Magheritsa (Easter Soup)
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12 servings
3 lb Spring lamg (shin & shouldr)
1 Lamb liver
4 qt Water
1 ts Salt
3/4 c Rice (regular); uncooked
1 Onion; finely chopped
1 tb Water
1/4 c Salad oil
5 Green onions; chopped (tops
-included)
2 tb Parsley; chopped
1/2 ts Dried mint
1/4 c Dill; fresh, chopped
Salt
Pepper
3 Eggs; beaten
2 Lemons; juice of
Boil lamb and liver in 4 quarts salted water about 1 hour or until
done. Remove meat form broth and cut into small pieces. Skim fat
from broth and add enough water to broth to make 3 quarts; add rice
and simmer for 15 minutes.
Saute onion in 1 tablespoon water and salad oil until lightly
browned; add green onions, parsley, mint, and dill. Saute for 15
minutes.
Add meat, onion mixture, salt, and pepper to rice and broth; simmer
about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended.
Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly;
gradually stir mixture into soup. heat to boiling point and remove
from heat immediately.
SOURCE: Southern Living Magazine, sometime in the early 1970s Typed
for you by Nancy Coleman
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