Magheritsa (Easter Soup)
Ingredients
3 lb spring lamg (shin & shouldr)
1 lamb liver
4 qt water
1 tsp salt
3/4 cup rice (regular), uncooked
1 onion, finely chopped
1 tbsp water
1/4 cup salad oil
5 green onions, chopped (tops included)
2 tbsp parsley, chopped
1/2 tsp dried mint
1/4 cup dill, fresh, chopped
1 salt
1 pepper
3 eggs, beaten
2 lemons, juice of
Preparation
Boil lamb and liver in 4 quarts salted water about 1 hour or until
done. Remove meat form broth and cut into small pieces. Skim fat from
broth and add enough water to broth to make 3 quarts; add rice and
simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman
Servings: 12
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