Chikhirtma (Fresh Coriander-Onion Soup)

Ingredients

• 3 medium onions, chopped
• 2 tablespoons butter or margarine
• 1 bunch fresh cilantro (entire sprigs, not chopped)
• 1 tablespoon flour
• 1 tablespoon red wine vinegar
• 1/2 teaspoon cinnamon
• 2 eggs, beaten
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh parsley leaves, chopped
• 1-2 teaspoon lemon juice
• 6 cups hot water
• 1/4 cup hot chicken stock or vegetable stock
• salt and pepper

Directions

1. 1

   Melt 1 tablespoon of the butter or margarine in a pan, and stir-fry the onions for several minutes until golden. Add the water and cilantro and bring to a boil. Lower heat and simmer for 10 minutes.

2. 2

   Mix the flour with the hot stock and vinegar. Add to the soup. Add in the cinnamon, salt and pepper. Simmer on low heat for about 15 minutes.

3. 3

   Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.

4. 4

   Beat the eggs lightly with the 1/2 cup of slightly cooled broth, return it to the pot with the remaining butter or margarine. Stir in the dill, parsley ad lemon juice. Serve immediately.