Mayeritsa (Greek Easter Soup)
Ingredients
1 entrails (liver, heart,>>>
1 lungs, intestines) of a>>>>
1 very young spring lamb.
4 tbsp butter
1 each med. onion, chopped
2 tbsp scallion, chopped
2 tbsp dill, chopped
1 salt & pepper to taste
1 meat broth
1/2 cup raw rice
2 each eggs (or 3)
2 each lemons, juice only
Preparation
Wash entrails in plenty of water. Scald in boiling water for abt.
2 min. Cool, the cut into small pcs. Melt butter in a pot. Saute 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 min. 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.
Servings: 4
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