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                    MAYERITSA     (GREEK EASTER SOUP)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Greek

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        SPALDING
                        Entrails (liver, heart -- >>>
                        Lungs -- intestines) of a>>>>
                        Very young spring lamb.
   4      tablespoons   Butter
   1      medium        Onion -- chopped
   2      tablespoons   Scallion -- chopped
   2      tablespoons   Dill -- chopped
                        Salt & pepper to taste
                        Meat broth
     1/2  cup           Raw rice
   2                    Eggs (or 3)
   2                    Lemons -- juice only

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.

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