Magiritsa
Soups • Greek
Description
The fried kidneys can be served separately if someone at the table doesn't like offal: then return the boiled lamb without frying back to the broth, and fry the kidneys for a few more minutes until cooked.
Ingredients
- Lamb 0 lbs
- Lamb stomach 10 oz
- Chicken Egg 2 pieces
- Onion 2 heads
- Scallions 1 bunch
- Dill 2 bunches
- Olive Oil 0 fl oz
- Mild Chili Spice 1 piece
- Lemon 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
First, prepare the broth: peel two onions and cut them in half; chop the meat into large pieces. Place everything in a pot, cover with cold water, and set over high heat to bring to a boil. Slightly reduce the heat, add salt, and simmer for half an hour, occasionally skimming off the foam.
Step 2
Rinse the kidneys and chop them finely. Remove the seeds from the pepper and chop it as well, and finely chop the herbs. In a saucepan, sauté the kidneys with the pepper and onion for three minutes, then set aside.
Step 3
Remove the meat from the prepared broth. Strain the broth, cut the meat into small pieces, and add it to the kidneys. Stir in half of the chopped dill and sauté for two minutes. Transfer the entire mixture into the broth, bring to a boil, and cook for ten minutes.
Step 4
Squeeze the juice from the lemon, whisk it together with two eggs, mix it into a small amount of broth, and add the entire mixture to the soup.
Step 5
Serve immediately, garnished with the remaining dill.
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