Mayeritsa (Greek Easter Soup)

Recipe Ingredients

		Entrails - (liver, heart, >>>
		Lungs - intestines) of a>>>>
		Young spring lamb.
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Onion - chopped (medium)
2 tablespoons	30ml	Scallion - chopped
2 tablespoons	30ml	Dill - chopped
		Salt and pepper to taste
		Meat broth
1/2 cup	80g / 2.8oz	Raw rice
2		Eggs - (or 3)
2		Lemons - juice only

Recipe Instructions

Wash entrails in plenty of water. Scald in boiling water for about2 minutes Cool, the cut into small pieces 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 minutes 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 lamb's head, breast, or shoulder, but you can use any meat stock.

Source:
Cole Publishing Group Recipe Collection

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