Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, magiritsa by evdokia. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono). Magiritsa is a lamb soup that is the main course of a midnight meal eaten after the final Greek Orthodox Easter service on a Saturday night.

Magiritsa by Evdokia is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Magiritsa by Evdokia is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook magiritsa by evdokia using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Magiritsa by Evdokia:

1. Make ready 1 lamb or kid pluckliver, lungs and other organs
2. Take intestines of a lamb or kid
3. Take 1 bottle vinegar
4. Get 2 heads lettuce
5. Prepare 15 scallions, finely chopped
6. Take 600 g onions
7. Get 2 leeks
8. Prepare 1 cup fresh dill finely chopped
9. Prepare 1 cup olive oil
10. Prepare 1 cup sweet red or white wine
11. Make ready juice of one orange
12. Get salt
13. Prepare black pepper
14. Get 6 ltr water
15. Get 150 g rice
16. Get 3 eggs
17. Get 4 lemons
18. Take 1 tbsp olive oil

This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the. I don't know if they're friends, but I feel like they would be a very fun duo. (Come fight me if you like experimental nonsense and drawing D&D characters!) Hi @magiritsa - Here's my gift to you for this year's FF Gift Exchange. (Coffee's still trying to get the hang of this "Cat Cafe" concept - maybe apply it to Café Satan). Add a dash of salt and let pluck boil for a while. Take out and conserve the broth.

Steps to make Magiritsa by Evdokia:

1. Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready.
2. Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it.
3. Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand.
4. Peel, wash, chop and process the onions in a blender.
5. Finely chop the scallions, leeks and dill.
6. Take the eggs out of the fridge.
7. In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes.
8. Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes.
9. Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes.
10. Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot.
11. Wash and drain the rice.
12. Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes.
13. In the meantime prepare the egg and lemon sauce (avgolemono).  Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with  spoonfuls of the hot stock.  Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir.
14. Let the soup stand for 10 minutes and serve.

Cut the pluck into small pieces. Magiritsa (Greek: μαγειρίτσα ) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Magiritsa - Greek lamb soup with egg and lemon sauce. Magiritsa, מישהו, של, פופולרי, אוכל, ב, יוון. Fotosearch Enhanced פטור מתגמולים. עמוד הבא.

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