There’s no Easter without a traditional mageiritsa soup. And we have put together the most delicious recipe for you to enjoy. Try it alongside the single-variety wine Reserve Xinisteri from Oenou Yi-Ktima Vassiliades.
Ingredients:
- 1 lamb liver, very well washed and drained
- 1 lamb offal, very well washed and drained
- ¼ cup olive oil
- 2 onions, finely chopped
- 10 spring onions, finely chopped
- 1 garlic clove, finely chopped
- ¼ cup white wine
- 2 lettuces, coarsely chopped
- 1 small bunch of dill, finely chopped
- Salt & pepper
- 1 ½ litre meat broth from the boiling water
- 2 bay leaves
- 10-15 pepper corns
- 2 sprigs of rosemary
- ½ cup rice
For the egg and lemon
- 2 eggs
- Juice of 2 medium lemons
- Salt & pepper
Preparation:
- Boil the liver and the offal in boiling water for 10 minutes. Drain and leave to cool. Keep the broth aside for the soup.
- Finely chop the entrails into very small pieces.
- Heat the olive oil and sauté the onions and garlic.
- Add the entrails and sauté for 10 minutes, stirring regularly.
- Add the wine and wait for it to evaporate.
- Add the lettuce and the chopped dill stalks. Season with salt and pepper.
- Add the broth, bay leaves, peppercorns and rosemary springs and simmer for half an hour.
- Add the chopped dill and adjust the salt and pepper.
- Add the rice and simmer for another 15 minutes until it’s cooked.
- While the rice is boiling, beat the eggs in a bowl and slowly add the lemon juice, beating constantly.
- Take a spoonful of broth from the soup and add it in the egg and lemon mixture.
- Pour the mixture into the pot slowly so that it does not curdle, stirring constantly.
- Boil for another 2-3 minutes on low heat.
- Serve the soup with fresh dill, if desired, and freshly ground pepper, next to a glass of Reserve Xinisteri from Oenou Yi-Ktima Vassiliades.
