Usuba
Georgian Chicken Chikhirtma
Traditional Georgian chicken soup with caramelized onions and egg sauce. The dish requires careful attention when adding egg yolks — the soup must not be boiled after they are added, otherwise they will curdle. Served with cilantro and black pepper.
- Total
- 60 min
- Standard serving
- 536.4 g
Ingredients
Total 10
Instructions
- 1
Step 1
Chop the white onion as finely as possible, into cubes the size of a matchhead.
- 2
Step 2
In a cast iron pot, mix vegetable and butter oil. Add finely chopped onion and fry over high heat. Reduce the heat and stew the onion until light brown, almost caramelized.
- 3
Step 3
Add cornmeal and fry the onion and flour mixture for another 5 minutes, stirring intensely.
- 4
Step 4
Pour in dry white wine and evaporate the excess alcohol.
- 5
Step 5
Pour in the chicken broth and let the mixture simmer for 10 minutes. While the soup is simmering, whisk the egg yolks with lemon juice.
- 6
Step 6
Turn off the heat. While stirring continuously, add the beaten egg yolks to the soup. Do not boil the soup after adding the yolks. Add the diced chicken meat from the broth.
- 7
Step 7
Serve the soup in bowls, sprinkled with finely chopped cilantro and black pepper.
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