Magheritsa (easter Soup) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Spring lamg, shin & shouldr
1: Lamb liver,
4 quart: Water,
1 tsp: Salt,
3/4 cup: Rice (regular), uncooked
1: Onion, finely chopped
1 tbsp: Water,
1/4 cup: Salad oil,
5: Green onions, chopped (tops included)
2 tbsp: Parsley, chopped
1/2 tsp: Dried mint,
1/4 cup: Dill, fresh, chopped
Salt,
Pepper,
3: Eggs, beaten
2: Lemons, juice of
Directions:
Boil lamb and liver in 4 quarts salted water about 1 hour or until
done. Remove meat form broth and cut into small pieces. Skim fat from
broth and add enough water to broth to make 3 quarts; add rice and
simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman
Source from luhu.jp
done. Remove meat form broth and cut into small pieces. Skim fat from
broth and add enough water to broth to make 3 quarts; add rice and
simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman
Source from luhu.jp