Easter Midnight Soup

Posted on April 7, 2015 in Holy Saturday, Meat, Soups

Rinse all the meat. Turn the intestines inside out with the help of a thin stick and rinse them thoroughly. Rub them with salt and lemon juice and rinse them again. Cube them into small portions.
In a large saucepan, saute the onions in the butter, until they start to change color. Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring. Add the shredded lettuces and all the fresh herbs and sautee for a few more minutes.
Add the hot water, and seasoning, cover and cook for 30 minutes.
Then add the rice and cook for a further 10 minutes.
Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce.
Add the Avgolemono Sauce to the soup, stirring.
Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a quite a thick soup.

a lamb’s liver, heart, lights and intestines
juice of 3 lemons
salt
6 spring onions, trimmed, rinsed and finely sliced
25 gr. butter
2 cos lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)
about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley
1.2 lt hot water
salt and black pepper
60 grams rice

Avgolemono Sauce

Greek-Recipe.com