Side Pannel
Magheritsa (Easter Soup)
Magheritsa (Easter Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Holiday
Ingredients List
- 3 lb Spring lamg (shin & shouldr)
- 1 Lamb liver
- 4 qt Water
- 1 ts Salt
- 3/4 c Rice (regular); uncooked
- 1 Onion; finely chopped
- 1 tb Water
- 1/4 c Salad oil
- 5 Green onions; chopped (tops
- -included)
- 2 tb Parsley; chopped
- 1/2 ts Dried mint
- 1/4 c Dill; fresh, chopped
- Salt
- Pepper
- 3 Eggs; beaten
- 2 Lemons; juice of
Directions
Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
Remove meat form broth and cut into small pieces. Skim fat from broth and
add enough water to broth to make 3 quarts; add rice and simmer for 15
minutes.
Saute onion in 1 tablespoon water and salad oil until lightly browned; add
green onions, parsley, mint, and dill. Saute for 15 minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer about
15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended. Slowly
add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually
stir mixture into soup. heat to boiling point and remove from heat
immediately.
by Nancy Coleman
Remove meat form broth and cut into small pieces. Skim fat from broth and
add enough water to broth to make 3 quarts; add rice and simmer for 15
minutes.
Saute onion in 1 tablespoon water and salad oil until lightly browned; add
green onions, parsley, mint, and dill. Saute for 15 minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer about
15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended. Slowly
add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually
stir mixture into soup. heat to boiling point and remove from heat
immediately.
by Nancy Coleman
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
