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Greek Easter soup with avgolemono
Magiritsa soup with avgolemono
Ingredients
- 1 kgr lamb plucks
- 200 gr lamb inwards
- 5-6 spring onions (chopped)
- 1 onion (chopped)
- 4-5 tablespoon(s) olive oil
- 1 clove of garlic (chopped)
- 50 gr white wine
- 1,5 lt water
- 1 lettuce (chopped)
- 1/4 bunch dill
- salt, pepper, oregano
- avgolemono
Method
- Wash and clean very well the lamb plucks and the inwards.
- Place a pressure cooker with water over high heat until it boils.
- Add the lamb plucks, the inwards let them boil for 10-15 minutes and remove the foam.
- Close the pressure cooker and let it cook for about 40-50 minutes.
- Let the pressure cooker cool, open and place the meats on a pan to cool (until you can touch them).
- Take a kitchen scissor and cut the meats into very small pieces.
- In a clear pot saute with olive oil the onions, spring onions and garlic for about 3-4 minutes.
- Add the meats, stir gently.
- Add the lettuce and stir.
- Add the broth that you have from the pressure cooker and add some more water if needed.
- Finally add the dill, salt, pepper, oregano, seal with the lid, and boil at medium heat for 20 minutes.
- When finish, prepare the avgolemono.
Tips:
You can skip the avgolemono and add just lemon juice.
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