Georgian Hangover Soup
January 1st 2022

Happy New Year from the AKOG Family!

To start fresh into the new year, we’re sharing the famous hangover soup recipe from Tekuna Gachechiladze, owner of Culinarium Khasheria, a restaurant solely serving dishes that intend to cure hangovers. The most well-known Georgian hangover dish is called „Khashi“, a soup made by boiling vegetables, beef intestines, tripe, shank, and other organs such as kidneys. If this does not match your taste, there is also the hearty chicken soup „chikhirtma“ seen in the image. It is a dream of creamy richness from added egg yolks and has a vibrant brightness due to fresh cilantro and a splash of vinegar. Simple at heart, with an incredibly flavourful broth, the soup is being cooked for hours, allowing all flavours to unfold to their fullest, hydrating and nourishing your body. That way, you can get back on track and ready for a day full of eating and exploring. This recipe may come handy today or another time throughout the year 2022, either way you’ll be thanking us for it at some stage.

1 whole chicken 1 carrot

1 celery root
2 onions

2 cloves of garlic
100 g onions small dace
50g butter
100g flour
1 spoon green curry
1 spoon ginger finly shredded 50mlg lime or lemon juice
1 spoon lemon and lime zest 5eggs
5tsp wine vinegar
40g coriander leaves
50 gr mint leaves
Lime wedges for servings
Salt to taste

Put the chicken, carrot, celery root, onions and garlic in a large pot with cold water. Boil and skim twice and let cook for about 1 hour until the chicken is completely cooked and comes easy from the bones Remove the chicken from the broth. Allow to cool. Shred the chicken (removing any bones) and set aside. Pass the broth through a sieve or cheesecloth and set aside.

Finely chop the onions and sauté in the butter, add curry paste and shredded ginger, stir in the flour. Dilute the mixture with the reserved broth. Simmer over a low flame, stirring constantly with a wooden spoon. Simmer for a few minutes until the broth will thicken.

Beat the eggs in a bowl. Stir in the wine vinegar, lime juice and some broth while whisking constantly to prevent them from curdling. Removethebrothfromtheheatand temper in the yolk mixture slowly. Stir the broth constantly for a few minutes until completely streak free.

Add chicken pieces and season with salt and pepper to taste. Serve with fresh lemon, lime zest, chopped coriander and mint leaves.

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