Recipe 4 All: Magheritsa (Easter Soup) Recipe — Every recipe in the World on this site.

Recipe 4 All: Magheritsa (Easter Soup) Recipe

Magheritsa (Easter Soup)

Yield: 12 servings
3lb Spring lamg (shin & shouldr)
1  Lamb liver
4qt Water
1teaspoon Salt
¾cups Rice (regular); uncooked
1  Onion; finely chopped
1tablespoon Water
¼cups Salad oil
5  Green onions; chopped (tops
2tablespoon Parsley; chopped
½teaspoon Dried mint
¼cups Dill; fresh, chopped
3  Eggs; beaten
2  Lemons; juice of

Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.

Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes.

Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat.

Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately.

Your Magheritsa (Easter Soup) is ready. Happy cooking!

Related recipes: Soup, Greek, Easter, Sthrn, livng

Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
Home | World Cuisine | Glossary | Software | Privacy Policy