Georgian Mutton Soup

Georgian Mutton Soup - Russian Soup Recipe

How to Cook & Prepare Georgian Mutton Soup:

(Chikhirtma)

500 g mutton ½ tsp saffron
2 onions 2 tblsps grape vinegar
1 tblsp flour kindza
1 tblsp butter salt
2 eggs

Wash the mutton in cold water. Cut so as to have 3 or 4 pieces per plate. Bring to the boil and skim. Remove the mutton when tender; strain the stock through a cheesecloth. Chop the onion, sauté in butter, sprinkle with flour and continue to brown. Return the mutton to the stock, thicken with browned flour and onion. Add saffron, salt and pepper to taste. Bring to the boil. Separately boil the light grape vinegar, add it to the soup, bring to the boil again and remove from the heat. Beat the egg yolks, combine with soup heat but do not bring to the boiling point otherwise the yolk will curdle. Sprinkle with kindza and serve immediately.
Chicken may be substituted for mutton.

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