Looking for a hearty, warm and delicious treat on this first winter weekend? How about this traditional Georgian cheese soup?
0.5 lbs of mascarpone cheese
1 medium-sized onion, chopped finely
1/2 cup of vegetable oil
2 eggs, whisked
fresh coriander (substitute for dried, if needed)
4 cups of water
Heat oil in a medium-sized pot and then sauté onions in oil until translucent, approximately 5-7 minutes over medium-high heat. Add 2 cups of water to the pot. Bring water to a boil on high heat and then reduce heat to medium once boiling. Slowly add the grated cheese to the boiling water, stirring constantly until all the cheese dissolves and is mostly incorporated into the liquid. After the cheese is incorporated, slowly add the remaining 2 cups of water and then the whisked eggs in a steady stream, while stirring constantly. Add the eggs very slowly to make sure they don’t curdle in the boiling water. Serve hot with garnish of thinly chopped coriander, dill and mint.