Vegetarian Version of the traditional Greek Magiritsa or Easter Soup
Every year the week leading to Easter, also known as the Holy Week, is a very busy one for our chefs and their teams. A lot of preparations and details that need to be taken care of in order to welcome our guests and offer them a memorable traditional Greek Easter.
This year everything is different but our chefs still wanted to bring the beautiful aromas and recipes of Greek Orthodox Easter into your own homes.
Today our Executive Chef of Divani Apollon Palace & Thalasso, Nikos Kourtis, is sharing his version of Greek Magiritsa recipe, a true recipe for the lovers of Greek cuisine!
Magiritsa is a unique and controversial Greek soup made from lamb offal and romaine (cos) lettuce, garnished with fresh herbs and finished of with a delicious egg lemon sauce (Avgolemono).
This traditional magiritsa recipe is the dinner prepared and served in almost every household in Greece on Holy Saturday. Magiritsa is served after the midnight church services to break the 40 day Great Lent period and is considered to be best meal after the fasting period to gradually ease your digestive system back into its meat eating habits.
However here we will share with you a vegetarian version of the Magiritsa soup in order to make it easier to prepare at home but amazingly tasty.
Ingredients for 4-6 portions
300 g variety of mushrooms
120 ml olive oil
1 pc onion
3 pc spring onions
½ bunch dill
50 g glutinous rice
1.2 l water
1 vegetable bouillon cube
A glass of white wine
lemon juice, of 1 lemon
1 t.s corn flour
Place the pot over high heat, and add the olive oil.
Add the chopped mushrooms and sauté for 2-3 minutes
Add the onion, leek, and spring onions and sauté for 6-7 minutes
Deglaze with the wine, add the bouillon cube, the water, rice, salt and pepper, seal with the lid, and boil at medium heat for 15-20 minutes.
Then, cut the lettuce and the dill into large pieces and put the lettuce in the pot,
For the egg lemon sauce
In a bowl add the lemon juice, the eggs, corn flour, salt and pepper and mix with a hand whisk.
Slowly add 5-6 ladlefuls of the magiritsa’s stock, by stirring continuously.
Transfer the mixture into the pot again, mix for a few seconds by shaking the pot, and remove from the heat.
Add the dill into the pot
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