📝 About This Recipe
Magiritsa is the legendary silken soup served immediately after the Midnight Resurrection service to break the 40-day Lenten fast. This aromatic masterpiece combines tender lamb offal with a forest of fresh dill and spring onions, finished with a velvety, citrusy Avgolemono sauce. It is a deeply symbolic dish that captures the essence of Greek spring, offering a comforting, bright, and restorative transition to the Easter feast.
🥗 Ingredients
The Meat and Prep
- 1 kg Lamb pluck (heart, liver, lungs, and sweetbreads; thoroughly cleaned)
- 500 g Lamb intestines (optional, but traditional; must be meticulously cleaned)
- 2 lemons Lemon juice (for blanching and cleaning the offal)
The Aromatics and Base
- 1/2 cup Extra virgin olive oil
- 10-12 pieces Spring onions (finely sliced, including the green parts)
- 1 large Yellow onion (finely diced)
- 2 heads Romaine lettuce (shredded into thin ribbons)
- 1 large bunch Fresh dill (finely chopped)
- 1/2 cup Arborio or Glace rice (rinsed)
- 2 liters Hot water or lamb stock
- to taste Salt and freshly ground black pepper
The Avgolemono Sauce
- 3 large Eggs (at room temperature)
- 2-3 lemons Lemon juice (strained to remove pulp)
👨🍳 Instructions
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1
Thoroughly wash the lamb pluck and intestines under cold running water. If using intestines, turn them inside out using a knitting needle or skewer and wash with lemon juice and salt until perfectly clean.
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2
Place the offal in a large pot of boiling water. Blanch for 5-7 minutes to remove impurities. Drain and discard the water.
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3
Once cool enough to handle, use a sharp knife to finely chop the offal into very small, uniform bite-sized cubes (about 1cm).
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4
In a large, clean heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chopped offal and sauté for 8-10 minutes until browned and any liquid has evaporated.
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5
Add the diced yellow onion and the sliced spring onions to the pot. Sauté for another 5 minutes until softened and fragrant.
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6
Stir in the shredded Romaine lettuce in batches, allowing it to wilt down before adding more. Add half of the chopped dill.
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7
Pour in the hot water or stock. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the meat is tender.
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8
Add the rice to the pot. Continue to simmer for 15 minutes, or until the rice is cooked through but still has a slight bite.
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9
Stir in the remaining fresh dill and remove the pot from the heat. It is vital the soup is not boiling when you add the egg-lemon sauce later.
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10
Prepare the Avgolemono: In a medium bowl, whisk the eggs vigorously for 2-3 minutes until frothy. Slowly whisk in the lemon juice.
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11
Temper the eggs: While whisking constantly, very slowly drizzle two ladles of the hot soup broth into the egg-lemon mixture. This raises the temperature of the eggs gradually so they don't curdle.
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12
Pour the tempered egg mixture back into the main pot. Stir gently or shake the pot to incorporate. The soup will instantly turn creamy and opaque.
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13
Place the pot back on very low heat for 1-2 minutes, stirring constantly, just to thicken slightly. Do not let it boil! Serve immediately in deep bowls.
💡 Chef's Tips
Meticulous cleaning of the offal is the most important step for a clean, delicate flavor. Using a mix of different herbs like parsley or even a hint of mint can add extra layers of freshness. Always use room temperature eggs for the Avgolemono to prevent the sauce from 'breaking'. If you find the offal too intense, you can substitute half of it with finely chopped lamb shoulder. Make sure the rice is a starchy variety like Arborio to help give the soup its signature body.
🍽️ Serving Suggestions
Serve with thick slices of Tsoureki (Greek Easter brioche) for a traditional sweet-and-savory contrast. Pair with a glass of chilled, crisp Assyrtiko wine from Santorini. A side of dyed red Easter eggs is mandatory for the 'tsougrisma' cracking tradition. Offer extra lemon wedges on the side for those who prefer an even tangier profile. Follow the soup with a simple green salad to balance the richness of the lamb.