Magiritsa (Greek Easter Lamb Offal Soup)
The iconic Greek Easter soup made from lamb offal, rice and fresh herbs with egg-lemon sauce – traditionally eaten at midnight after the Resurrection service.
Ingredients
Ingredients
- 500 g lamb liver, heart and lungs
- 6 stalks spring onion
- 200 g romaine lettuce
- 1 bunch dill
- 40 g butter
- 3 pcs eggs
- 2 pcs lemon
- 80 g rice
- to taste salt and pepper
- 1.5 l water
Nutrition (estimated)
high confidenceRecipe total: 2630 kcal · P 162.8g · C 150.2g · F 156.1g
Estimated from 9 of 10 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Clean and finely dice the liver, heart and lungs.
- 2Melt butter and sweat the spring onion 3 minutes.
- 3Add offal and brown 5 minutes.
- 4Cover with the water, add rice and simmer 20 minutes.
- 5Stir in shredded lettuce and dill.
- 6Beat eggs with lemon juice, temper with hot broth and stir into the soup. Season with salt and pepper.
- 7Serve immediately, just after midnight.
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Questions and answers
How long does Magiritsa (Greek Easter Lamb Offal Soup) take to make?
About 100 minutes: 30 min prep and 70 min cooking.
What ingredients do you need for Magiritsa (Greek Easter Lamb Offal Soup)?
10 ingredients: lamb liver, spring onion, romaine lettuce, dill, butter, eggs, lemon, rice, salt and pepper, water.
How many servings does this Magiritsa (Greek Easter Lamb Offal Soup) recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Magiritsa (Greek Easter Lamb Offal Soup)?
About 438 kcal, with 27.1 g protein, 25 g carbohydrate and 26 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Magiritsa (Greek Easter Lamb Offal Soup)?
Magiritsa (Greek Easter Lamb Offal Soup) comes from Greek cuisine.
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