Dairy-Free Magiritsa
Discover the comforting flavors of **Dairy-Free Magiritsa**, a wholesome twist on the traditional Greek Easter soup. This hearty dish captures the essence of the classic recipe while replacing the dairy elements, making it perfect for those with lactose sensitivities. Featuring tender lamb liver, aromatic dill, fresh spring onions, and zesty lemon juice, this soup is brimming with authentic Mediterranean flavors. The velvety texture is achieved with a delicate egg-lemon liaison, creating a creamy finish without cream. Packed with nutritious ingredients like lettuce and rice, this dish is satisfying yet light, making it ideal for a festive or weeknight meal. Easy to prepare in under 90 minutes, this dairy-free version of Magiritsa is a must-try for anyone seeking a traditional but inclusive Greek culinary experience.
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Recipe Information
Ingredients
- 4 tablespoons olive oil
- 2 medium, finely chopped onion
- 6 chopped spring onions
- 500 grams, cleaned and chopped into small pieces lamb liver
- 6 cups vegetable broth
- 3/4 cup, rinsed rice
- 1 bunch, chopped dill
- 1 head, finely chopped lettuce
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 large egg yolks
Instructions
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onions and spring onions. Sauté until translucent, about 5-7 minutes.
Increase the heat to medium-high and add the lamb liver to the pot. Cook, stirring frequently, until the liver begins to brown, about 5 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and add the rice. Cover and let it cook for 20 minutes.
In a separate pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped lettuce and cook until wilted, about 3-4 minutes.
Add the cooked lettuce and chopped dill to the soup. Stir in the lemon juice, salt, and black pepper. Let the soup simmer for an additional 15 minutes.
In a small bowl, mix cornstarch with water to create a slurry. Add the egg yolks to the mixture and whisk to combine.
Gradually temper the egg mixture by adding a ladleful of the hot soup into it, stirring constantly to prevent curdling.
Slowly stir the tempered egg mixture back into the pot of soup, stirring well to incorporate. Cook for another 5 minutes, ensuring the soup does not boil.
Adjust seasoning with additional salt and pepper, if needed. Serve hot and enjoy your dairy-free Magiritsa.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 2498 mg | 833% | |
| Sodium | 5961 mg | 259% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 46.4 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 928 mg | 71% | |
| Iron | 63.4 mg | 352% | |
| Potassium | 7390 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
