Magheritsa (easter soup)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Spring lamg (shin & shouldr) |
| 1 | Lamb liver | |
| 4 | quarts | Water |
| 1 | teaspoon | Salt |
| ¾ | cup | Rice (regular); uncooked |
| 1 | Onion; finely chopped | |
| 1 | tablespoon | Water |
| ¼ | cup | Salad oil |
| 5 | Green onions; chopped (tops included) | |
| 2 | tablespoons | Parsley; chopped |
| ½ | teaspoon | Dried mint |
| ¼ | cup | Dill; fresh, chopped |
| Salt | ||
| Pepper | ||
| 3 | Eggs; beaten | |
| 2 | Lemons; juice of | |
Directions
Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman