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A Recipe for Mageiritsa Soup

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Mageiritsa Easter Soup : A Recipe for Six Persons

- liver, lungs, heart & intestines of a young lamb
(intestines optional) & lamb's feet
- 1 cup spring onions, finely chopped
- 1 cupchopped dill
- 1/2 cup extra virgin olive oil
- 2 eggs & juice of 2-3 fresh lemons
- 1 teaspoon oregano & ½ teaspoon fresh thyme
- 1 cup dry white wine

The Making
Prepare the organs:
- blanch in boiling water for about 3 minutes
- remove from boiling water, let the meat cool & cut
into small pieces
- in a large pot, add the extra virgin olive oil
- saute lamb's feet for 3 minutes
- add the small organ pieces & continue to saute for
another 3 to 4 minutes
- add 7 cups of water, cover pot & cook at low
temperature for 1 hour
- add the onions & dill to the pot
- cover & simmer for another 30 minutes until the liquid
is reduced
- turn off the heat &rest for 15 minutes
Prepare the Avgolemoni sauce:
- beat the eggs lightly in a bowl
- add the lemon juice a little at a time, beating continuously
- while beating, pour in some of the warm broth from the
pot, blend the soup
- add slowly the egg-lemon mixture into the soup & stir
- adjust to medium-heat & bring soup to a simmer without
letting it boil
- add salt & pepper to taste
- remove from heat & serve

Mageiritsa Easter Soup


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