Magiritsa by Evdokia
Magiritsa by Evdokia

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, magiritsa by evdokia. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Magiritsa by Evdokia is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Magiritsa by Evdokia is something which I have loved my entire life. They’re nice and they look fantastic.

Magiritsa is a traditional soup, eaten to break the Great Lent fast, immediately after the Pascha midnight Divine Liturgy. It is made from lamb offal. Magiritsa is a unique Greek soup made from lamb offal and romaine lettuce, garnished with fresh This traditional magiritsa recipe is the dinner prepared and served in almost every household in. Magiritsa is a lamb soup that is the main course of a midnight meal eaten after the final Greek Orthodox Easter service on a Saturday night.

To get started with this recipe, we have to prepare a few ingredients. You can cook magiritsa by evdokia using 18 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Magiritsa by Evdokia:
  1. Prepare lamb or kid pluckliver, lungs and other organs
  2. Get intestines of a lamb or kid
  3. Get vinegar
  4. Get lettuce
  5. Make ready scallions, finely chopped
  6. Make ready onions
  7. Prepare leeks
  8. Get fresh dill finely chopped
  9. Prepare olive oil
  10. Take sweet red or white wine
  11. Prepare juice of one orange
  12. Get salt
  13. Take black pepper
  14. Prepare water
  15. Prepare rice
  16. Get eggs
  17. Make ready lemons
  18. Make ready olive oil

The page monitored by model manager. The parts of the lamb unsuitable for roasting were then incorporated into magiritsa, and the soup was usually consumed to break the Lent. Последние твиты от magiritsa (@magiritsa). @magiritsa. This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the. Add a dash of salt and let pluck boil for a while.

Steps to make Magiritsa by Evdokia:
  1. Wash the pluck and the intestines very well and remove the fat. Put them in a large bowl, sprinkle with lots of vinegar and let stand until we have everything else ready.
  2. Wash the lettuce, sprinkle with vineger and rinse again with water. Finely chop it without crushing it.
  3. Finely chop the intestines. Put them in a bowl with the juice of 2 lemons and let them stand.
  4. Peel, wash, chop and process the onions in a blender.
  5. Finely chop the scallions, leeks and dill.
  6. Take the eggs out of the fridge.
  7. In a pot, bring 3 ltr of water to boil on high heat. Once it begins to bubble intensely, add the pluck and let it boil for 3 minutes.
  8. Remove the pluck from the pot, strain it and finely chop it. Throw away the water, wash the pot and put it back on the stove on high heat. Pour the olive oil, the scallions, the onions, the leeks, salt, a bit of sugar and mix with a wooden spoon for 5 minutes.
  9. Pour some wine, add the chopped pluck and the chopped intestines and let them boil for 15 minutes on high heat, without covering the pot. Pour the rest of the wine, the orange juice, salt and pepper and let them boil in medium heat, covering the pot, for another 10 minutes.
  10. Raise the heat, add 3 ltr of water, the lettuce and the dill. Cover the pot and when it comes to boil, reduce the heat and let the soup simmer for an hour, without opening the pot.
  11. Wash and drain the rice.
  12. Raise the heat and add the rice. Cover the pot and when the soup begins to boil, reduce the heat once again and let it simmer for 20 minutes.
  13. In the meantime prepare the egg and lemon sauce (avgolemono).  Beat the egg yolks and the olive oil and add the lemon juice. Whisk the egg whites until they form soft peaks. Add them to the yolk mixture and continue beating. While beating, temper the sauce with  spoonfuls of the hot stock.  Once the temperature of the egg-lemon sauce has reached that of the stock's, pour it into the soup and stir.
  14. Let the soup stand for 10 minutes and serve.

This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the. Add a dash of salt and let pluck boil for a while. Take out and conserve the broth. Cut the pluck into small pieces. + "Magiritsa". I don't know if they're friends, but I feel like they would be a very fun duo. (Come fight me if you like experimental nonsense and drawing D&D characters!) Magiritsa - Magiritsa.

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