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Magiritsa arrives at the festive table as the celebratory finale to the Greek Orthodox Lenten fast. This Easter-time soup is made from tender lamb offal and fresh spring greens, brightened with a luscious avgolemono (egg-lemon) sauce. It is the traditional dish served after midnight Mass on Holy Saturday, symbolizing the end of the forty-day Lent period. Fragrant dill and parsley infuse the broth with herbaceous warmth, while lemon juice and beaten egg yolks yield a creamy, tangy finish that enlivens the palate.
This soup has deep roots in Greek culture. It reflects the resourceful use of the entire lamb roasted for Easter: once the meat is carved at the feast, the remaining innards and fresh herbs become Magiritsa. The ingredients may seem humble – lamb liver, sweetbreads, intestines, and leafy lettuce – yet careful cooking transforms them into a rich, sustaining soup. Each spoonful carries notes of bright lemon and herbal freshness that offset the meaty base. Traditionally, no rice is added, though some regional cooks loosen the soup with a few tablespoons of rice or barley; purists usually skip grains so the broth stays clear and silky. If the soup tastes too thick, a splash of hot water or stock can lighten it.
Magiritsa is comforting in both flavor and meaning. The vibrant egg-lemon broth coats the palate, cutting through the rich fat of the offal with citrusy zip. At the same time, it gently replenishes the body after weeks of fasting: the protein from the lamb and nutrients from the greens restore strength. Nutritionally, Magiritsa is nourishing: it’s prized for providing iron and B vitamins from the offal, and for the easily absorbed protein and healthy fats. Families typically break the Lenten fast by cracking hard-boiled red-dyed eggs and enjoying this soup as a communal meal. The bright eggshell symbolizing the Resurrection adds to the festive scene.
Despite its ceremonial importance, this soup remains approachable to make. Lamb organs are first blanched to remove strong odors, then simmered with onions, garlic, and shredded lettuce. Near the end of cooking, fresh dill and parsley are stirred in. Finally, the avgolemono technique is applied: beaten egg yolks tempered with hot broth and lemon juice, then stirred back into the pot off the heat to form a silky, yellow-tinted sauce that gently thickens the soup. Care is taken to combine the eggs slowly so they do not curdle. Some recipes add a spoonful of rice or barley to stretch the soup, but many traditions prefer it grain-free.
Although its ingredients may sound unusual to newcomers, Magiritsa’s appeal is universal. The bright, creamy broth and tender morsels of meat create a balance of earthy and tangy notes. It is a testament to Greek cuisine’s ability to turn simple ingredients into something deeply satisfying. Served with warm crusty bread and a drizzle of extra-virgin olive oil (and perhaps a glass of dry white wine), Magiritsa shines as a dish that tells the story of celebration and homecoming. This recipe provides all the details needed to replicate the ritual at home and savor the age-old flavors of Greek Easter.
4
servings10
minutes35
minutes500
kcalIn this Magiritsa soup recipe, lamb offal (liver, sweetbreads, intestines) and aromatic greens are simmered into a comforting, tangy broth. First the offal is blanched and then cooked with onions, garlic, and shredded lettuce until very tender. Fresh dill and parsley join near the end to brighten the flavor. A classic avgolemono sauce—egg yolks whisked with lemon juice and hot broth—is tempered and stirred in to thicken the soup and add a silky lemony finish. Hearty yet light, each bowl delivers a warm, citrusy lift to the rich lamb. Serve each portion immediately with lemon wedges and crusty bread for dipping. Ready in about 90 minutes, this recipe yields 6 servings.
Lamb offal mix (1 kg) – a combination of lamb liver, lungs, heart, sweetbreads, and cleaned lamb intestines. This mix provides the classic rich flavor. (Substitution: oyster mushrooms can replace offal for a vegetarian version.)
Olive oil (½ cup) – use extra-virgin for depth and aroma; used for sautéing the aromatics.
Red onion (1 medium, finely chopped) – adds natural sweetness and body.
Green onions (4, thinly sliced) – provide a mild scallion note without overpowering.
Garlic (1 clove, minced) – lends subtle pungency to the broth.
Lettuce (3–4 heads, coarsely chopped) – typically romaine or iceberg; wilts into tender ribbons. (Substitution: spinach or chopped Swiss chard can be used if lettuce is unavailable.)
Fresh dill (1 cup, chopped) – signature herb for magiritsa’s flavor profile.
Fresh parsley (1 cup, chopped) – brightens the soup and rounds out the herbiness.
Salt and freshly ground black pepper – for seasoning. Start lightly; you can adjust more at the end.
Egg yolks (3) – richly thicken the broth when whisked in; they are the binder of the sauce.
Fresh lemon juice (½ cup, about 2–3 lemons) – provides bright acidity to balance the rich meat.
Cornstarch (1 tablespoon, optional) – helps stabilize the egg-lemon emulsion; dissolve in a little cold water before adding if using (can also use all-purpose flour).
Prep the offal: Rinse and trim the lamb offal and intestines. Place them in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and discard that water (this removes impurities). Rinse the offal under cold water.
Simmer the soup base: Refill the same pot with about 2 liters of fresh water (enough to cover the ingredients). Add the blanched offal and the chopped lettuce. Season with a pinch of salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 30–40 minutes, until the meat is very tender and the lettuce has completely wilted.
Sauté aromatics: While the soup simmers, heat the olive oil in a skillet over medium heat. Sauté the chopped red onion, sliced green onions, and minced garlic until soft and fragrant (about 3–5 minutes). Do not brown them; just soften.
Combine and simmer: Add the sautéed onions and garlic to the soup pot. Stir in the chopped dill and parsley. Cover and simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper. Remove the pot from heat and let it sit for 5 minutes (off the flame) to cool slightly before adding the egg sauce.
Make the avgolemono base: In a small mixing bowl, whisk the egg yolks until smooth. Gradually whisk in the lemon juice until fully combined. (Timing: 1–2 minutes)
Temper the eggs: Slowly drizzle about 1 cup of the hot soup broth into the egg-lemon mixture while whisking constantly. This raises the temperature of the eggs without scrambling them.
Finish the soup: Pour the tempered egg mixture back into the soup pot, stirring continuously. Return the pot to very low heat (do not boil) and cook, stirring, for about 2–3 minutes until the soup slightly thickens and attains a silky texture. Remove from heat.
Serve: Ladle the soup into bowls. Each serving is traditionally accompanied by a hard-boiled red-dyed Easter egg (cracked open at the table). Garnish with an extra sprig of dill or a wedge of lemon if desired.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 600 kcal |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Cholesterol | 300 mg |
| Sodium | 180 mg (with minimal added salt) |
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