Chikhirtma (Coriander and Onion Soup) is a traditional Georgian recipe for a classic soup of fried onions boiled with coriander that's thickened with a flour and onion mix and flavoured with spices, herbs and lemon juice and thickened with eggs. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Coriander and Onion Soup (Chikhirtma).
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Ingredients:
2 tbsp butter
3 onions, finely chopped
1.5l hot water
1 bunch coriander (cilantro), securely tied together
1 tbsp plain flour
1 tbsp white wine vinegar
1/4 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly-ground black pepper
2 eggs, beaten
2 tbsp fresh dill, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tsp lemon juice
Method:
Melt the butter in a pan and when hot use to fry the onions for about 3 minutes, or until just softened. Add the water and the coriander and bring the mixture to a boil. Continue boiling for 10 minutes.
In the meantime, mix the flour with the vinegar and 60ml of the hot stock until smooth. When the 10 minutes are up add the flour mix to the soup along with the cinnamon, salt and black pepper. Reduce to a simmer and cook for 15 minutes before removing from the heat. Remove the bunch of coriander and discard.
Whisk together the eggs in a bowl. Remove about 120ml of the soup stock and set aside to cool slightly before whisking into the egg mixture. Return the resultant mix to the soup pan then stir in the parsley, dill and lemon juice. Ladle into warmed soup bowls and serve immediately.
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