Mayeritsa (Greek Easter Soup)

Course : Greek
Serves: 4
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1 package entrails -- (liver, heart, lungs -- intestines) of young spring lamb.
4 tablespoons butter
1 medium onion -- chopped
2 tablespoons scallion -- chopped
2 tablespoons dill -- chopped
1 teaspoon salt and pepper to taste
1 cup meat broth
1/2 cup raw rice
2 large eggs -- (or 3)
2 medium lemons -- juice only

Preparation / Directions:

Wash entrails in plenty of water. Scald in boiling water for about2 minutes Cool, the cut into small pieces Melt butter in a pot. Sauté 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 (1 1/2 to 3 hrs). About 20 minutes 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

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