Foodbook #793 Greek Easter soup - Magiritsa

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    Good morning my friends, today I got a food that usually eat at Easter in Greece but I really love it to eat it all year . Is one of my best and with the cold weather is perfect .
    Let me show you the way of creating this



    1 lamb liver (around 1 kg or a little more), cleaned
    Or a cup of olive oil
    5-6 chopped green onions
    3 large lettuces peeled, finely chopped for salad
    1 large bunch of dill, finely chopped (without the stalks)
    Or a cup of glazed rice (or cloves)
    salt, freshly ground pepper

    For the eggnog

    2-3 eggs, separate egg yolks
    juice of 2 lemons



    Bring plenty of water to a boil in a saucepan and when it boils, add the liver and cook for 3 minutes (counting the time from the moment the water boils again), until its color turns to ash. Take it out of the pot, leave it to cool a bit and cut it into small pieces with a knife or a large pair of scissors.

    In a large saucepan, heat the olive oil over high heat and sauté the liver for about 5 minutes, until golden brown, stirring regularly with a wooden spoon. Add the spring onions, lettuce and sauté for another 4-5 minutes, until the greens wither. Season with salt and pepper, add half the dill and add 1½-2 liters of water coarsely, until the water reaches the middle of the pot, so that there is plenty of juice at the end for the soup. Bring the liquid to a boil, lower the heat and season with salt and pepper. Cover the pot and simmer for 30-40 minutes, until the liver is soft.

    Add the rice and cook in an uncovered pot for another 10-12 minutes, stirring regularly. Add the remaining dill, stir and remove the pan from the heat.

    Remaining Time -0: 00

    For the eggnog: In a large bowl, whisk the egg yolks with a whisk (or hand mixer) until they become a relatively light cream. Slowly add the lemon juice, continuing to beat. In another, clean bowl, beat the egg whites with the mixer until they become a tight meringue. Add it in portions to the yolks, stirring gently and with large movements so that the meringue does not lose its volume.

    With a tablespoon, pour very slowly and gradually hot juice from the cook, beating non-stop with the whisk. Once you add about three spoons and the eggnog is well heated, pour it all into the pan and put the pot on very low heat. Do not stir the soup but shake the pot vigorously so that the eggnog spreads everywhere. Heat for 1-2 minutes and serve immediately.

    I hope you enjoy this

    Stay safe and healthy my friends and take care of your people

    My best wishes from Greece

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