Chëtshëtshchips: Traditional Adyghe chicken soup

Shchips is a cornerstone of Adyghe cuisine, functioning as both a thick soup and a rich sauce. While variations with pumpkin, beans, or potatoes exist, the classic version relies on a meat broth thickened with flour. When prepared specifically with chicken broth and served with pieces of boiled meat, the dish is called chëtshëtshchips. Ingredients (6 servings) Chicken broth — 1.5 l Onions — 3 pcs. Clarified butter (ghee) — 200 g Wheat flour — 3 tbsp. Sweet ground paprika — 1 tbsp. Dried garden savory (chaber) — 1 tbsp. Ground coriander — 1 tsp. Garlic — 5 cloves Salt — to taste For serving: Boiled chicken, mamalyga (cornmeal porridge), or traditional Caucasian flatbreads. Cooking Process 1. Preparing the Onion Base Peel the onions, cut them into quarters, and then slice into thin slivers. Heat the clarified butter in a cauldron (kazan) and sauté the onions over medium heat for about 5 minutes until golden. Remove the onions with a slotted spoon or tongs. Keep the oil in the cauldron; it is now infused with the onion aroma and forms the flavor foundation of the soup.