Chicken soup-kharcho with tkemali

It is sometimes useful to read the weather forecast in the daily newspaper, even if the weather fails, then at least in the cookbook there will be a recipe baked side by side. That's how the soup-kharcho from chicken with tkemali turned out to be in my culinary collection. I chop the fat homemade chicken into pieces right along with the bones and put it in a saucepan. Chicken should be chosen old, with a good layer of subcutaneous fat. I fill the meat with water and put it to cook. After about three quarters of an hour, when the chicken is almost cooked, but has not become completely soft, I take it out of the broth and remove some of the fat.

I chop the onion as small as possible and put it in a saucepan together with pieces of chicken and fat diluted with a small volume of broth. Cover with a lid and simmer for a quarter of an hour on low heat, pour in corn flour and simmer for another ten minutes. In a small volume of water, I cook tkemali or just sour wild plums, which, together with the broth, I rub through a sieve as soon as they become soft. In order to accurately follow all the rules of Georgian cuisine, it still has to be tkemali. Before grinding, I remove the bones from the cream.

Walnut kernels are mixed with a mixture of black and fragrant ground peppers and cinnamon, gradually pouring in warm chicken broth. I heat a pot with broth, which has already cooled down and put chicken stewed with onions there, boil for a dozen minutes and add mashed tkemali, nut dressing, garlic, salt, cilantro and bay leaf. Another ten minutes on moderate heat and chicken soup-kharcho with tkemali is ready to meet with plates. Everyone present immediately starts eating and thanks the cook and wash the dishes as a sign of appreciation, saving me from this tedious task. This is how this wonderful lunch usually goes to everyone's delight.