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Mageiritsa - Greek Easter soup

A very special soup


  1. Boil the offal for 10 minutes after it has been thoroughly washed.

  2. Finely chop the onions, spring onions, parsley and dill

  3. Cut the lettuce

  4. Remove the larynx from the offal and cut it into small pieces.

  5. In a hot saucepan place the olive oil and butter

  6. Once the oil is hot,  add the offal

  7. Saute for 3 to 5 minutes and add pepper.

  8. Add the dried and green onion

  9. As soon as the onions wither deglaze with the wine

  10. Once the alcohol has evaporated  add the broth in which the offal boiled and equal amount of water

  11. Add the parsley and half the dill

  12. Boil with the lid closed for 30 minutes

  13. Add salt, pepper, rice and lettuce.

  14. Boil until the rice is soft, about 12 minutes

  15. Prepare the egg and lemon sauce just before serving.

  16. Beat the egg whites into a meringue and the yolks separately.

  17. Incorporate the yolks gently into the meringue.

  18. Add the lemon juice, stirring gently.

  19. Gradually add broth from the soup to the eggs to raise the temperature very slowly

  20. Pour the egg and lemon sauce into the pot and stir gently

  21. Add the rest of the dill


1 kg lamb offal

30 ml olive oil

30 g butter

600 g romaine lettuce

1 bunch of fresh onions finely chopped (160 g)

2 onions finely chopped (200 g)

1 cup dill, finely chopped (80 g)

½ cup parsley, finely chopped (40 g)

 juice of 1-2 lemons

3 eggs

100 ml dry white wine

100 g long grain rice

1 liter of water

750 ml of the broth from the cooked giblet stock



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