Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

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

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.

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