Mayeritsa (Greek Easter Soup)

MAYERITSA (GREEK EASTER SOUP)

4 Preparation Time :

Categories : Soups Greek

Amount Measure Ingredient -- Preparation Method -- -- --

SPALDING

Entrails (liver, heart -- >>

Lungs -- intestines) of a>>

Very young spring lamb.

4 tablespoons Butter

1 medium Onion -- chopped

2 tablespoons Scallion -- chopped

2 tablespoons Dill -- chopped

Salt & pepper to taste

Meat broth

1/2 cup Raw rice

2 Eggs (or 3)

2 Lemons -- juice only

Wash entrails in plenty of water. Scald in boiling water for abt. 2 min. Cool, the cut into small pcs.

Melt butter in a pot. Saute the onion until light golden color, add scallion

and cut-up meats, turning meats several times. Add dill, salt and pepper, and enough broth to cover. Bring the whole to a boil and cook covered, until meat

1 1/2 to 3 hrs

About 20 min. before it is done, add the rice, and more broth if necessary. When rice is tender, remove pot from the heat.

Beat eggs; add lemon juice, beating it in well.

Slowly add some of the hot liquid from the pot, stirring constantly. After the

egg-lemon mixture is well blended, pour it into the soup; stir. Serve hot.

NOTE: The broth is usually made from the lamb's head, breast, or shoulder,

but you can use any meat stock. - - - - - - - - - - - - - - - - - -