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Mayeiritsa
Traditional Easter Soup |
Ingredients:
| 4-5 |
Whole |
Green Onions (Finely Chopped) |
| 1/2 |
lb |
Lamb's Intestines |
| 1 |
Whole |
Lamb's Liver |
| 1-2 |
Medium |
Lemons (Juiced) |
| 1 |
Small |
Lettuce (Finely Chopped) |
| 3 |
oz |
Olive Oil |
| 6 |
oz |
Rice |
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Directions:
- Wash the liver and intestines well and drain.
- Boil in water for 40 minutes, skimming the froth.
- Remove from the pan and chop into small pieces.
- Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
- Add it all to the stock and boil for half an hour.
- Add the rice and simmer for another 15 minutes.
- In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
- Slowly add a little stock from the pan while beating.
- Slowly beat in this mixture to the stock pot and stir well.
- Do not allow the soup to boil.
- Serve immediately, garnished with finely chopped dill.
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