Low Sodium Magiritsa
Experience the comforting taste of tradition with this healthier twist on Magiritsa, a classic Greek Easter soup, reimagined as Low Sodium Magiritsa. Packed with rich flavors from tender lamb liver, heart, and lungs, this recipe is simmered in a robust salt-free chicken broth enhanced with aromatic dill, romaine lettuce, and white wine. A velvety egg-lemon liaison adds a luscious finish while keeping the soup light and tangy. Perfectly balanced with a moderate serving of rice, this dish is ideal for those seeking reduced sodium options without sacrificing authentic taste. Ready in under two hours, Low Sodium Magiritsa is a heartwarming bowl of Greek heritage that pairs perfectly with crusty bread and a sprinkle of fresh herbs.
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Recipe Information
Ingredients
- 250 grams Lamb liver
- 250 grams Lamb heart
- 250 grams Lamb lungs
- 3 tablespoons Olive oil
- 6 pieces Green onions, finely chopped
- 1 cup Dill, finely chopped
- 1 head Romaine lettuce, shredded
- 0.5 cup Rice
- 2 large Eggs
- 2 tablespoons Lemon juice
- 6 cups Salt-free chicken broth
- 1 teaspoon Freshly ground black pepper
- 0.5 cup White wine
- 1 piece Bay leaf
Instructions
Rinse the lamb liver, heart, and lungs thoroughly under cold water and pat dry. Cut them into small, bite-sized pieces.
In a large pot, heat the olive oil over medium-high heat. Add the lamb offal and sear for 5-7 minutes until browned.
Stir in the chopped green onions and continue to cook for about 3 minutes until softened.
Pour in the white wine and deglaze the pot, scraping any browned bits from the bottom.
Add the salt-free chicken broth, bay leaf, and freshly ground black pepper. Bring to a simmer, reduce the heat to low, and cover with a lid.
Cook for approximately 45 minutes, stirring occasionally to ensure nothing sticks to the pot.
Add the shredded romaine lettuce and chopped dill to the pot, stirring to combine.
Stir in the rice, and cook for an additional 20 minutes or until the rice is tender.
In a separate bowl, beat the eggs and gradually whisk in the lemon juice until smooth.
Slowly add a ladleful of hot soup to the egg-lemon mixture, whisking continuously, to temper the eggs.
Gradually return the tempered egg-lemon mixture back into the pot, stirring constantly to prevent curdling.
Remove the bay leaf and season with additional black pepper if desired. Serve hot, garnished with extra dill if you like.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2542 mg | 847% | |
| Sodium | 1096 mg | 48% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 12.9 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 889 mg | 68% | |
| Iron | 63.0 mg | 350% | |
| Potassium | 6693 mg | 142% | |
*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.
