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Magheritsa (easter soup)
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| Artist: |
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| Categories: |
Easter, Eastern European, Exotic, Greek, Soups & Stews, Southern |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Spring lamg (shin & shouldr) | | 1
| | Lamb liver | | 4
| quart | Water | | 1
| tsp | Salt | | 3/4
| cup | Rice (regular), uncooked | | 1
| | Onion, finely chopped | | 1
| tbsp | Water | | 1/4
| cup | Salad oil | | 5
| | Green onions, chopped (tops | | | -included) | | 2
| tbsp | Parsley, chopped | | 1/2
| tsp | Dried mint | | 1/4
| cup | Dill, fresh, chopped | | | Salt | | | Pepper | | 3
| | Eggs, beaten | | 2
| | Lemons, juice of |
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Procedures:
| 1 | Boil lamb and liver in 4 quarts salted water about 1 hour or until done. | | 2 | Remove meat form broth and cut into small pieces. | | 3 | Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes. | | 4 | Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. | | 5 | Saute for 15 minutes. | | 6 | Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. | | 7 | Remove from heat. | | 8 | Combine eggs and lemon juice; beat thoroughly until well blended. | | 9 | Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. | | 10 | Heat to boiling point and remove from heat immediately. |
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