Greek Easter soup magiritsa

Description

I wanted to prepare a traditional Greek Easter soup, which is the first meat dish, which in Greece is served after Lent. Present their variation of the Greek Easter soup magiritsa. Why the variation? Yes, because for making the original version required lamb innards ( heart, lungs, liver, and some recipes and lamb intestine), but unfortunately we have to get these products failed. For cooking I used the heart of a calf. That's why the soup was not very traditional.

Ingredients

Heart

1.2 kg
Figure

0.5 cup
Onion

1 piece
Green onions

1 coup
Lettuce

1 coup
Dill

1 coup
Olive oil

4 Tbsp
Barberry

10 g
Chicken egg

3 piece
Lemon

1 piece
Water

2.5 l
Pepper

2 piece
Olives

2 Tbsp
Black pepper

Cooking

Prepare all the products, wash and dry the greens. Heart previously steeped in cold water with a little vinegar. I soaked 4 hours.

After soaking heart put in a pot, fill with cold water, wait when the water boils, diminish the fire and cook for 20 minutes.

At this time, finely chop the onion, green onion, dill, tear the lettuce leaves.

Squeezing the juice from 1 lemon.

Heart get boiled and cut into small pieces, excess fat is cut away.

On a heated pan pour the olive oil and fry the chopped onion until it becomes transparent, add green onions,

heart

salad, dill, barberry. All mix and fry for 5-7 minutes.

Salt, pepper, stir again. Salt must be stronger than the taste.

Put all in a saucepan

And pour in 2.5 liters of hot water.

When the water boils, diminish the fire and cook until heart is tender, it took me 30 minutes, then add to the pan rice. I added long grain rice "Orient" TM "Mistral".

While the rice is cooking separate the whites from the yolks and whisk out separately. Whites need to be whipped in soft foam, you can whisk, you can with mixer. I kicked up the mixer on the lowest speed, but next time I will use the Corolla, as in my opinion from the mixer is too much foam even at low speed. Gradually add the egg yolks to proteins, continuing to whisk.

Then a thin stream pour in the lemon juice, again, still whisking the egg mixture.

Now you need to cast a little broth from the soup (which is 1.5 litres) and gently add the broth into the egg mixture, still whisking the eggs. We can not allow that they curled. It is a kind of sauce.

Then pour this sauce into the pan with magiritsa, gently stir with a spoon so that everything gets evenly distributed in the soup, let it boil and turn off heat. And another thing, the salad in the future I will put in the soup just before end of cooking, as to my taste they are too expensive!

Soup tastes better when infused. Decorate magiritsa before serving finely chopped bell pepper and olives.

Bon appetit and all happy holiday of light Easter!

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