Magiritsa
Celebrate Easter with Magiritsa, a traditional Greek soup that’s as comforting as it is flavorful. This hearty dish, typically served after midnight on Holy Saturday, is crafted using lamb offal such as liver, lungs, heart, and intestines, combined with aromatic herbs like dill and spring onions, tender greens, and nutrient-rich romaine lettuce. The addition of long-grain rice provides a satisfying texture, while the signature egg-lemon sauce, known as avgolemono, adds a creamy, tangy finish that ties the flavors together. Perfect for those seeking authentic Greek cuisine, Magiritsa offers a rich culinary experience steeped in heritage. Ready in just over two hours, this recipe yields six servings of heartwarming, savory delight, ideal for commemorating special occasions or indulging in a taste of Greece year-round. Keywords: Greek Easter soup, Magiritsa recipe, authentic Greek cuisine, lamb offal soup, avgolemono egg-lemon sauce.
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Recipe Information
Ingredients
- 500 g lamb offal (liver, lungs, heart, intestines)
- 60 ml extra virgin olive oil
- 2 large onions
- 5 spring onions
- 1 bunch dill
- 1 head romaine lettuce
- 250 g wild greens (optional)
- 100 g long-grain rice
- 2 lemons
- 2 eggs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 liters water
Instructions
Begin by thoroughly washing the lamb offal under cold running water. If using intestines, turn them inside out to clean thoroughly.
Fill a large pot with water, bring to a boil, and blanch the offal for 5 minutes. This helps remove any impurities. Drain and allow to cool slightly.
Chop all the offal into small, bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Finely chop the onions and spring onions and add them to the pot. Sauté until they are soft and translucent.
Add the chopped offal to the pot and sauté for 5-7 minutes until browned.
Incorporate the water, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for about 30 minutes.
While the soup is simmering, wash and finely chop the dill, lettuce, and optional wild greens.
Once the offal has simmered, add the chopped greens and rice to the pot. Continue to simmer for another 30 minutes until the rice and greens are fully cooked.
Meanwhile, prepare the egg-lemon sauce (avgolemono). In a bowl, beat the eggs until frothy. Squeeze the juice of the lemons into the eggs and continue to whisk.
Gradually add hot broth from the soup into the egg-lemon mixture while whisking continuously. This prevents the eggs from curdling.
Once tempered, pour the avgolemono sauce back into the pot, stirring gently to combine. Let it simmer for a few more minutes.
Adjust the seasoning with more salt and pepper if needed, and serve the magiritsa hot.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 3197 mg | 1066% | |
| Sodium | 3406 mg | 148% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 34.8 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 976 mg | 75% | |
| Iron | 60.0 mg | 333% | |
| Potassium | 5437 mg | 116% | |
*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.
