“Magiritsa”
Greek Easter Soup On Holy Saturday evening, when we return from the church after "Χριστος Ανεστη" (Ristos Voskrese), the table has already been set and the first thing to be served is this soup. After 40 days of fasting, this soup is a "warm-up" for Easter feast. This is my mother-in-law's recipe.
Preparation steps
- Bring the liver to a boil, after 5 minutes add the intestines (previously cleaned, washed and turned over)
- We cut the liver and intestines into small pieces
- Wash the lettuce well, then cut it into very thin strips, cut the onion into small rings.
- Heat the olive oil in a pot, then add the pieces of liver and intestines. Fry a little, then add the lettuce and onion. When the liquid evaporates, add salt, black pepper, and pour water.
- Leave to cook on low heat for about 1 hour. Towards the end, add chopped dill
- Before serving, warm the soup a little (if it has cooled). Whisk the egg and add the lemon juice. Take the liquid from the soup with a ladle and mix it into the egg, then add everything to the soup and stir. My advice is to prepare only as much soup as needed for the meal, because if it remains, after it is prepared with an egg like this, we cannot reheat it. We prepare the rest of the soup with an egg just before serving.
Serving
The entrails are made of one lamb. A little rice can be added to the soup at the end of cooking, some even make it that way.