Mayeritsa (greek easter soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Entrails (liver, heart,>>> | ||
| Lungs, intestines) of a>>>> | ||
| Very young spring lamb. | ||
| 4 | tablespoons | Butter |
| 1 | each | Med. onion, chopped |
| 2 | tablespoons | Scallion, chopped |
| 2 | tablespoons | Dill, chopped |
| Salt & pepper to taste | ||
| Meat broth | ||
| ½ | cup | Raw rice |
| 2 | eaches | Eggs (or 3) |
| 2 | eaches | Lemons, juice only |
Directions
Wash entrails in plenty of water. Scald in boiling water for abt.
2 min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion until light golden color, add scallion and cut-up meats, turning meats several times. Add dill, salt and pepper, and enough broth to cover. Bring the whole to a boil and cook covered, until meat is tender (1½ to 3 hrs). About 20 min. before it is done, add the rice, and more broth if necessary. When rice is tender, remove pot from the heat.
Beat eggs; add lemon juice, beating it in well. Slowly add some of the hot liquid from the pot, stirring constantly. After the egg-lemon mixture is well blended, pour it into the soup; stir.
Serve hot.
NOTE: The broth is usually made from the lamb's head, breast, or shoulder, but you can use any meat stock.