Mayiritsa (Traditional Greek Easter Soup)

Name: Mayiritsa (Traditional Greek Easter Soup)
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 2 pounds lamb liver, or kid liver, and other offal such as heart, lungs; Intestines from 2 lambs, or kids; 1 dash coarse sea salt, or to taste; 1/4 cup lemon juice, from about 2 lemons; 1/3 cup olive oil; 1 onion, finely chopped; 5 to 6 green onions, finely chopped; 2 to 3 rounded tablespoons finely chopped fresh dill; 1 dash sea salt, or to taste; 1 dash freshly ground black pepper, or to taste; 10 cups water; 2 heads romaine lettuce, well washed and finely chopped; 2 tablespoons short-grain rice, well rinsed; 3 large eggs, room temperature, separated; 1/4 cup lemon juice, from about 2 lemons; 1 tablespoon water

Greek mayiritsa soup is a traditional Easter meal, typically served after the midnight service to break a fast.

⭐ 4.1 (42 reviews) Prep: 20 minCook: 140 minTotal: 160 minYields: 8 servings

Category Tags:

Dinner Soup

Cuisine Tags:

Greek

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Start boiling a large pot of salted water.
Clean and prepare the organs and intestines, cutting the latter lengthwise and rubbing with salt and lemon juice before rinsing.
Boil organs for 3 minutes, then add intestines and boil for 5 minutes. Drain and chop into small pieces.
In a soup pot, heat olive oil, then sauté onions for 2-3 minutes. Add the meat and brown.
Add dill, salt, pepper, and 10 cups of water. Bring to a boil, then simmer for 1 hour and 30 minutes.
Separately, boil chopped lettuce for 5 minutes, then drain. After the soup simmers for 40 minutes, stir in the lettuce.
Stir in rice 10 minutes before the end of the soup's cooking time. Remove from heat.
Prepare avgolemono sauce by continuously beating egg whites, then adding yolks, lemon juice, 1 tablespoon water, and several ladles of soup broth.
Stir the avgolemono mixture into the soup, cover with a towel, and let rest for 10 minutes before serving.