Greek Easter Lamb Offal Soup — Magiritsa
Tender lamb offal and rice simmered in a rich avgolemono broth with dill and spring onions, the sacred Greek Easter soup.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim lamb liver, heart, and intestines, cut into 1cm pieces. Slice 6 spring onions finely. Chop 20g dill and 10g parsley. Separate 2 eggs. Measure rice, wine, stock, lemon juice, salt, and pepper.
Saute
Heat 3 tbsp olive oil in a large pot over medium-high heat. Add spring onions, soften 3–4 minutes until wilted. Add lamb offal, cook 4–5 minutes stirring frequently until sealed and lightly browned.
Build 1
Pour in 100ml white wine, simmer 2 minutes until alcohol cooks off. Add 900ml stock, bring to a steady simmer. Skim foam from surface, simmer uncovered 30 minutes until broth clears.
Simmer
Add 60g rice, simmer 15 minutes until rice is just cooked and broth thickens slightly. Stir in dill and parsley, season with 1.25 tsp salt and 0.5 tsp pepper.
Build 2
Whisk 2 egg whites to soft peaks, whisk in yolks until combined. Slowly whisk in 4 tbsp lemon juice. Ladle 200ml hot broth into egg mixture in a thin stream, whisking constantly to temper.
Finish and plate
Pour tempered mixture back into pot, stir gently over very low heat 1–2 minutes—do not boil. Serve immediately in deep bowls with crusty bread alongside.
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