Magiritsa
6 servings
120 minutes
Usually more offal is added to this Greek soup - intestines, hearts, liver, but we got a lighter version.
1
First prepare the broth: peel two onions and cut them in half; cut the meat into large pieces. Place everything in a pot, cover with cold water and put on high heat to bring to a boil. Slightly reduce the heat, add salt and simmer for half an hour, periodically skimming off the foam.
- Mutton: 1 kg
- Onion: 2 heads
- Salt: to taste
2
Wash the kidneys and chop them finely. Clean the pepper from seeds and chop it too, finely chop the greens. In a saucepan, fry the kidneys with the pepper and onion for three minutes, then set aside.
- Lamb kidneys: 300 g
- Chili pepper: 1 piece
- Green onions: 1 bunch
3
Remove the meat from the prepared broth. Strain the broth, chop the meat into small pieces, and add it to the kidneys. Add half of the chopped dill and sauté for two minutes. Transfer the entire mixture to the broth, bring to a boil, and cook for ten minutes.
- Mutton: 1 kg
- Dill: 2 bunchs
4
Squeeze juice from the lemon, whisk it with two eggs, mix it with a small amount of broth, and add the entire mixture to the soup.
- Lemon: 1 piece
- Chicken egg: 2 pieces
5
Serve immediately, garnished with remaining dill.
- Dill: 2 bunchs