Greek Easter Magyrica Soup

Cooked Greek Easter Magyrica Soup

Time to cook: 80 minutes

Total Servings: 7

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.
Author of the recipe

Ingredients for Greek Easter soup Magyrica:

Heart (calf) - 1.2 kg
Rice - 0,5 glass
Onions - 1 pc
Green onions - 1 bunch.
Salad leaves / Lettuce (leaves) - 1 bunch.
Dill - 1 bunch.
Olive oil - 4 tablespoon
Barberry (dried berries) - 10 g
Chicken egg (large) - 3 pcs
Lemon (large, you'll only need the juice) - 1 pc
Water - 2,5 l
Sweet pepper (colored, for decoration) - 2 pcs
Black olives (tinned, for decoration) - 2 tablespoon
Black pepper (ground)

How to cook Greek Easter Magyrica Soup step by step with photos

	Prepare all the ingredients, wash and dry the herbs. Soak the heart in cold water and vinegar beforehand. I soaked it for 4 hours.
	After soaking the heart we put in a pot, pour cold water, wait for the water to boil, turn down the heat and cook for 20 minutes.
	In the meantime chop an onion, spring onions and dill, tear lettuce.
	Squeeze out the juice of 1 lemon.
	Take out the boiled heart and cut into small pieces, trimming off excess fat.
	Pour olive oil in a heated frying pan and fry sliced onions until they become transparent, add green onions,
	heart,
	lettuce, dill, barberry. Stir-fry and stir-fry for 5-7 minutes.
	Salt, pepper and stir once more. More salt than you taste.
	Put everything in a pot
	And pour 2,5 liters of hot water.
	When the water boils, turn down the heat and cook until the heart becomes soft, it took me 30 minutes, then add the rice in the pot. I use long-grain rice "Orient" TM "Mistral".
	While the rice is boiling separate egg whites from the yolks and beat them separately. Whites should be beaten into a soft foam, you can use a whisk or a mixer. I whipped with a mixer on the lowest speed, but next time I will use a whisk, as I think the mixer produces too much foam, even on the low speed. Gradually add the egg yolks to the whites, continuing to whisk.
	Then add lemon juice in a thin stream, again, without stopping to beat the egg mixture.
	Now it is necessary to pour out a bit of broth from the soup (about 1.5 liters) and add it to the egg mass, beating it slowly, without stopping to beat the eggs. Don't let them curdle. It's a kind of sauce.
	Then we pour this sauce into the pot with the egg mixture, stir it gently with a spoon so that it spreads evenly in the soup, bring it to the boil and turn off the heat. And one more thing, lettuce leaves in the future will put in the soup immediately before the end of cooking, as for my taste they are too ravaged
	The soup tastes better when infused. Before serving we decorate the magyaritsa with finely chopped bell peppers and black olives.
	Bon appetit and Happy Easter to all!

Nutritional Value:

Whole Dish:
Calories 2749.7 Calories	Protein 183.7 g	Fat 199.2 g	Carbohydrates 46.6 g
Per Serving:
Calories 392.8 Calories	Protein 26.2 g	Fat 28.5 g	Carbohydrates 6.7 g
100g:
Calories 66.9 Calories	Protein 4.5 g	Fat 4.8 g	Carbohydrates 1.1 g