Apr 16, 2022

Magiritsa

Enjoy a bowl of magiritsa, a.k.a. Greek Easter Sunday soup.

Magiritsa is a traditional Greek Orthodox soup used to break the fast (Lent). It is prepared on Holy Saturday and served after midnight mass on Easter. Also known as Easter Sunday soup or Easter lamb soup, it uses the internal organs and entrails of lamb (lamb offal) combined with various spring greens and herbs, which results in a filling meal.

If the thought of eating lamb offal is not appealing, or it is too difficult to obtain, lamb meat can be substituted. Cut the meat into cubes and brown in the pot before adding the rest of the ingredients.

While lamb offal is not my first choice, I do like the idea of using as much of a sacrificed animal as possible. Waste not, want not after all. Once the thought of what is in the soup is put aside, the overall flavour can be enjoyed.

Ingredients

(Makes 6 servings)

1lb lamb offal, cleaned well and cubed
1 tablespoon avocado oil (or light vegetable oil)
1 medium sweet onion, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup scallions, chopped
1/2 cup curly endive, chopped
1/2 cup romaine lettuce, chopped
1 cup white rice, precooked
3 large eggs
juice of 2 large lemons
1/4 cup fresh dill, chopped

Directions

In a medium stockpot over high heat, add water enough to fill the pot by 2/3 and bring to a boil. Wash the lamb offal thoroughly under running water. Once the water in the pot is boiling, add the offal and boil for about 5 or 6 minutes. With a slotted spoon, remove the offal and set aside. Discard the water and clean the pot. Once it is cool enough to handle, chop the blanched offal into cubes and set aside.

In the same pot over medium-high heat, add the avocado oil. Once the oil is hot, add the onion and sauté until it begins to soften (about 5 minutes). Add the cubed offal, salt, and ground black pepper. Continue sautéing for an additional 5 minutes. Add enough water to cover the contents of the pot and partially cover. Cook, stirring occasionally, for an hour. Add additional preboiled water if the water level in the pot starts to get too low. Add the scallions, endive, romaine lettuce, and precooked rice, stirring to combine. Cook for an additional 15 minutes.

Using an immersion blender or electric mixer, beat the eggs in a medium mixing bowl for a few minutes. Very slowly, as you continue to beat the eggs, stream in the lemon juice. Slowly again, add a ladle of the hot liquid from the soup into the egg mixture a little at a time to temper the egg, before stirring the egg mixture into the pot. Partially cover the pot and cook for an additional 10 minutes.

Taste and adjust seasoning as needed and serve topped with chopped dillweed.

Nutritional Information Per Serving: