Traditional Magiritsa
Soups • Greek
Description
A recipe shared by the head chef of a popular Greek restaurant in Moscow.
Ingredients
- Lamb stomach 10 oz
- Lamb stomach 10 oz
- Lamb stomach 10 oz
- Chicken Egg 12 pieces
- Meyer Lemon Juice 10 fl oz
- Scallions 15 oz
- Dill 15 oz
- Olive Oil 5 fl oz
- Ground Black Pepper 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Clean the lungs of the trachea, and rinse the heart and liver under running water. Place the innards in boiling water for 10 minutes. Remove them, drain the water, and cut the innards into 0.5x0.5 cm cubes.
Step 2
Separate the egg yolk from the white, beat the egg whites until frothy, then add the yolks mixed with lemon juice to the egg whites and gently fold together.
Step 3
Bring 3 liters of water to a boil, add the chopped offal, season with salt and pepper, and cook for another 10 minutes. Add the finely chopped onion and dill and simmer for an additional 2-3 minutes. Turn off the soup.
Step 4
Pour a ladle of broth into the egg mixture and stir well. Then, gradually pour this mixture into the soup while stirring vigorously. Drizzle with olive oil, cover with a lid, and let it steep for 5-7 minutes.
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