Magiritsa, Easter soup


Magiritsa, Easter soup

PREP TIME 30 minutes
COOK TIME 40 minutes  

-offal from one spring lamb (it should include liver, sweetbreads, heart, lung,  and intestines)
-1 lamb's head and tongue
-1 cup rice, short or medium grain
-3/4 cup olive oil
-1 bunch scallions chopped
-3 lettuce heads, diced
-1 cup fresh dill chopped
-salt and freshly ground pepper
-1/2 cup white wine vinegar
-5 cups chicken stock
For the egg lemon sauce
-2 eggs
-juice of 2 lemons

Wash all the organs well and set aside to drain. Cut the intestines lengthwise with scissors and wash well under plenty of running water. Rub them with salt and the vinegar, let them stand for 10 minutes and then wash well again under plenty of running water. Bring a large pot of salted water to a boil and add the organs. Boil for about 3 minutes then add the intestines and boil for another 5 minutes. Drain and chop into small pieces. Boil the head and the tongue in salted water, for 50 minutes, skimming off impurities. Drain and bone the head, keeping all meat parts. Chop head meat, skin the tongue and chop. Heat olive oil in a large pot and sauté scallions over medium heat for 3 minutes. Add the meat and the offal and sauté for an extra 2 minutes. Add the rice and the lettuce, stir and pour in the stock. Season with salt and pepper. Boil for half an hour, add the fresh dill, stir well and remove from heat. Now prepare the egg-lemon sauce. Beat egg whites well, till you get soft peaks, add the yolks and the lemon juice and continue beating. With a laddle add some of the soup liquid slowly to the egg mixture and continue beating with a whisk constantly. Keep adding liquid till the egg mixture emulsifies and comes up to the liquid temperature. Pour egg mixture into the soup, shake pot well and serve.