Traditionally, no food should be eaten at Easter Saturday, but after the midnight mass, in the first hour of Easter Sunday, people ate (and eat) mageiritsa. This soup is made of lamb offal, taken from the lamb the family will grill later on Easter Sunday. This thick, nourishing soup is pure heaven after the 40 days of Lent.
Now, I’m fairly omnivorous, but offal… Life is just to short to eat offal. Then I read that the soup could be made of minced lamb, and, well, of course it can. It is delicious, springtime fresh and hearty!
- 400 gr minced / ground meat, usually lamb
- 50 ml olive oil
- 1 small red onion, coarsely chopped
- 1 leek, thinly sliced
- 1-2 carrots, sliced
- 2 -3 tablespoons short grain rice
- 1 litre broth of lamb, chicken or vegetables (stock cube works well)
- 200 g romaine lettuce, shredded
- 1 egg
- juice of 1 lemon
- 100 ml dill or parsley, or a mixture, chopped
- salt and pepper
Fry ground beef in olive oil while you break it into small pieces. When the meat starts to brown, add the onion and leek and let it fry a few minutes. Add the carrots and rice. Pour over the broth and let it boil for about 25 minutes, add the salad for the last five minutes. Check that the rice is tender, if not cook further until it is.
Whisk the egg and lemon juice in a bowl. Whisk in a ladle of the soup. Remove the pot from the heat and pour in the egg mixture while stirring. Add the dill / parsley. Heat gently until the soup barely reaches the boiling point but no more. Season with salt and pepper. Eat with slices of crusty bread.
Kalo Pascha / Καλο Πασχα / Happy Easter!