Mageritsa (Easter Lamb Soup) Recipe

Mageritsa (Easter Lamb Soup) Recipe

Ingredients:

Lungs, heart, liver & intestines of a lamb
Lamb’s head
2 small lemons
Salt
1 bunch of chopped scallions
1/2 c of chopped dili
2/3 c of chopped parsley
1/4 c of chopped celery-leaves
1/2 tsp of anis seed
6 Tbsps of raw long-grain rice (white)
3 large eggs (whole)

Instructions:

Wash head of lamb then have it soaked in ice water about 3 hrs. Drain well then cut head into half then tie it w/ string. For tripe & feet: Cut tripe open w/ sharp-edged knife & clean its insides by putting under clean running-water. Place in pan w/ salted ice water enough to have it covered. Soak them for half-an-hour then you drain & wash w/ ice water.

Slice into fairly small pcs & place in large soup-pot together w/ feet of lamb. Cover w/ ice water then simmer ’til tender. Add salt at last mins of your cooking.
You cube your tripe. Then you remove feet meat from bones then add into mageritsa. Cut intestines. Add enough water into pot.

Clean intestines well, turn inside & out, use a skewer, then have them washed under running-water ’til clean. You rub intetstines w/ salt & lemon juice and then rinse them again w/ ice water, drain. Tie intestines’ ends all together w/ string.

Place into pot together w/ head of lamb then cover w/ enough water. Boil & then you lower heat. Have it skimmed & simmered about 30 mins. Remove intestines, then drain. You cut them into 1/4-inch pcs using scissors. Set them aside.

Bring soup broth to boil. Add parsley, dili, celery-leaves and scallions. Cut lamb’s heart, liver & lungs into bite-size cubes. Add into sour then simmer it fir fifteen minutes. You add your rice, lamb’s intestines, anis, pepper & salt. Simmer ’til rice becomes tender (approx 15 mins). Add enough water & lamb’s brain before cooking is done.

Thirty mins prior to serving, boil soup then have it removed from heat & prepare avgolemono. You beat eggs well for about 2 mins. Continue beating, gradually adding remaining juice. Stir mixture over low-heat ’til thickened. Best when served warmed.

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