Easter Midnight Soup (Magiritsa)
Serves / Yields: 6 persons
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 gr. rice
AvgolemonoSauce - 2 eggs
- juice of 2 lemons
METHODRinse 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, sautee the onions in the butter, until they start to change colour.
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.
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