| 词条 | Chikhirtma |
| 释义 |
| name = Chikhirtma | image = Chikhirtma.jpg | image_size = 250px | caption = A plate of chikhirtma | alternate_name = | country = Georgia | region = | creator = | course = | type = Soup | served = | main_ingredient = Meat (Turkey or chicken, eggs. | variations = | calories = | other = }}Chikhirtma ({{lang-ka|ჩიხირთმა}}) is a traditional Georgian soup. Chikhirtma is described as a soup almost completely without a vegetable base.[1] RecipeThe soup is made with rich chicken broth, which is thickened with beaten eggs (or only yolks) and lemon curd. The technique of inclusion of uncooked eggs to hot broth is rather difficult. The technique appeared in Ancient Persia and is intended for creation of intimate blend of broth and eggs. For this purpose, eggs are blended into bowl with little lukewarm broth, which is blended in turn with a little flour (traditionally cornmeal) and some acid (pomegranate or lemon juice, wine, vinegar). This blend is added gradually to hot broth with constant stirring over 5–7 minutes. Before removing meat from broth, add flour and onion, then put down to soup. Except usual for the Georgian cuisine herbs and spices (like chili powder, tagetes, leaves of coriander, basil, parsley, celery), cinnamon, peppermint, and seeds of coriander must be added. References1. ^{{cite web|url=http://georgiantable.com/2014/06/21/georgian-chicken-soup-chikhirtma/|title=Chicken Soup with Egg and Lemon (Chikhirtma)|accessdate=2015-06-23|publisher=georgiantable.com|date=June 21, 2014}} External links
1 : Georgian soups |
| 随便看 |
|
开放百科全书收录14589846条英语、德语、日语等多语种百科知识，基本涵盖了大多数领域的百科知识，是一部内容自由、开放的电子版国际百科全书。