Magiritsa (Greek Easter Lamb Soup) is a traditional Greek recipe for a classic soup made from lamb offal with lettuce and herbs that's thickened with an egg and lemon blend and which is traditionally served after midnight on Easter Sunday. The full recipe is presented here and I hope you enjoy this classic Greek version of: Greek Easter Lamb Soup (Magiritsa).
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This soup (Ϻαγειρίτσα in Greek), also known as Easter Midnight Soup is the traditional soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. In its traditional form, magiritsa consists of all the offal removed from the lamb before roasting. It is typically prepared on Holy Sunday, using the offal from the lamb to be roasted on the following day. It is typically consumed immediately after the Pascha midnight Divine Liturgy (hence its alternate name of Easter Midnight Soup.
Ingredients
1 set of lamb offal (liver, lights [lungs], heart and intestines)
juice of 3 lemons
6 large spring onions, finely sliced
25g butter
2 cos lettuces, trimmed, rinsed and finely shredded
200ml fresh dill and/or fennel, finely chopped
1.25l hot water
salt and freshly-ground black pepper, to taste
60g long-grain rice
1 batch avgolemno (egg and lemon) sauce
Method:
Rinse the liver, lungs and heart thoroughly. Place the intestines in a large bowl of water and turn inside out. Now rinse then thoroughly until they are scrupulously clean. Rub the intestines all over with plenty of salt and the lemon juice then rinse then well again.
Finely dice all the offal and set aside. Melt the butter in a large saucepan, add the spring onions and fry for about 6 minutes, or until they just begin to colour. Now add the chopped offal. Fry for a few minutes, stirring frequently, then add the shredded lettuce sand the herbs. Continue frying for a few minutes more then add the hot water.
Season to taste, bring to a simmer, cover with a tight-fitting lid and continue simmering for about 60 minutes, or until the meats are tender. Now add the rice and cook for 15 minutes more.
In the meantime, prepare the avgolemno sauce according to the recipe. Take the soup off the heat and gently whisk in the avgolemno sauce. Return to the heat and allow to warm through gently for about 2 minutes, stirring constantly (be sure that the soup does not boil). You should now have a thick and hearty soup.
Serve warm, ladled into bowls.
When consumed the early hours of the Paschal morning after church, magiritsa is sometimes accompanied by salad, cheese, tsoureki sweet bread, and hard-boiled eggs dyed red as a symbol of the risen Christ's blood.
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