Chhrtma chicken soup

Chicken soup Chkhrtma is an unusually beautiful food. Of course, because it is based on saffron, which, as you know, has a rich yellow-orange color. And the orange color, in turn, awakens appetite on a psychological level. And even if you don't want to eat, you still can't resist a plate of such soup.

The culinary recipe of this dish is ancient. Previously, there were no broth cubes, so I had to think about what to paint over the pale chicken soup.

So. Cook the chicken. Cook as usual for the broth - whole, periodically removing the foam. As soon as the chicken is ready, we take it out and chop it into pieces. Filter the broth, and send the chicken pieces back there. Finely chopped, lightly fried onions and pan-fried flour, diluted with cold broth, go into the pan so that lumps do not form.

We prepare saffron infusion in advance. To do this, pour dry saffron into a glass, pour boiling water to half a glass and put it in a warm place for two hours. Then strain the infusion. The color should be dark brown with a strong odor.

Separately rub the egg yolks and gradually dilute them with warm broth. Add saffron infusion, white wine vinegar, finely chopped cilantro to the broth, and pour in the yolks just before serving. When the yolks are poured in, the broth should not be boiled.