Recipe by Sephardi Kitchen
This vegetarian Georgian soup is flavored with onions, dill, parsley and lemon juice, and infused with cilantro (fresh coriander). It is light and nice to serve in the summer months.
Top Review by Dorie's Lori
What an interesting soup! It was a perfect, delicious and light beginning to a holiday dinner, and everyone, including the kids, liked it. I was really drawn to the unusual combo of flavors, and they worked quite well together. I followed the recipe pretty closely, except used chicken stock for the bulk of the water. When I added my egg mixture, the soup curdled slightly; I did not let it bubble at all, but I am wondering if it was too hot. But, it was still quite edible! I would not hesitate to make this again, in a vegetarian fashion, or I might even want to try the traditional chicken dish with this name. Thanks for a new dish!
- 3 medium onions, chopped
- 2 tablespoons butter or 2 tablespoons 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 1⁄4 cup vegetable stock
- salt and pepper
Directions See How It's Made
- 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.
- 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.
- Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
- 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.