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Magiritsa Recipe: A Traditional Greek Easter Soup

Magiritsa is a delicious traditional Greek Easter soup made from lamb offal, fresh herbs and avgolemono (egg-lemon sauce). It is a Greek tradition to eat magiritsa on Holy Saturday when people return from the church after the Resurrection. Having fasted for several days, this magiritsa recipe will help your body to adjust faster to your normal eating habits. There are many variations to this recipe.  For instance, you may use finely chopped lettuce as one of the ingredients. If you decide to do so, you need to add it to the pot 15 minutes before you turn off the oven heat. In some parts of Greece, instead of adding the avgolemono sauce, a tomato sauce is added. This magiritsa recipe takes around 1 ½ hours to prepare and 50 minutes to cook.

 magiritsa recipe

Magiritsa Recipe – Ingredient

  • Offal from one lamb
  • Intestines from one lamb (optional)
  • 8 spring onions, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 l of water
  • ½ teacup of rice
  • 130 ml of Greek olive oil
  • The juice of two lemons
  • 2 egg yolks
  • 2 tablespoons of cornflour
  • 100 ml of vinegar
  • Salt
  • Pepper


 

Magiritsa Recipe – Instructions

  1. Start this magiritsa recipe by cutting the offal into small pieces.
  2. Wash them very thoroughly under running water.
  3. Rub them well with rock salt.
  4. Rinse 3 to 4 times in separate basins of hot water.
  5. Add the vinegar when you rinse it for the last time.
  6. Set aside and allow to drain.
  7. Take a large pot and bring the olive oil to boil over medium temperature. Add offal pieces and onions and sauté for around 5 minutes or until the offal pieces get a nice brown color.
  8. Add the water, finely chopped dill, salt, and pepper.
  9. Allow magiritsa to simmer for about twenty minutes.
  10. In the meantime, clean rice under running water and allow to drain.
  11. Add the rice and add some more hot water if needed.
  12. Cover the pot and simmer until the rice becomes tender.
  13. Taste to see if more salt is needed. Add to taste.
  14. Prepare the avgolemono sauce for the magiritsa by dissolving the cornflour into some cold water.
  15. Take a bowl and beat the egg yolks. Continue beating by adding the lemon juice and the remaining corn flour.
  16. Take one small cup of hot broth from magiritsa soup and add it to avgolemono sauce.
  17. Pour avgolemono into the pot and stir the pot well.
  18. Allow ingredients to unified for around 5 minutes.

 

I hope you like this magiritsa recipe! Stay tuned for more traditional Greek food recipes. Kali Anastasi (Happy Easter)!

 

 

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