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 Russian - Coriander Onion Soup (Chikhirtma) (Georgia)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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