Chikhirtma soup

Boil the chicken broth, fry the onions separately in a pan, in the fat that you remove from the broth, add finely chopped coriander to the fried onions

Dilute a couple of spoonfuls of flour in a bowl with slightly cooled broth from the pot and pour back in

Put chopped chicken, fried onion and cilantro in the pan.

Separate the egg whites from the yolks, beat the yolks with two tablespoons of balsamic vinegar, gradually add them to the stock, stirring thoroughly.

Season with salt and spices to taste.

Bon appetit!