How to avoid curdling the egg yolks?

Never add yolks to boiling broth. Remove the pot from heat, let it sit for 2–3 minutes, then slowly pour in the yolk mixture while whisking continuously. Beating yolks with vinegar also helps stabilize them.

What can I use instead of balsamic vinegar?

White wine vinegar, apple cider vinegar, or lemon juice work well. Adjust to your preferred level of tanginess.

Can I skip the flour?

Yes, the flour is only for slight thickening. You can omit it for a thinner soup, or add extra egg yolks for more richness.

What spices are best for this soup?

Classic choices are black pepper, salt, and sometimes saffron. A pinch of dried fenugreek (suneli hops) can add extra depth.

Cуп чихиртма

Name: Cуп чихиртма
Total time: 45 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken — 1000 g; Water — 1200 g; Onion — 100 g; Cilantro — 30 g; Egg yolk — 60 g; Balsamic vinegar — 20 g; Spice — 10 g

60min

2420g

Nutrition per 100g

135

This soup is the true taste of Georgia. A rich chicken broth, silky egg yolks that add velvety texture, and a tangy note of balsamic vinegar. The aroma of cilantro and sautéed onions creates a unique bouquet. It warms, soothes, and brings comfort. Perfect for a family lunch or a cozy dinner.

LunchMeatSoups

WHAT YOU WILL NEED

From ingredients

7 products

Основа

Овощи

Зелень

Яйца

Кислота

Специи

SIMPLE PROCESS

Step by step recipe

The key to Chikhirtma is adding the egg yolks correctly. Beat them with balsamic vinegar and gradually pour into the hot broth while stirring constantly to prevent curdling. Frying onions in the fat skimmed from the broth gives a characteristic flavor. Flour thickens the soup, making it more filling. Don't skip the cilantro — it adds essential freshness.

Step 1

Make the Chicken Broth

Place 1000 g (2.2 lb) of chicken in a pot, add 1200 ml (about 5 cups) of water. Bring to a boil, skim off foam. Simmer over low heat for 40–45 minutes until the chicken is cooked. Season with salt.

Step 2

Prepare Onion and Cilantro

While the broth cooks, finely chop 100 g (about 1 medium) onion and 30 g (1 oz) cilantro. Skim off the fat from the broth (about 2–3 tbsp) and sauté the onion in it until golden, then add cilantro and heat through for 1 minute.

Step 3

Thicken with Flour

In a small bowl, mix 2 tablespoons of flour with a little cooled broth from the pot until smooth. Pour this mixture back into the pot while stirring.

Step 4

Add Shredded Chicken and Sautéed Aromatics

Remove the cooked chicken from the broth, debone and shred into bite-sized pieces. Return the meat to the pot, along with the sautéed onion and cilantro.

Step 5

Add the Egg Yolks with Vinegar

Separate 3 egg yolks (60 g / about 2 oz) from the whites. Whisk the yolks with 20 g (1.5 tbsp) of balsamic vinegar until smooth. Remove the pot from heat, let it stand for 2 minutes. Slowly pour the yolk mixture into the broth in a thin stream, whisking constantly.

Step 6

Season and Serve

Add spices (black pepper, more salt if needed). Ladle into bowls, garnish with fresh cilantro. Serve hot with lavash or Georgian bread.

CHEF'S TIP

Choose the Right Chicken for Broth

Soup chickens (older birds) produce a richer, more flavorful broth. If using a broiler chicken, cook for no more than 40 minutes to avoid dry meat.

How to Prevent Yolks from Curdling

Whisk yolks with balsamic vinegar until frothy. Remove the broth from heat and let it cool slightly (to about 70–80°C). Slowly pour in the yolk mixture in a thin stream, whisking constantly. Do not boil after adding.

Adjust Acidity to Your Taste

Start with 1 tablespoon of vinegar, then add more if desired. For a milder tang, use white wine vinegar or lemon juice.

Cilantro is Essential

Cilantro gives the soup its characteristic Georgian flavor. If you don't like it, you can substitute with parsley, but the taste will change significantly.

SUBSTITUTIONS

Add your taste

Replace Chicken with Turkey Turkey makes a leaner but equally delicious broth. Cooking time is the same (about 60 minutes).
Use Apple Cider Vinegar or Lemon Juice Instead of Balsamic If balsamic is unavailable, substitute with apple cider vinegar or the juice of half a lemon. The acidity will be milder but still fresh.
Make It Gluten-Free Replace wheat flour with cornstarch (1 tablespoon dissolved in a little broth) for a gluten-free version.
Substitute Cilantro with Parsley and Celery If cilantro isn't to your liking, mix parsley with celery stalk for a milder but still herbal note.

HOW TO STORE

How to Store Chikhirtma Soup

Cool the soup completely at room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat slowly over low heat, stirring, without bringing to a boil to prevent yolks from curdling. Freezing is not recommended — the texture becomes grainy upon thawing.

GOOD TO KNOW