Magiritsa by Evdokia. Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Magiritsa is the opening meal that breaks the Greek Orthodox fast (Lent).

Check out magiritsa's art on DeviantArt. Magiritsa by Evdokia. lamb or kid pluckliver, lungs and other organs•intestines of a lamb or kid•vinegar•lettuce•scallions, finely chopped•onions•leeks•fresh dill finely chopped. Последние твиты от magiritsa (@magiritsa). @magiritsa. Magiritsa (greco: μαγειρίτσα) è un greco la minestra fatto di agnello frattaglie, associate al Pasqua (Pascha) tradizione della Chiesa.

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Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Magiritsa is the opening meal that breaks the Greek Orthodox fast (Lent).

To begin with this recipe, we have to prepare a few ingredients. You can cook magiritsa by evdokia using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Magiritsa by Evdokia:

{Make ready 1 of lamb or kid pluckliver, lungs and other organs.
{Prepare of intestines of a lamb or kid.
{Get 1 bottle of vinegar.
{Get 2 heads of lettuce.
{Get 15 of scallions, finely chopped.
{Get 600 g of onions.
{Make ready 2 of leeks.
{Get 1 cup of fresh dill finely chopped.
{Take 1 cup of olive oil.
{Prepare 1 cup of sweet red or white wine.
{Prepare of juice of one orange.
{Take of salt.
{Make ready of black pepper.
{Make ready 6 ltr of water.
{Get 150 g of rice.
{Prepare 3 of eggs.
{Make ready 4 of lemons.
{Prepare 1 tbsp of olive oil.

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. Magiritsa (Yunanca : μαγειρίτσα) kuzudan yapılan bir Yunançorbası sakatat, Paskalya (Pascha) geleneğiyle ilişkili Yunan Ortodoks Kilisesi. Buna göre, Yunan-Amerikalılar ve Yunan-Kanadalılar buna bazen "Paskalya çorbası", "Paskalya Pazar çorbası" veya "Paskalya kuzu çorbası" diyorlar. Magiritsa is a Greek traditional recipe eaten the day before Easter Sunday.

Steps to make Magiritsa by Evdokia:

Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready..
Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it..
Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand..
Peel, wash, chop and process the onions in a blender..
Finely chop the scallions, leeks and dill..
Take the eggs out of the fridge..
In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes..
Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes..
Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes..
Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot..
Wash and drain the rice..
Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes..
In the meantime prepare the egg and lemon sauce (avgolemono). Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with spoonfuls of the hot stock. Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir..
Let the soup stand for 10 minutes and serve..

Easter has finally arrived and I am celebrating by making the traditional lamb soup, Magiritsa. Vegetarian magiritsa - Chicago quarantine cooking - Chef Dima Подробнее. Add a dash of salt and let pluck boil for a while. Take out and conserve the broth. Cut the pluck into small pieces.

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