Mayiritsa: Greek Easter Soup:
INGREDIENTS:
Intestines, liver, and heart of 1 lamb (or 3 pounds of lamb shoulder + 2 pounds lamb bones)
3 quarts of water
1 medium onion, finely chopped
1 bunch of spring onions, finely chopped
2 tablespoons of fresh dill, finely chopped
1 bunch of fresh parsley, finely chopped
olive oil
1/2 cup of uncooked long-grain rice
Sea salt
Freshly ground black pepper
For the avgolemono:
Juice of 2 lemons
3 eggs at room temperature
PREPARATION:
If using original ingredients:
Clean the intestines and soak in very hot water. When cooled, chop them, the heart, and liver into small pieces.
Heat the olive oil over medium heat in a large, heavy-bottomed soup pot.
Sauté the onion for 2-3 minutes; add the spring onions and the meat. Turn the meat 4-5 times and add dill, salt, pepper, and water. Simmer for two hours, skimming off the broth as needed. Add the rice and cook for 20 minutes more.
Just before serving, remove the soup from the heat. Beat the eggs well with an electric mixer, blender, or food processor (or wire whisk). Add the lemon juice slowly, continue to beat. Beat in several ladlefuls of soup broth very slowly, a spoonful at a time. Add the mixture to the soup slowly, stirring constantly until it melds, and serve.
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