Mageritsa (easter soup)

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Extra-virgin Olive Oil
2½ pounds Lamb Shanks; Trimmed of Fat
2 larges Yellow Onions; Peeled and Quartered
2 mediums Carrots; Peeled and Halved
2 bunches Scallions; (Green Onions); Finely Chopped
1½ pounds Boneless Lamb Shoulder; Minced
½ cup Long-grain Rice
3 bunches Fresh Dill; Finely Chopped
8 cups Romaine Lettuce; Shredded
4 Eggs
4 Lemons ; Juice of
Salt and Freshly Ground Black Pepper to Taste

Directions

A traditionally Greek Easter Feast will contain many dishes that are prepared only once during the year, which makes the celebration all that more special. Today's recipe is one of those very special preparations that remind us of a time when every cut of meat, bones, organs and other innards were prepared and utilized as food, because wasting these elements would mean that you and your family go hungry.

Because we tend to live in a land of plenty, this recipe for Easter Soup has been updated in the sense that the offal (heart, liver, lungs and intestines) of a lamb have been replaced with the more palatable shank and shoulder cuts of lamb as our Greek East Feast continues at Recipe-a-Day.

Heat 2 Tbs. olive oil in a large pot over medium-high heat. Add lamb shanks and cook, turning to brown on all sides, approximately 12 to 15-minutes.

Add onions, carrots, and enough water to cover, about 16 cups. Bring mixture to a boil, then reduce heat to medium and simmer, skimming occasionally to remove excess fat, for about 2½-hours. Strain stock, discarding vegetables, but reserving shanks. Pull meat from the bones after cooling and cut into small pieces, then return the meat to the pot filled with the stock.

Heat the remaining 2 Tbs. olive oil in a large skillet over medium-high heat. Add scallions and cook until wilted, about 3 to 5-minutes. Add the lamb shoulder and brown, stirring frequently, cooking for approximately 5 to 7-minutes. Transfer to the stock pot and add rice, dill and lettuce.

Bring the soup to a boil, then reduce heat to medium and simmer until rice is soft, about 30 to 45-minutes.

Just prior to serving, prepare the egg-lemon sauce by beating the eggs with the lemon juice in a medium-sized bowl until frothy. Temper eggs by whisking in 2 cups of hot broth, a little at a time, then stir the sauce into the soup. Season to taste with salt and pepper and serve warm.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 05, 1998

Related recipes