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Easter Soup

Image of Easter Soup<br>(Mayirítsa)

1 kilo of lamb offal (liver, heart, lungs, etc)
½ kilo of spring onions
1 small bunch of dill
¾ cup of rice
2 soupspoonfuls of butter
The juice of 3 lemons
3 eggs
Salt, pepper


Serves: 8


Bring the offal to the boil and remove the scum which forms on the surface. Salt it and allow to boil for a while, then remove from the water but keep the juice as stock. Cut the offal into very small pieces. Strain the stock from the offal into a large pan.

Chop the onion very finely, do the same to the dill and add them to the stock. Add the offal and the butter. Reduce heat and allow to simmer. When it has thoroughly cooked, add the rice. Prepare the egg and lemon. Beat the eggs well in a separate bowl and add the lemon juice drop by drop.

Take a ladleful from the stock and add this to the egg and lemon mix­ture gradually. As the stock is added gradually, the mixture must be constantly beaten. Add this mixture to the cooked offal and then serve with freshly ground pepper.

1 portion, calories: 520.
Cooking time: 1 hour, 20 minutes

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