Recipe of Homemade Magiritsa with chicken offal

Magiritsa with chicken offal. 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 Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs. Magiritsa (Greek: μαγειρίτσα) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup".

This soup is made on Easter in Greece and is called "Magiritsa". It's not difficult to prepare Magiritsa soup but it is quite time consuming I have to admit. Lamb or goat offal (depending on the persons) , Intestines and tripe from one lamb (if you like you can also use the trotters which add to the taste) , dill , parsley, spring onions, fresh garlic , Salt - pepper , Enough oil for sautéing.

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, magiritsa with chicken offal. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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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 Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs. Magiritsa (Greek: μαγειρίτσα) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it "Easter soup", "Easter Sunday soup", or "Easter lamb soup".

To begin with this particular recipe, we have to prepare a few components. You can cook magiritsa with chicken offal using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Magiritsa with chicken offal:

1. {Take of chicken offal (you can find frozen in the supermarket).
2. {Get of spring onions, finely chopped.
3. {Prepare of dill, washed and finely chopped (amount depending on your taste).
4. {Prepare of dry spearmint.
5. {Get of vegetable stock cube.
6. {Get of rice.
7. {Take of margarine.
8. {Make ready of olive oil.
9. {Prepare of For the egg and lemon sauce.
10. {Prepare of eggs.
11. {Get of the juice of 2 lemons.

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the Today it comes in numerous varieties that are still mainly prepared with lamb, lamb offal, and vegetables. All of the ingredients create a flavorful. Discard skin and bones and cut meat into bite-size pieces. Bring soup to a boil and add chicken.

Instructions to make Magiritsa with chicken offal:

1. Defrost the chicken offal, rinse and boil for 40' in plenty of water with a little bit of salt..
2. When they are done, strain them, keeping the water where they boiled in, chop them into small pieces the size of a fingernail and clean from any fibres..
3. In a deep pot, preferably earthenware, put some oil to cover the bottom, melt the 50 gr of margarine as well and when it heats, sauté the finely chopped meat with the onions, dill and spearmint..
4. Add the stock of the offal and a vegetable stock cube and fill the pot to about 2/3..
5. Increase the heat, let it reach the boil and then lower the heat and let it simmer for about an hour..
6. Add the rice, increase the heat and boil for 15'. Use as much salt and pepper as you like, remove from heat and put the lid on the pot..
7. For the egg and lemon sauceBeat the eggs with a fork, mix in the lemon juice and while beating, slowly add two large spoonfuls of the mageiritsa stock..
8. Pour into the pot and stir (you don't boil again to keep the egg from curdling)..
9. Keep covered until you are ready to serve..

We cook the traditional Greek Easter soup but without the lamb offal which would be hard to find in Chicago. The recipe ends with a delicious avgolemono. This Greek Orthodox soup is eaten to break the Lenten fast. Lamb offal is flavored with onions, veggies and herbs, then thickened with Avgolemono. Community content is available under CC-BY-SA unless otherwise noted.

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