Good afternoon.
If outwardly a plate of chikhirtma looks like a simple rich chicken broth with herbs, then it is not possible to describe the taste with any precise definitions.
Imagine lemon sourness dissolved in chicken broth, flavored with the smell of freshly picked cilantro from the garden, and the aroma of freshly baked bread breaks through the whole thing. Wow!
Overall, I highly recommend it. Although there are no potatoes, carrots, cabbage and similar fillers, the soup turns out thick, rich, satisfying, but at the same time, somehow very light and summery.
We will need (this amount makes about two liters of soup):
Here we have:
- Chicken, 1/2
- Eggs, 5 pcs.
- Onion, 2 pcs.
- Flour, 20 gr.
- Lemon, 1 pc.
- Cilantro
- Black pepper, vegetable oil, salt
First of all, cook the broth. To do this, cut the chicken into small pieces…
…fill it with two liters of cold water and put it on fire. Cook for about an hour, periodically removing the foam.
Meanwhile, finely chop the onion:
…and fry it in oil until it looks like this:
Take a frying pan and begin to fry the flour carefully, without oil:
Here you need to catch the moment when there is a pleasant smell of baked bread, but at the same time the flour is just beginning to brown. It's time:
When the broth is cooked, remove the chicken from it. Separate the meat from the bones and cut into small pieces:
Strain the broth, pour a small amount into a bowl and with the greatest care, stirring constantly so that there are no lumps, add the fried flour:
The result is something like this:
Pour it back into the pan with the main part of the broth, add onion and pepper, bring to a boil and cook for ten minutes. Then remove the soup from the heat and let it cool slightly. This is important.
Now separate the egg yolks:
…beat them and very carefully so as not to curdle, pour them, stirring constantly, into the warm broth:
Then add the chicken, mix, taste, salt and pepper. Finely chop the cilantro.
Everything is ready and you can call the eaters. We give each person a piece of lemon, which is squeezed into a plate before starting the meal, and a handful of cilantro there.
Bon appetit!
