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Georgian Chicken Soup With Walnuts
Preamble
"Kharcho This soup, with its interesting blend of ingredients and flavours, is uniquely Georgian."
Ingredients1 x 2 1/2 lb Chicken cut up 6 cups Water Salt to taste 2 medium Onions finely chopped 3 large Tomatoes peeled, seeded and mashed 1 1/2 cups shelled Walnuts 2 to 3 cloves Garlic crushed 1 teaspoon Cinnamon Freshly ground Black Pepper Aromatic Peppercorns to taste if available 1 Bay Leaf 3 or 4 sprigs fresh Coriander Leaves if available |
MethodIn a large, heavy pot combine the chicken, water and salt. Bring to a boil over high heat. Skim off the foam or scum that rises to the top. Reduce the heat to low, cover, and simmer 45 minutes. Transfer the chicken to a plate and remove the skin and bones. Shred the meat and return it to the pot. Add the onions and tomatoes, cover, and simmer 20 minutes. Meanwhile, pound the walnuts to a paste with the garlic. Add the cinnamon, pepper, and aromatic peppercorns and blend well. Stir the mixture into the soup along with the bay leaf, coriander, and salt to taste and simmer 10 minutes. Remove the bay leaf and serve. |
Remarks
Note: Fresh sour plums, stoned and chopped, may be substituted for the tomatoes.
Georgian Chicken Soup With Walnuts
Chicken soup with pounded walnuts & aromatics