Magiritsa (Greek Easter Soup)
8 servings
30 minutes
Magiritsa is a traditional Greek Easter soup that is an important part of the Bright Resurrection celebration. This fragrant and rich soup is made from lamb offal, giving it a unique flavor enhanced by green onions, anise, and butter. A special velvety texture comes from a whipped egg mixture with lemon juice, making magiritsa tender and rich. The soup symbolizes the transition from strict fasting to abundant Easter feasting, offering a warming and comforting taste after the night service. It is served hot, enjoying the complex flavor notes that combine the freshness of lemon, spiciness of spices, and rich meat broth. Magiritsa is not just a dish but a whole tradition infused with family warmth and Greek hospitality.
1
Boil the lamb entrails in boiling water until cooked (don't forget to skim off the foam). Add salt and cook for a while longer.
- Lamb offal (pluck): 900 g
- Salt: to taste
2
Cut the entrails into small pieces and place them in a clean pot.
- Lamb offal (pluck): 900 g
3
Strain the broth through a fine sieve and pour it over the offal. Add finely chopped green onions and finely chopped anise. Then add butter and mix well.
- Spring onion: 450 g
- Star anise: to taste
- Butter: 2 tablespoons
4
Bring to a boil, reduce the heat, let it simmer a bit, and add rice. Cook until the rice is tender.
- Rice: 0.8 glass
5
Meanwhile, in a small bowl, beat the eggs, then gradually add lemon juice while whisking. Carefully incorporate a small amount of broth, mixing well. Repeat several times, whisking thoroughly each time.
- Chicken egg: 3 pieces
- Lemon: 3 pieces
6
When the rice is cooked, slowly add the egg mixture to the soup. Gently stir, season with salt and pepper, and serve.
- Salt: to taste
- Ground black pepper: to taste
