Georgian food-Chikhirtma

Ingredients:
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:

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.
2
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.
3
Take pot off heat, remove and discard the cilantro sprigs. Take out about 1/2 cup of the soup, allow to cool.
4
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.