Magiritsa | The Greek Easter Traditional Soup

Mageiritsa it’s a very easy-to-make soup, but you must have some cooking skills and patience, especially with the lamb offal (since I feel a bit weird when I wash them and prepare them) and I promise you that once you make it and eat it, the outcome is unbelievably rewarding. So, go ahead and give it a try and you won’t regret it. And don’t give a second thought as per where you will get all these ingredients, just check for your nearest LIDL STORE (like I always do since I have discovered the store last Christmas) where you will get the freshest dill and onions, lamb offal, glazed rice where suits best for the soup, pure Greek olive and any other Easter goodies you might need for you and your family in the best affordable prices!

Mageiritsa is a tasty traditional soup specially made for the Greek Orthodox Easter, the greatest of Christianity. Greeks and Cypriots two nations with shared language, national anthem and same religion are also sharing customs and traditions and above all are keeping them and honour them since they were created and for days to come. The most important traditions are about around food and Mageiritsa soup for Easter is one of them. 

Mageiritsa is the first food we eat after 40 days of Lenten fast for the ‘Sarakosti’ period, where meat and other products associate to animals are strictly forbidden and ‘Mageiritsa’ sopup is the ‘introduction’ to the meat world again. That is why, the first light traces of meat are in the soup including the offal intestines like livers and kidneys of a baby lamb, the majestic food that will follow on Easter Sunday, a whole lamb spit on the charcoal! Lots of dill, rice and pure Greek olive oil are some of the ingredients.  

 

“Magiritsa is a Greek soup made from lamb offal, associated with the Easter tradition of the Greek Orthodox Church. Accordingly, Greek-Americans and Greek-Canadians sometimes call it “Easter soup”, “Easter Sunday soup”, or “Easter lamb soup”. Wikipedia

Mageiritsa is prepared in the afternoon by the housewives of the house before the night church where at 12 we have the rise of Jesus Christ from the dead. Around 12:30pm the families are gathered in the house (extremely hungry) and there we serve Mageiritsa along with boiled meat or chicken. Mageiritsa is a tradition that Greeks keep from one part of the world to the other but in Greece and Cyprus is a must and part of our Easter tradition and culture.

Mageiritsa it’s a very easy-to-make soup, but you must have some cooking skills and lots of patience, especially with the lamb offal (since I feel a bit weird when I wash them and prepare them) and cooking, since it takes time and I promise you that once you make it and eat it, the outcome is unbelievably rewarding.  So go ahead and give it a try this Easter.

And do visit your nearest LIDL STORE for fresh ingredients in affordable prices!

Easter goodies you might need for you and your family in the best affordable prices!

 And KALO PASHA everybody…xx

  • 100g, lamb liver, finely chopped
  • 100g chicken liver, finely chopped
  • 2-3 soupspoons of pure Greek olive oil for frying
  • the juice of 2-3 lemons
  • 4 eggs, beaten
  • 10 spring onions, finely chopped
  • a hand full of finely chopped dill
  • the broth of a boiling chicken or boiled lamb with fat, about 7 cups or 2,5L
  • or 7 cups of / 2,5L of boiling water with chicken stock
  • ½ cup of glazed rice, washed
  • Salt and pepper optional
  • We first bring about 7 cups (2,5L) of drinking water to the boil and then we add the washed livers for 15-20 minutes to boil. The reason we do this is to get rid of the smell of the livers.
  • We then remove the livers and rinse well with cold water. We dry with kitchen paper and finely chopped into small pieces.
  • In a big casserole, we add the pure olive oil and when hot (not burning hot) we add the finely chopped spring onions and we fry until soft. (About 5-6 minutes)
  • We add the finely chopped livers, salt and pepper and we continue frying for 8-10 minutes, until golden brown.
  • We add the 7 cups, 2,5L of the chicken/lamb broth or the chicken stock and we slow cook for about 40 minutes.
  • We add the rice and dill and slow cook for extra 20 minutes.
  • Now we prepare the ‘avgolemono’, that’s beaten eggs and lemon juice:
  • In a big bowl, we break and beat very well with a wire the four eggs, until we get a soft white mixture like foam. Then we add the lemon juice and gradually we add about a cup of the soup mixture we just prepared. The mixture you just created is called ‘avgolemono’, meaning eggs and lemon juice together.
  • We now add the ‘avgolemono’ into the ‘mageiritsa’ soup and we continue slow cooking for further 20 minutes.
  • We serve hot with fresh dill, toast bread and the chicken or lamb you used for the broth.