Chikhirtma – Georgian Chicken Soup with Egg and Lemon - Verne Collection

Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.

Intro/Story

In the brass‑lined kitchens of a dirigible drifting above the Caucasus, gears whir and steam hisses as a curious concoction simmers. Chikhirtma, the Georgian elixir of warmth, is reborn with a twist of lemon and the alchemy of egg. Imagine polished copper ladles dipping into a broth that bridges tradition and invention, nourishing travelers on their endless voyage.

Chikhirtma is a traditional Georgian chicken soup, notable for its silky texture created by whisked eggs and its refreshing tang from lemon juice. Unlike many soups, it is thickened without flour or cream, relying instead on the careful tempering of eggs into hot broth. It is both comforting and invigorating, often served as a restorative dish.

Recipe Categories

Ingredients

1 whole chicken (or 1 kg chicken pieces)
2 medium onions, finely chopped
2 eggs
Juice of 2 lemons
2 bay leaves
1 tsp black peppercorns
Salt to taste
Fresh cilantro or parsley for garnish

Preparation

Place chicken, onions, bay leaves, peppercorns, and salt in a pot. Cover with water and simmer until chicken is tender (about 45 minutes).
Remove chicken, shred the meat, and return it to the broth.
Beat eggs in a bowl, then slowly whisk in lemon juice.
Temper the egg mixture: add a ladle of hot broth gradually while whisking, to prevent curdling.
Slowly pour the tempered mixture back into the soup, stirring constantly until smooth.
Garnish with fresh herbs and serve hot.