Mageritsas (Easter Soup) Recipe
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Ready in: 2-5 hrs
Difficulty: 4 (1=easiest :: hardest=5)
Serves/Makes: 6
Ingredients:
4 tablespoons extra-virgin olive oil
2 1/2 pounds lamb shanks -- trimmed of fat
2 large yellow onions -- peeled and quartered
2 medium carrots -- peeled and halved
2 bunches scallions -- finely chopped
1 1/2 pound boneless lamb shoulder -- minced
1/2 cup long-grain rice
3 bunches fresh dill -- finely chopped
8 cups shredded romaine lettuce
4 eggs
4 lemons, juice of
salt and freshly ground black pepper
Directions:
Heat 2 tablespoons oil in a large pot over medium-high heat. Add lamb shanks and cook, turning to brown on all sides, for about 12 minutes. Add onions, carrots, and enough water to cover (about 16 cups). Bring to a boil, then reduce heat to medium and simmer, skimming occasionally, for 2 1/2 hours.
Strain stock, discarding vegetables but reserving shanks. Pull meat from bones, cut into small pieces, then return to pot with stock.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add scallions and cook until they are wilted, 3-5 minutes. Add the lamb shoulder and brown, stirring frequently, 5-7 minutes. Transfer to stock pot. Add rice, dill, and lettuce. Bring to a boil, then reduce heat to medium, and simmer until rice is soft, 30-45 minutes.
Just before serving, make the egg-lemon sauce by beating eggs with lemon juice in a medium bowl until frothy. Temper eggs by whisking in 2 cups hot broth, a little at a time, then stir the sauce into the soup. Season to taste with salt and pepper and serve.
Per Serving (excluding unknown items): 213 Calories; 13g Fat (53.0% calories from fat); 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 60mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.
This recipe from CDKitchen for Mageritsas (Easter Soup) serves/makes 6
Recipe ID: 50354
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Cafeteria Line
Soup
Meat Soup
Holiday
Easter
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Mageritsas (Easter Soup)
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