Maghreb Tomato Soup

Finely chopped onion fry in a deep saucepan on olive oil with grated ginger, ground cinnamon, cumin seeds (or Jira). Fry until strong smell of fried onions and spices, but do not burn. Coal is not needed.

Finely chop the tomatoes (you can get rid of the skin and seeds, but this is for too delicate cooks) and add to the onions. Add chicken broth, add honey, one teaspoon of chopped parsley, one teaspoon of chopped cilantro, add salt, pepper, bring it all to a boil, reduce the heat and simmer the barely gurgling grounds for a few minutes, stirring occasionally.

Remove the soup and cool it in a sink filled with water and ice. Then pour a tablespoon of lemon juice into the soup, throw in the remains of chopped parsley and cilantro, mix and pour into plates, putting in each thin slice of lemon or lime.