Greek Easter soup Magiritsa

This is the traditional soup we eat in Greece after 40+ days of lenting (fasting), it is traditionally eaten on Holy Saturday night after the resurrection that is at 12am, in most cases the priest chants "Jesus has resurrected" and within 5 mins almost everyone has vanished, in a careful enough manor to not blow out the easter candle with the fire of the resurrection that comes all the way from the holy lands in Jerusalem, but with a swift spring to quickly get home and eat this divine, full of flavour soup, for a light breaking of the fast before the easter sunday lamb heavy lunch!
Greek Easter soup Magiritsa

Ingredients

  • 1 kilo (35oz.) lamb liver
  • 2 bay leaves
  • 1/2 cup Gaea Organic extra Virgin olive oil
  • 1 onion
  • 1 garlic clove
  • 1 tablespoon of oregano
  • 1/2 cup white wine
  • 5 cups chicken or vegetable broth
  • 6 spring onions
  • 1 whole lettuce
  • 1/4 bunch dill
  • 1/2 cup of rice

For the Avgolemono (egg lemon) sauce

  • Zest of 2 lemons
  • Juice of 2 lemons
  • eggs
  • salt
  • pepper

Time Needed

  • 60 mins

Servings

  • 8

Method

  • Place a pot with water over high heat until it boils. Add the lamb liver whole and bay leaves and boil for 10 minutes, regularly skimming the foam
  • Drain and allow the liver to cool.
  • Place the casserole over high heat once more and add the olive oil.
  • Finely chop the onion and the garlic, and sweat in the casserole
  • Cut the lamb liver into small pieces, add them to the pot together with the oregano, and sauté for 5 minutes.
  • Deglaze with the wine, add the broth, cover with the lid, and boil at medium heat for 30-40 minutes.
  • Slice the spring onion stems (keep the greens for decorating), lettuce and dill and add them to the pot.
  • Add the rice, cover with the lid and boil at medium heat for 15-20 minutes.

For the Avgolemono (egg lemon) sauce

  • In a bowl add the lemon zest and juice, the eggs, salt and pepper and gently mix with a hand whisk to incorporate
  • Slowly add 5-6 ladlefuls of the soup stock, whilst stirring continuously.
  • Quickly add the mixture into the casserole mix gently for a few seconds by shaking the pot, and remove from the heat.
  • Add the spring onion stalks, salt and pepper and stir.
  • Serve with a drizzle of olive oil, dill, lemon wedges and pepper.

Tip

  • You can also use lamb meat, chicken or even pork, just cook in the watewr for more time before adding the avgolemono sauce.

PRODUCT USED