Mayeritsa (greek Easter Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Entrails, (liver, heart,>>>
Lungs, intestines) of a>>>>
Very young spring lamb.,
4 tbsp: Butter,
1 each: Med. onion, chopped
2 tbsp: Scallion, chopped
2 tbsp: Dill, chopped
Salt & pepper to taste,
Meat broth,
1/2 cup: Raw rice,
2 each: Eggs, or 3
2 each: Lemons, juice only
Directions:
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 lambs head, breast, or
shoulder, but you can use any meat stock.
Source from luhu.jp
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 lambs head, breast, or
shoulder, but you can use any meat stock.
Source from luhu.jp