Easter soup recipes are generally relished as appetizers. Easter is a great time to party and feast on delicious recipes. There could be nothing more wonderful than having yummy recipes during parties. Make your Easter parties memorable by preparing luscious Easter soup recipes. This Easter get involved in making and learning to make Easter soup recipes and delight your guests at the party.
Mayiritsa: Greek Easter Soup:
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
1/2 cup of uncooked long-grain rice
Freshly ground black pepper
For the avgolemono:
Juice of 2 lemons
3 eggs at room temperature
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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