Mageiritsa (Greek Easter soup)

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lamb giblets
2 heads of lettuce
8 cups of water or meat broth
½ cup of olive oil
½ cup of white wine
½ kg of chopped spring onions
½ cup of chopped dill
1 small cup of Carolina rice
1 egg and 2 egg yolks
1 tablespoon of corn flour
2 lemons (or ½ a cup of lemon juice)
salt and pepper


Clean the giblets washing thoroughly under running water. Fill a deep pot with the water or broth and bring to a boil. Add the giblets and blanch for 5 minutes. Drain well and chop the giblets. In another pot, sauté the spring onions in olive oil, add the chopped giblets and stir continuously. Add the white wine and continue to cook. Then add a cup of warm water, salt and pepper and cook for approximately half an hour, on medium heat.

In the meantime, clean and chop the lettuce. Put lettuce in the pot and add the rice, dill, a pinch of salt and two cups of water. Allow the soup to simmer for approximately 20-30 minutes.

In a deep bowl, whisk the eggs. Then add the corn flour and lemon juice. Gradually stir in the broth from the liver, while continuing to whisk. Remove the pot from heat, pour the egg and lemon sauce in the soup, stirring slowly. Return the pot to the stove and let simmer. Remove from the heat and serve with freshly ground pepper.


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