Side Pannel
Mayeritsa (Greek Easter Soup)
Mayeritsa (Greek Easter Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Greek
Ingredients List
- Entrails (liver, heart,>>>
- Lungs, intestines) of a>>>>
- Very young spring lamb.
- 4 tb Butter
- 1 Med. onion, chopped
- 2 tb Scallion, chopped
- 2 tb Dill, chopped
- Salt & pepper to taste
- Meat broth
- 1/2 c Raw rice
- 2 Eggs (or 3)
- 2 Lemons, juice only
Directions
Wash entrails in plenty of water. Scald in boiling water for abt. 2
min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion
until light golden color, add scallion and cut-up meats, turning meats
several times. Add dill, salt and pepper, and enough broth to cover. Bring
the whole to a boil and cook covered, until meat is tender (1 1/2 to 3
hrs). About 20 min. before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.
Beat eggs; add lemon juice, beating it in well. Slowly add some of the
hot liquid from the pot, stirring constantly. After the egg-lemon mixture
is well blended, pour it into the soup; stir. Serve hot.
NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.
min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion
until light golden color, add scallion and cut-up meats, turning meats
several times. Add dill, salt and pepper, and enough broth to cover. Bring
the whole to a boil and cook covered, until meat is tender (1 1/2 to 3
hrs). About 20 min. before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.
Beat eggs; add lemon juice, beating it in well. Slowly add some of the
hot liquid from the pot, stirring constantly. After the egg-lemon mixture
is well blended, pour it into the soup; stir. Serve hot.
NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.
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