Mayeritsa(Greek Easter Soup)

* Exported from MasterCook *

MAYERITSA (GREEK EASTER SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
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
is tender (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.

- - - - - - - - - - - - - - - - - -