Chicken kharcho soup

Chicken carcass, pre-scorch, gut and rinse, cut into small pieces, put in a saucepan, pour 2-3 liters of cold water, cook until the meat is half cooked, under a closed lid.

In another pan, put finely chopped onion, add the fat removed from the broth and simmer.

Put the chicken pieces taken out of the broth into the stewed onion, close the lid and continue to simmer for 10-15 minutes, stirring occasionally with a spoon.

Then pour in the same corn or wheat flour and simmer for about 5 more minutes, then pour in the chicken broth and let it boil for about 10-15 minutes.

Next, add tkemali or tomatoes pre-cooked and rubbed through a sieve, let it boil for another 5 minutes, and begin to add the following products, diluted in a slightly cooled broth: garlic, crushed walnuts, black pepper, capsicum, allspice, cloves and cinnamon, hops - suneli, Imeretian saffron, seeds and finely chopped cilantro, salt, bay leaf and let it boil for another 10 minutes.