Easter Midnight Soup

Easter Midnight Soup

Easter Midnight Soup

Directions

  1. 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.
  2. 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.
  3. Add the hot water, and seasoning, cover and cook for 30 minutes.
  4. Then add the rice and cook for a further 10 minutes.
  5. Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce.
  6. Add the Avgolemono Sauce to the soup, stirring.
  7. Return to a very gentle heat for 2 minutes, stirring at the same time. It should be by now a quite a thick soup.

Ingredients

  • 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

Ingredients

  • 2 eggs
  • juice of 2 lemons
 

5 Comments

  1. Yes, we greeks call it guts soup, haha, personally I dont like to eat it, but a lot of people I know think its very tasty and delicious. I guess thats why we are individuals with different tastes.

    • you would so change your mind if you tasted it first. I m a chef and i never thought something made of those things would taste so amazingly yummy

  2. Pingback: An old favourite: Easter Midnight Soup (NOT a tryout!) | Meal*Sane