Chikhirtma (egg-yolk and lemon chicken soup)

Time: 1 hr 15 min (about 20 min hands-on)4 servingsapprox. 550 kcal / serving (estimated)approx. 35 g protein / serving

Chikhirtma is a silky Georgian chicken soup, thickened with egg yolk and lemon. Georgians also recommend it for a hangover.

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Method

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Bring the chicken to the boil with the water, skim off the foam, season with salt, and cook over low heat for 45-50 minutes.
Remove the chicken, pick the meat off the bone, and tear into bite-sized pieces. Strain the broth.
Cook the onion in the butter for 8 minutes until translucent, sprinkle with the flour, fry for 1 minute, then gradually pour in 1.5 L of the chicken broth, and cook for 10 minutes.
Return the chicken, and add the ground coriander and cinnamon.
Whisk the egg yolks with the lemon juice, then stirring constantly, drizzle in a ladleful of hot soup at a time, spoonful by spoonful, to temper it.
Take the soup off the heat, and stir the tempered egg mixture back in a thin stream, stirring. Don't boil it again, or the egg will curdle.
Season with salt and pepper, and serve sprinkled with coriander.

A Receptnaptár original recipe. Calories and protein are estimated.

To avoid the egg curdling, only heat the soup to a gentle steam after adding the liaison.
Traditionally made with lamb too.