Traditional Magiritsa recipe (Greek Easter soup)

Magiritsa recipe (Greek Easter soup)2

A conventional Greek Magiritsa recipe (Greek easter soup) just for the lovers of the genuine Greek delicacies! Magiritsa is a  distinctive and controversial Greek soup constituted of lamb offal and romaine (cos) lettuce, garnished with recent herbs and completed of with a scrumptious egg lemon sauce (Avgolemono).

Magiritsa recipe (Greek Easter soup) – A conventional Greek Easter delicacy

This conventional magiritsa recipe is the dinner ready and served in virtually each family in Greece on Holy Saturday, whereas the principle Easter meal served on Easter Sunday is spit roasted lamb. The genuine magiritsa recipe is designed to make use of the leftover components of the lamb in order that nothing went to waste. Magiritsa is served after the midnight church providers to interrupt the 40 day Nice Lent interval and is taken into account to be greatest meal after the fasting interval to step by step ease your digestive system again into its meat consuming habits.

Traditional Magiritsa recipe (Greek Easter soup) – Variations

One can discover many variations of this conventional Greek magiritsa recipe. Some regional variations additionally use rice, whereas the Peloponesian magiritsa recipe requires freshly grated tomatoes. In some components of Greece it’s served as a Fricassee relatively than a soup, with quite a lot of greens whereas others want to organize it with lamb, veal, or solely with liver. These days, magiritsa can be generally served as a vegetarian soup, ready primarily with mushrooms and vegetable inventory together with rice, recent herbs and egg lemon sauce. Some magiritsa recipes additionally use the neck and head of the lamb to organize a inventory for the soup. Whereas making the inventory may be time consuming it offers a very distinctive flavour and style to the soup.


  • 1 kg lamb offal (coronary heart, liver, lungs and different organs)
  • intestines from 1 lamb (elective)
  • 1 giant crimson onion, finely chopped
  • 5-6 spring onions, finely chopped
  • Three medium romaine (cos) lettuce, roughly chopped
  • Four-5 tbsps recent dill, chopped
  • half of cup rice (elective)
  • half of a cup olive oil
  • salt and freshly floor pepper

For the egg lemon sauce (Avgolemono)


  1. To arrange this conventional Greek magiritsa recipe, clear and wash completely the organs and put aside. Wash completely the intestines below working water, rub them with sea salt and lemon juice and wash once more. (To scrub them extra simply you may both slice them up lengthwise or flip them inside out.)
  2. In a big pot add the organs and loads of water and produce to the boil. Blanch the organs within the sizzling water for about Three-5 minutes. Add the intestines and blanch for five extra minutes. Drain and put aside to chill down for some time. Chop in small items and take away the extreme fats.
  3. Warmth a big pot over medium warmth and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, till browned. Add 2-Three glasses of sizzling water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to suit and place the lid on. Prepare dinner for 10 minutes, take away the lid and season. Stir properly and cook dinner the magiritsa with the lid on for about 40-50 extra minutes. (When you select to make this magiritsa recipe with rice, stir within the rice about 10 minutes earlier than the tip of cooking time.)
  4. Put together the egg lemon sauce for the magiritsa. Begin off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and add the lemon juice whist whisking till mixed. In one other bowl add the egg whites and whisk utilizing a hand mixer till the egg whites are foamy and thick. Whereas whisking slowly add the yolk combination within the egg whites. Proceed whisking for 1-2 minutes and step by step add 1-2 ladles of the new broth from the magiritsa, a litte bit at a time. Ensure you add the broth slowly or the egg whites will curdle! When completed, pour the combination again into the pot and add the chopped dill. Stir properly, place the lid on and go away apart for five minutes. (See additionally some tips to make the perfect Avgolemono).
  5. Ladle the magiritsa (Greek Easter soup) whereas nonetheless heat into bowls and sprinkle with freshly floor pepper. Take pleasure in!
  6. (When you like to organize a inventory kind the lamb head and neck for the magiritsa, wash completely the pinnacle and neck and place in a big pot, together with two crimson onions. Pour in sufficient water to cowl, season and simmer for approx. 1 hour, skimming the floor. When the meat falls from the bones, take away the pot from the range and pressure the inventory. Let the inventory quiet down utterly and skim the fats. Use the inventory and equal quantity of water to organize the magiritsa soup.)

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