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Receta Mageritsa (Easter Lamb Soup)
by Global Cookbook

Mageritsa (Easter Lamb Soup)
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Ingredientes

  • Intestines, heart, lungs, & liver of 1 lamb.
  • 1 x lamb's feet and tripe, opt
  • 1 x Lamb's head (optional) Salt
  • 2 x Lemons (juice only)
  • 1 sm Bunch scallions, minced
  • 2/3 c. Minced fresh parsley
  • 1/2 c. Minced fresh dill
  • 1/4 c. Minced celery leaves
  • 6 Tbsp. Raw long-grain white rice
  • 1/2 tsp Aniseed (optional) Freshly grnd pepper
  • 3 whl Large eggs

Direcciones

  1. Note: If using the lamb's head, wash it, then soak it in cool water for 3 hrs. Drain. Cut the head in half, using a sharp knife, and tie with a clean string.
  2. If using the lamb's feet and tripe, prepare as follows: If tripe is not parially cooked, cut open with a sharp knife and clean the inside thoroughly under running water. Put in a pan with cool salted water to cover and soak for 30 min, then drain and wash with cool water. Cut into small pcs and put in a large soup pot with the lamb's feet. cover with cool water, and simmer till tender, adding salt to taste during the last min of cooking. Cube the tripe, remove the meat of the feet from the bones, and add in to the mageritsa at the same time as the cut-up intestines, adjusting the liquid by adding more water.
  3. Clean the intestines thoroughly by turning them inside out, using a long skewer or possibly stick (this turning will be quicker if the intestines are first cut into 2-foot lengths), then wash under cool running water till clean.
  4. Rub the intestines with salt and the juice of 1/2 lemon, rinse again in cool water and drain. Braid the intestines or possibly tie the ends together with clean string. Put in a large soup pot with the lamb's head, if using, and cove with cool water. Bring to a boil, then lower the heat, skim, and simmer for 30 min. Remove the intestines, drain them, and cut into 1/4 inch pcs with the scissors and set aside to add in to the soup later. (Use the remaining portion of the head for another dish.)
  5. Bring the soup stock to a boil and add in the scallions, parsley, dill, and celery leaves. Cut the heart, lungs, and liver into small bite-sized cubes, and add in them to the soup, and simmer for 15 min. Add in the rice, cut-up intestines, aniseed, salt and pepper to taste and continue simmering till the rice is tender, approximately 15 min, adding more water as needed and the brains during the last few min of cooking.
  6. Half an hour before serving, bring the soup to a boil, then remove from the heat and prepare the avgolemono: Beat the Large eggs for 2 min. Continue to beat, gradually add in the remaining lemon juice. Then 1 to 2 c. of the warm soup by droplets, beating steadily, till all has been added. Add in the avgolemono to the soup. Stir over minimum heat till thickened. Serve hot but avoid boiling the soup after adding the avgolemono.
  7. A richer Mageritsa can be made by sauteing the scallions in 3 Tbsp. butter or possibly oil before adding to the soup.