Magiritsa Traditional Soup
Magiritsa is a traditional soup prepared and feasted upon by Orthodox Greeks after attending the Resurrection services for Pascha (Easter Sunday). It is a rich lamb soup eaten to break the 40 day fast. The recipe varies slightly in some regions, with variations including tomato or carrots, and many modern recipes have traded out the traditional lamb intestines, liver and kidneys for shanks. Regardless your ingredients preference, the trick to this recipe is to cook slowly. Crock pots are a great option!
2 lbs of Lamb liver and/or kidneys (lamb shanks may be used in the alternative)
3 stalks celery, chopped
1 large fennel, chopped (include the leaves)
1 cup olive oil
4 bunches green onions, minced (trim only ends of green part)
1 bunch fresh dill, minced (about a cup)
1/2 bunch fresh parsley, chopped (about 1/2 cup)
½ cup rice
10-12 cups of water
4 egg yolks
Juice of 3 lemons
Salt and freshly ground black pepper to taste
Wash the lamb well and then put in a pot to boil for about five minutes, continue to skim the water. Remove from the water (dump this water), rinse once more and then chop into small cubes.
Heat olive oil in a medium pot, add the diced lamb. Brown lightly and then add vegetables, salt and pepper.
Once vegetables are lightly wilted, add about 10-12 cups of water, and slowly bring to a boil (about 40 minutes).
Add rice and bring to a simmer again and that rice is soft.
To make the Avgolemono, whisk the eggs and lemon juice until smooth. Little by little, add 2 cups of broth from the soup and temper the eggs, carefully and quickly whisking the mixture so the eggs do not “cook”. Once all liquid has been added to the egg mixture, it should be about the same temperature as the soup and can be added into the pot. Mix well and let stand for five minutes before serving.