Before cooking soup prepare our spices: turmeric, Shambhala, mint and measure out the flour.

Now onions should be cleaned and cut into thin rings. Put on fire a saucepan (preferably with a thick bottom), pour into it 2 tbsp of olive oil, add onion, a little salt and pepper, mix well. Cover and let simmer for 15 minutes over medium heat, stirring occasionally. When the onions are cooked, they're done.

Remove the lid, increase the heat and add our spices, the remaining olive oil, stir and add flour. Again peremeshaem and will continue to cook 3-4 minutes, stirring occasionally.

Then carefully add the broth (the recipe can be found here - http://www.povarenok .ru/recipes/show/788 68/ and here http://www.povarenok .ru/recipes/show/789 25/, I took the chicken broth). Do it gently, stirring constantly to avoid lumps.

Add the cinnamon stick and cover with a lid, cook on low heat for 30-40 minutes. Now turn off the heat, add in the soup, lemon juice and sugar, try and add salt to taste and pepper, then remove cinnamon.