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Russian   -   Coriander Onion Soup (Chikhirtma) (Georgia)   adapted from Sephardic Cooking by Copeland Marks

  • 2 Tablespoons Butter
  • 3 Medium Onion -- finely chopped
  • 6 Cups Hot Water
  • 1 Bunch Cilantro -- tied together
  • 1 Tablespoon Flour
  • 1 Tablespoon Wine Vinegar
  • 1/4 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Medium Eggs -- beaten
  • 2 Tablespoons Dill -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 1 Teaspoon Lemon Juice
Directions Melt butter in pan, add onions and fry about 3 minutes. Add water and cilantro. Bring to a boil. Cook for 10 minutes. Mix flour with 1/4 hot broth and vinegar. Add to the soup. Add cinnamon, salt and pepper. Simmer for 15 minutes. Remove from heat. Remove cilantro and discard. Mix eggs with 1/2 cup slightly cooled broth and return to soup pan. Stir in parsley, dill and lemon juice. Serve.
Serves 6
Time to Make 0:00

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