‘Magiritsa’ is a particularly thick and filling soup made from lamb offal combined with vegetables and herbs and finished off with an egg lemony sauce ‘’avgolemono’’. This traditional Greek soup is gradually easing our digestive system back into its regular ‘’meat eating habits’’ after the 40-day fast before Orthodox Easter. It is consumed immediately after the midnight Liturgy on Holy Saturday.
Boil chicken (or beef bones) in water for 1,5 hour until softened and drain the broth.
For the ”avgolemono” combine eggs and lemon juice with a hand blender, add a few ladles from the hot soup (to raise temperature), stir, pour the mixture back into the pot and shake (don’t stir) the pot.Once the egg-lemon soup gains volume and thickens (in the existing temperature) sprinkle the rest of the fresh dill. Season to taste with salt, pepper and a little lemon juice if need be.Enjoy the traditional Greek magiritsa!