2. Peel and finely chop the onion.
3. We sort out the nuts and grind them in a blender.
4. We wash the greens and cut them finely.
5. We put all the ingredients in one pan, wait until it boils, reduce the heat and simmer for 20 minutes.
6. Serve the soup chilled, garnished with fresh herbs.

The first dish of beans

Ingredients:

• dry red beans - 0.3 kg;
• Greek nuts - 0.1 kg;
• onion - 0.26 kg;
• cilantro - 80 g;
• spices - to taste.

Cooking:

1. We sort the beans and soak them overnight. In the morning, drain the water, rinse and set to boil (fill with boiling water). Grind the boiled beans into a puree with a fork.
2. We sort out the nuts and grind them in a blender.
3. Finely chop the greens.
4. Add all the ingredients to the beans, including salt and spices, and leave to cook for another 10 minutes.

Matsoni is called a sour-milk Caucasian drink. You can buy it from us in a large supermarket or cook it yourself. It's pretty simple.

Ingredients:

• yogurt - 1 l;
• onion - 550 g;
• chicken eggs - 3 pcs;
• drain. oil - 50 g;
• flour - 2 tablespoons;
• greens (mint, cilantro, dill) - 30 g each;
• water - 500 ml.

1. Mix matsoni with water. We pour about 50 ml from the resulting liquid and dilute the flour in it. After that, combine the whole mixture together, mix and salt it.
2. Saute finely chopped onion in butter until light brown.
3. We combine all the ingredients and cook for about 15 minutes, stirring constantly. We add seasonings.
4. Beat the eggs and carefully add them to the soup, avoiding boiling.
5. We remove the heat and leave the shechamandy to brew for about a quarter of an hour.

Ingredients:

• mushrooms - 0.5 kg;
• onions - 400 g;
• Greek nuts - 100 g;
• drain. oil - 100 g;
• cornmeal - 1 tbsp;
• greens and garlic - to taste;
• salt and spices - to taste.

Recipe:

1. Mushrooms are sorted, cleaned and boiled. We cut them only after they are ready. We filter the broth.
2. Pour a little broth into a separate container and dilute cornmeal in it.
3. Peel and finely chop the onion. We fry it in butter.
4. Cut greens and garlic.
5. We sort out the nuts from the garbage and grind them in a blender.
6. All components (except nuts) are placed in a decoction and boiled over low heat for 5 minutes.
7. When serving, sprinkle shechamandy with ground nuts and flavor with herbs. Mushroom shechamandy is ready.

And although some recipes for Georgian first courses are difficult to prepare (and names), it is definitely worth trying the local cuisine. And having tasted it once, you want to experience this feeling again and again. And no difficulty will stop.

Chikhirtma is a very tasty thick soup cooked in chicken or lamb broth, a dish of Georgian cuisine. This soup is interesting in that, apart from onions, it does not contain vegetable grounds at all, the broth is thickened with flour and a sour egg mixture. A characteristic taste is given by greens and spicy seasonings. Chikhirtma is prepared easily and simply, if desired, everyone can cook this wonderful and unusual soup.

Ingredients: (for 4 servings)

• 500-600 g of any chicken meat with bones
• 3 medium onions (100 g each)
• 1 carrot
• 2 large eggs or 3 small ones
• 2 tbsp. l. wine vinegar or lemon juice
• 2 tbsp. l. flour
• 25-30 g green cilantro
• 1/3 tsp ground coriander
• 1/3 tsp saffron or turmeric
• salt pepper
• butter or vegetable oil
• 1.5 liters of water

How to cook Chikhirtma:

I must say that I cook chikhirtma, slightly deviating from original recipe. For example, I cook delicious chicken broth with onions and carrots, as for ordinary chicken soup. Instead of expensive saffron, I use turmeric, in addition, I add spices that are not in the recipe, but I love them - curry, suneli hops and garlic. And the soup tastes mmm ... very tasty!

So let's get started. Pour the chicken (along with fat) with 1.5 liters of water, bring to a boil and carefully remove the foam. Then add a whole peeled onion, peeled carrots, salt (1 tsp salt with a small slide) and cook over low heat until tender. You can also throw a few peppercorns into the broth for taste.

While the broth is cooking, fry the onion. The remaining two onions (about 200 g) are cut into small cubes and rolled directly on the plank in 1 tbsp. l. flour with a small slide.

Melt 50-70 g of butter in a pan (can be replaced with 3-4 tablespoons of vegetable oil). Fry the onion with flour until light golden brown, stirring often so that the onion is fried evenly.

Sprinkle a second heaped tablespoon of flour on top of the onion.

Stir until the flour is completely combined with the onion. Then add two ladles of broth from the pan and let it simmer for two minutes over low heat.

By this time, the chicken is already cooked. Take it out of the pot and let it cool down a bit. We throw out the onion and carrot from the broth, they have already done their good deed.)))

Pour half a glass of chicken broth and also set aside to cool.

Add saffron or turmeric and coriander to the chicken broth. Additionally, I throw in a pinch of curry and seasonings based on suneli hops. Let the broth simmer for three minutes over low heat.

Add the onion from the pan and let it simmer for another 3 minutes.

After that, briefly remove the pan from the heat.
While the broth is being cooked with spices and onions, we disassemble the cooled chicken into small pieces.

Then beat the eggs with a whisk or fork, add 6% wine vinegar or lemon juice and half a glass of the broth that we left. Mix well until smooth.

Vinegar or lemon juice is added to keep the eggs from flaking when poured into the soup.

Pour the egg mixture into the broth in a thin stream, stirring vigorously all the time. Add chicken meat, finely chopped cilantro and chopped garlic clove. If you don't like cilantro, replace it with dill or parsley and a pinch of dried mint.

We put the pan on the stove again and bring it to a boil over low heat, but do not let it boil. As soon as the soup begins to boil, immediately remove it from the heat.

Chicken Chikhirtma is ready. Serve it with fresh pita bread. It is very tasty to add fragrant freshly ground black pepper to the plate.

Bon appetit!

Her dishes are bright, original and very tasty, with a lot of vegetables and pleasant spicy. I would like to repeat her dishes in the conditions of Slavic cuisine. Soups have a special place in Georgian cuisine. But if Russian housewives somehow mastered the preparation of kharcho, then how to cook khashlama, khashi, chikhirtma, shechamady? This article is about Georgian soups. Recipes with photos of various dishes can be found below. But first, let's understand the principle of cooking Georgian soups. All of them are very rich, dense and satisfying. Their feature is a small amount of vegetables. The density of the dish is achieved through meat (lamb, beef, pork, poultry or game), as well as eggs. So that the protein does not coagulate under the influence of temperature, the product is pre-diluted in acidic environment- in fermented milk, fruit juice, tkemali plum puree, wine. Soups are served with pita bread, crushed garlic and plenty of fresh herbs. And absorb slowly, in the circle of close-knit family or friends.

This dish is the universally recognized king of the national cuisine. It is so loved in Georgia that each region of the country has its own version of kharcho. Here we give a general recipe, from beef shoulder (800 g). We cut the meat into large pieces, pour five liters of water. We put two whole peeled onions and one carrot in the pan. When it boils, remove the foam and reduce the heat. Cook for two and a half hours, removing noise from time to time. Peel four onions, finely chop and fry in vegetable oil, add a chopped head of garlic and a generous pinch of chili pepper. After five minutes, put coarsely chopped tomatoes without skins (1 kg) in the pan. Stew, add 130 g of ground walnuts. Sprinkle with a spoonful of sugar and remove the pan from the heat. Georgian soup kharcho contains rice. But cereals (150 g of a round variety) must be boiled in a separate bowl.

"Assembly" kharcho

This soup is so delicious because the ingredients for it are prepared with great care and separately. Wash the rice after cooking. We filter the broth. We fry the beef in a mixture of vegetable and butter to a crust, adding the original Georgian spices: hops-suneli, ucho-suneli, dried coriander and ground black pepper. Return the meat to the broth. We put the pan on the fire and begin to collect our kharcho soup. The Georgian recipe instructs us to put boiled rice first, then roast vegetables, and finally add a pound of tkemali plum puree. The soup must be boiled so that all the ingredients come together. After ten minutes, salt, put the bay leaf. Cook for another quarter of an hour. Turn off the heat and add a handful of finely chopped fresh cilantro. Leave covered for ten minutes and serve.

Artala

Georgian soups, the recipes of which we give here, contain various types of meat (and even fish), as well as different parts of the carcass. Artala is made from beef shank and udder. A kilogram of these meat ingredients is washed, cut into pieces and put into boiling water (about nine glasses). The pan is covered and boiled over very moderate heat, removing the foam with a slotted spoon. We pick leaves from celery. We put the peeled root and four stems of the plant into the soup. Continue to cook until the meat begins to easily separate from the bones. We catch the celery stalks that have become unnecessary. Add crushed garlic to the soup. Salt the dish. Pour into bowls, sprinkle with celery leaves. Artala can only be made from beef shank.

Khashi

Soups of Georgian cuisine often contain several parts of the animal carcass. Khashi is no exception. To prepare this soup, we will use lamb (but you can also veal) legs and scars (1 kg). Pour boiled water over the meat cut into pieces and put on fire. As soon as the saucepan begins to gurgle again, drain the water. Add boiling water again - 11 glasses. Cook, skimming the foam, until thickened. As soon as the meat begins to separate easily from the bones, remove the pan from the heat. We take out the meat from the broth into another bowl. Pour in milk so that the liquid completely covers it. Leave it overnight at room temperature. We filter. We transfer the meat to a clean pan and begin to simmer. Pour the juice that comes out into a bowl. After forty minutes of stewing, add boiling water and strained fat. Cook the soup for about five more hours. Khashi is served with a jug of wine vinegar and a bowl of crushed garlic with salt.

Tatariahni

Georgian cuisine can borrow recipes for soups from other peoples living in the region. But at the same time, it gives these dishes a touch of Caucasian spiciness. Tatariakhni are prepared very simply. You need to take a pound of fatty beef (brisket, for example), cut into small pieces, pour seven glasses of cold water in a saucepan and put to boil. After boiling, you need to reduce the heat and remove the foam, otherwise the broth will turn out to be cloudy. We cut two carrots into circles, fry together with a chopped onion. In a gauze bag we put a stalk of celery with a root, chilli pepper, parsley, bay leaf. Twenty minutes before the end of cooking, lay the vegetable frying. After another ten - a gauze bag with spices. It must be tied with a long thread, the edge of which is fixed on the handle of the pan so that the spices can be easily removed. Sprinkle the finished tartar with crushed garlic and fresh herbs.

Georgian lamb soup chikhirtma

From five hundred grams of meat (possible with a bone), we cook the broth. Peel two onions, chop finely and sauté in butter. Add a tablespoon or two of flour to the pan. Stir, fry for another five minutes. After that, pour the finished broth. Bring to a boil and let cool slightly. Drain two yolks into a bowl. Mix them with two tablespoons of wine vinegar, saffron, dry cilantro. You can optionally add other spices of Georgian cuisine. Stir the yolks and carefully introduce them into the broth. When serving, put a piece of meat on a plate, pour over the soup, sprinkle with fresh cilantro.

Chikhirtma with chicken

Some especially popular recipes for Georgian soups differ depending on the region or the type of meat. Since chicken is not lamb (a different method of heat treatment is required), then poultry chikhirtma is cooked differently. My carcass and cut into pieces. We put everything in a saucepan, sprinkle with six onions, chopped rings, and simmer. If the chicken is not fat enough, you can add a little water. When the meat is almost ready, and blood does not ooze when pierced with a fork, fill it with water - we take two and a half or three liters. We throw a gauze bag on a long thread into the pan, where we put the roots for the soup and a bunch of cilantro. We cook on a small fire, regularly removing the noise. After a quarter of an hour of boiling, we take out the chicken on a dish. Discard the gauze bag. Strain the soup from the onion. Mix five yolks in a separate bowl with a spoon or two of wine vinegar. We send in a slightly cooled broth. When serving, put a piece of chicken on a plate and pour the broth over it.

Shechamada

Georgian soups often contain walnuts. Shechamady is no exception. Adjust the amount of nuts (calcined crushed nucleoli) to your own taste. Shechamady is also made on mushroom broth. The broth must be preserved. Mushrooms (half a kilo of any edible) are caught with a slotted spoon and cut into strips. Two onions should be finely chopped and stewed in butter until golden brown. Add mushrooms to it. In a glass, dilute a soup spoon of cornmeal with a little lukewarm mushroom broth. Stir so that there are no lumps. Put the onion-mushroom fried in the broth and bring it to a boil. Add diluted flour to the soup. Boil for a quarter of an hour. Add salt, spices, minced garlic and herbs to the soup. After five minutes, turn off the heat under the pan. Sprinkle with nuts and finely chopped dill.

Bozartma from poultry meat

We cut the carcass of a turkey or chicken into pieces, wash it, put it in a saucepan. As in the case of many other Georgian soups, we start cooking bozartma with stewing meat. Pour the juice released during the process into a plate. When the poultry meat becomes very soft, add five very finely chopped onions. Pour in the previously expressed juice. We simmer for another quarter of an hour. Pour two and a half liters of boiling water. We cook for ten minutes. We introduce the following mixture of spices and herbs into the bozartma: five sprigs of cilantro, three - parsley, mint and dill to taste, salt and, without fail, Imereti saffron. Bring everything back to a boil and cook for another ten minutes.

Buglama

As already mentioned, many Georgian soups can be cooked from different types of meat. Buglama can also be prepared not only from lamb, but also from beef and poultry. This recipe in its proportions comes from the amount of the main ingredient - a pound of meat. We wash the lamb, dry it, cut into not too large pieces. We pour a kilogram of fresh tomatoes with boiling water, remove the skin from the vegetables, cut them into pieces. We chop four onions with quarter rings. Five small potatoes, peeled and cut into large pieces. Wash two or three eggplants and cut them into circles with the peel. Now, after these preliminary manipulations, we proceed to the preparation of buglama. We put in a saucepan in layers: onions, lamb, potatoes, tomatoes, eggplants. Put capsicum and finely chopped three sprigs of cilantro on top. Pour half a glass of water, add salt. Cover the pot and let it simmer. When the lamb becomes soft, carefully add boiling water. We do not stir the contents of the pan, and do not remove the lid during further cooking.

bozbashi

The ideal meat for this dish is lamb. Georgian soups buglama and bozbashi seem similar, but they are not the same. The whole secret is in the processing method. According to this recipe, we cook lamb (half a kilo) in seven glasses of water. We take out the finished meat and fry in the fat that was removed from the broth. The lamb pieces should be golden brown. We filter the broth. Return the fried lamb to the soup. Finely chop two onions, sauté in the fat removed from the broth. We put the roast in the soup. We put the pan on a small fire and take care of the vegetables. Wash one large or two small eggplants, cut into pieces. We scald four tomatoes, remove the skin. We free two hundred grams of green beans from hard veins, cut them coarsely. We clean two bell peppers from the stalks and seeds. We cut the pulp coarsely. When the bozbashi boils, put all the prepared vegetables into the soup. We cook until ready. Five minutes before the end of the process, lay garlic mashed with salt (2-3 cloves). Salt. Sprinkle the finished soup in a bowl with fresh cilantro.

Shechamandy from matsoni

Despite the intricate name, there are no exotic products in the soup. Matsoni is sour milk. In the process of cooking, we need half a glass of boiled rice porridge. Finely chop two or three onions and simmer in butter for ten minutes. When they turn golden, add a spoonful of flour. Stir and continue to simmer for another five minutes. Shake three cups of matsoni with the same amount of fresh milk. Stirring constantly, pour the mixture into the stewed onion. When the base for the soup boils, put the boiled rice, salt and boil for another five minutes. Cool a small amount of broth and dilute two egg yolks with it. Carefully introduce them into the soup, under which the fire has already been turned off. When serving, sprinkle the dish with finely chopped tarragon and dill.