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	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.