CIORBA


3-1/2 to 4 lb. chicken	1/2 t. white pepper
2 medium grated carrots	3 c. water
1 green pepper cut in strips	1/2 c. fresh chopped dill
1 red pepper, diced	1/2 c. chopped parsley
8 chopped scallions	4 oz. egg vermicelli
2 medium chopped tomatoes	2 egg yolks
1/4 lb. cut green beans	2/3 c. sour cream
2 c. chicken stock	1/4 lemon, squeezed
1 t. salt	4 oz. shredded cheddar cheese

	Combine first 11 ingredients, bring to boil, reduce heat and
simmer about one hour.  Add next three ingredients and cook about
5 minutes until vermicelli is tender.  Remove from heat and set
aside for 5 minutes.  Beat yolks and cream and whisk in 1/4 cup
of cooking liquid.  Stir into ciorba.  Add remaining ingredients
and sprinkle individual servings with cheese.

                                   Date Entered:  August 25, 1988
                                              By:  Donna Endreson