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Magiritsa is the soup that Greeks break their 40 days fasting with after the midnight liturgy on Easter Saturday. Serves 6 persons!
- a lamb's liver, heart, lights and intestines
- juice of 3 lemons
- 6 spring onions, trimmed, rinsed and finely sliced
- 25 g butter
- 2 cos lettuces, trimmed, shredded and rinsed carefully (use only their young leaves and hearts)
- about a teacupful of fresh dill or fennel, rinsed and finely chopped, or parsley
- 1.2 litres hot water
- salt and black pepper
- 60 g rice
Avgolemono Sauce Edit
- Rinse all the meat.
- Turn the intestines inside out with the help of a thin stick and rinse them thoroughly.
- Rub them with salt and lemon juice and rinse them again.
- Cube them into small portions.
- In a large saucepan, sauté the onions in the butter, until they start to change colour.
- Add the chopped intestines, liver, lights and heart, fry together for a few minutes, stirring.
- Add the shredded lettuces and all the fresh herbs and sauté for a few more minutes.
- Add the hot water, and seasoning, cover and cook for 30 minutes.
- Then add the rice and cook for a further 10 minutes.
- Remove from the heat and let it stand for 10 minutes, before proceeding with the avgolemono sauce.
- Add the avgolemono sauce to the soup, stirring.
- Return to a very gentle heat for 2 minutes, stirring at the same time.
- It should be by now a quite a thick soup.