Mageritsa (Easter Soup)

 
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~ Ingredients:

~ 3-4 lb of lamb liver, heart, lungs and intestines
~ 3-4 spring onions finely chopped
~ 1 medium size onion finely chopped
~ 1/2 a cup of finely chopped dill
~ 1/2 a cup of finely chopped parsley
~ 1 stalk of finely chopped celery with leaves
~ 1/2 a cup of rice
~ 3 eggs
~ 3 tbsp of lemon juice
~ 3-4 tbsp of butter (Margarine)
~ 10 cups of meat broth
~ Salt and pepper to taste 
Mageiritsa Soup (Î�αγειÏ�ίÏ�Ï�α)

Ingredients (for 6 to 8 persons)
   

 

~ The night before, put the intestines in a dish with water to cover and some lemon juice (for whitening) and put them in the fridge.
~ The following day, wash well with plenty of water, including the liver, heart and lungs.
~ Place in a pot, cover with water and boil for 3-5 minutes.
~ Discard the water and let the lamb parts (Sykotaria) to cool off.
~ Once they are cold, chop everything in small pieces.
~ In a deep pot, melt the butter and in low heat, sauté the chopped onions until they are translucent.
~ Add all the chopped lamb parts (Sykotaria) and intestines and sauté with the onions until they are lightly browned.
~ Add the meat broth, salt and pepper to taste, cover the pot and simmer for about an hour.
~ Add the spring onions, chopped celery, chopped dill, chopped parsley and boil for about 5 minutes.
~ Wash the rice under running water, add to your Mageritsa (Easter Soup) and simmer for about 25 minutes.
~ If needed add more hot water.
~ In a bowl, beat the eggs, add the lemons and beat again to mix.
~ Remove the Mageritsa (Easter Soup) from the fire, take some broth and add it to the bowl with the eggs and lemon stirring continuously.
~ Pour the egg, lemon sauce in the pot slowly stirring continuously.
~ Mageritsa (Easter Soup) is served hot with some boiled lamb meat.
~ Place in a soup bowl, or in individual plates and serve.
~ Good luck, XRISTOS ANESTI (Jesus has Risen) and bon appétit.