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Chikhirtma (Coriander-Flavored Onion Soup)

beef, jewish, russian, soups, vegetarian

2 tablespoon butter or margarine
3 medium (1-1/2 cup) onions, chopped
6 cup water
1 bunch (abt 10 sprigs) fresh coriander, ti; ed together
1 tablespoon flour
1 tablespoon wine vinegar
1/4 teaspoon cinnamon, ground
1 teaspoon salt, or to taste
1/4 teaspoon pepper
2 eggs, beaten
2 tablespoon fresh dill, chopped
2 tablespoon flat-leaf italian parsley, chopped
1 teaspoon lemon juice

The Georgians have no fear of strong flavors, especially in this vegetarian soup, which relies on spices, herbs, & onions for its impact. 1. Melt 1 tb butter or margarine in a pan, add onions, & stir-fry over moderate heat until golden, abt 3 mins. Add the water & tied bunch of coriander & bring to a boil. Cook for 10 mins. 2. Mix flour w/1/4 cup of hot broth & vinegar. Add this to soup. Add cinnamon, salt, & pepper & simmer over low heat for 15 mins. Remove pan from heat. Remove & discard coriander. 3. Mix eggs w/1/2 cup of slightly cooled broth & return it to soup pan w/remaining tb butter or margarine. Stir in dill, parsley, & lemon juice. Serve immediately. Serves 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

Yield: 1 servings

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