Greek Easter Magyrica Soup
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I thought of making a traditional Greek Easter soup, the first meat dish that is served after Lent in Greece. I would like to present my variation on the Greek Easter soup, the Magyrica. Why a variation?? Yes, because for the original version you need to cook lamb intestines (heart, lungs, liver, and in some recipes and sheep intestines), but unfortunately we can not get these products. To make it I used the heart of a calf. That's why the soup is not very traditional.
Ingredients and taste: Black Pepper, Lemon, Onions, Olive Oil, Eggs, Rice, Water, Green onions, Dill, Sour, Lettuce, Bell peppers, Barberries, Olives, Soups, Salad leaves, Hot Soups