Chikhirtma Soup
A fragrant and light dish that lemon juice gives a unique taste. Ingredient calculations are given for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- chicken 1
- eggs 5-6
- onion 200 g
- flour 2 tbsp
- lemon
- salt
- pepper
- vegetable oil
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Add all ingredients at the selected recipe scale.
Instructions
Step 1 of 10
Cut the chicken into four parts, pour in 3 l of water and add salt. Cook until done. Remove the meat from the broth, separate it from the bones, and strain the broth.
Step 2 of 10
Finely chop the onion.
Step 3 of 10
Sauté the chopped onion in vegetable oil until translucent.
Step 4 of 10
Lightly toast the flour, ensuring that it does not change color.
Step 5 of 10
Cool the flour and pour in about 1 cup of broth. Mix thoroughly until all lumps disappear.
Step 6 of 10
Stir the flour mixture into the hot broth.
Step 7 of 10
Add the sautéed onion and cook for another 5–7 minutes.
Step 8 of 10
Beat the eggs.
Step 9 of 10
Stirring constantly, pour the eggs into the hot broth, which should not be boiling. Add salt and pepper if necessary. Remove the pot from the heat.
Step 10 of 10
Pour the finished soup into bowls, add pieces of chicken, 1 tsp of lemon juice and sprinkle with fresh herbs.
