Greek cuisine · Soups & Stews

Magiritsa

The Greek Easter soup of lamb, spring onions, and lettuce, finished with plenty of dill and bound with egg-lemon sauce.

Ingredients · for 6 servings

• 500 g lamb shoulder
• 200 g lamb liver
• 8 spring onions
• 1 romaine lettuce
• 1 bunch dill
• 100 g rice
• 3 eggs
• 2 lemons
• 4 tbsp olive oil
• 1.5 l water
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 2 cm cubes, rinse the lamb liver in cold water, pat dry, and dice it the same way.
2. Sear the lamb cubes in olive oil for 5 min. on all sides, pour in the water, season with salt, and simmer gently covered for 45 min.; skim off the foam as it forms.
3. Cut the spring onions into rings and the romaine lettuce into fine strips, add to the pot with the liver, and cook for another 15 min.
4. Sprinkle in the rice and cook for 15 min. until tender and the soup turns slightly creamy; then stir in the finely chopped dill.
5. Beat the eggs with the lemon juice until frothy, stir in hot soup liquid spoon by spoon, and fold the mixture into the soup with the pot removed from the heat.
6. Do not let it boil again, season with salt and pepper, and serve hot, traditionally after the Easter midnight service.