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
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.