Difference between revisions of "Chikhitma"
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* [[salt]], [[pepper]] | * [[salt]], [[pepper]] | ||
| − | == | + | == Procedures == |
# Wash the mutton in cold [[water]]. | # Wash the mutton in cold [[water]]. | ||
# Cut so as to have 3 or 4 pieces per plate. | # Cut so as to have 3 or 4 pieces per plate. | ||
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# [[Chicken]] maybe substituted for mutton. | # [[Chicken]] maybe substituted for mutton. | ||
| − | [[Category:Georgian | + | [[Category:Georgian cuisine]] |
| − | [[Category:Georgian | + | [[Category:Soup Recipes]] |
| + | [[Category:Meat Recipes]] | ||
| + | [[Category:Georgian cuisine]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Mutton Recipes]] | [[Category:Mutton Recipes]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
| − | + | ||
[[Category:Saffron Recipes]] | [[Category:Saffron Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Latest revision as of 10:49, 15 July 2012
Description
Georgian mutton soup
Ingredients
- 500 g mutton
- 2 onions
- 1 tbsp flour
- 1 tbsp butter
- 2 eggs
- 1 tsp saffron
- 2 tbsp grape vinegar
- kindza (the leaves of coriander)
- salt, pepper
Procedures
- Wash the mutton in cold water.
- Cut so as to have 3 or 4 pieces per plate.
- Bring to a boil and skim.
- Remove the mutton when tender; strain the stock through a cheesecloth.
- Chop the onion, saute in butter, sprinkle with flour and brown.
- Return the mutton to the stock, thicken with browned flour and onion.
- Add saffron, salt and pepper to taste.
- Bring to a ball.
- Separately boil the light grape vinegar, add it to the soup, bring to a boil again and remove from heat.
- Beat the egg yolks, combine with a little of stock and then stir into the soup; heat but do not bring to the boiling point otherwise the yolk will curdle.
- Sprinkle with kindza and serve immediately.
- Chicken maybe substituted for mutton.
