Magiritsa: A Traditional Greek Easter Soup

Magiritsa is the name of the traditional soup that Greek Orthodox eat when they return from the midnight Easter Divine Liturgy. It is the first dish of the Easter family dinner for those who have fasted during the Greek Orthodox Great Lent which is always 40 days before Easter. It is amazing how did the first people who devised this particular soup—with no knowledge of nutrition at that time —know that magiritsa was the perfect nourishment for those who had fasted for forty days! 

During the Lenten fast, it is the tradition to avoid consuming meat and dairy products. Consequently, this results in a vegetarian diet that is poor in iron, especially in the past where there no mineral and vitamin supplements. 

Magiritsa is undeniably the ultimate dish to break the fast. This traditional Greek Easter soup requires the entrails of the Paschal lamb—heart, liver, spleen, lungs, and intestines, spring onions, dill, rice, olive oil, lemon juice, egg yolks, corn flour, lettuce, vinegar, salt, and pepper. 

This Greek Easter Soup serves 8 persons, takes one hour and a half to prepare and 50 minutes to cook. 

Magiritsa Recipe

Magiritsa Recipe - Ingredients

  • 1 kg lamb offal (heart, liver, lungs, and other organs)
  • intestines from 1 lamb (optional)
  • 8 spring onions, cut.
  • ½ bunch of dill
  • ½ teacup of rice washed and drained 
  • Greek olive oil
  • The juice of 2 lemons 
  • 2 egg yolks 
  • 2 tablespoons of corn flour
  • 1 romaine lettuce, cut
  • Vinegar
  • Salt
  • Pepper

Magiritsa Recipe - How to Make

  1. Start this traditional Greek Easter soup by cleaning and washing well the lamb offal with fresh water.
  2. Take a pot, fill it with water, add some vinegar and bring to boil over high temperature. 
  3. Add the lamb offal and boil for around five minutes.
  4. Remove the lamb offal from the pot, allow them to drain. Cut them into small pieces.
  5. Take a large pot, add some olive oil, the chopped onions, and the cut offal, and heat over medium temperature. 
  6. Sauté for 5-6 minutes, until browned. 
  7. Add 2-3 glasses of hot water, dill, salt, and pepper. 
  8. Simmer for about 20 minutes.
  9. Add the rice and some hot water if needed. 
  10. Cover the pot and simmer the magiritsa, until the rice is ready. Mix and make sure the soup has enough juice. 
  11. Dissolve the corn flour into some cold water.
  12. Take a bowl and beat the egg yolks. Add the lemon juice and the dissolved corn flour and continue mixing the ingredients. 
  13. Add one cup of broth from the magiritsa soup in the egg yolks mixture.
  14. Pour the mixture into the pot and add the chopped lettuce.
  15. Stir slowly and allow the soup to rest for 10 minutes.
  16. Serve the magiritsa while still warm. 
I hope you like this traditional magiritsa recipe. Happy Easter!