Greek Easter Offal Soup (Magiritsa)
Μαγειρίτσα MagiritsaSay it: mah-yee-REE-tsah
Magiritsa is the traditional Greek Easter soup made from the offal of the Paschal lamb. Eaten in the early hours of Easter Sunday after the midnight Resurrection service, it marks the end of the Lenten fast. The rich broth is packed with tender lamb liver, heart, lungs and intestines, balanced by plenty of spring greens, fragrant dill and finished with a silky avgolemono (egg-lemon) liaison. Its unique savory, herbaceous flavor and comforting texture make it a beloved Easter ritual across Greece.
Greek Easter Offal Soup (Magiritsa)
Μαγειρίτσα, Magiritsa
Pronounced mah-yee-REE-tsah
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the lamb offal thoroughly under cold water. Bring a large pot of water to a boil, add the offal and blanch for 5 minutes. Drain, rinse again and chop into small bite-size pieces.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and green onions and sauté until soft and translucent, about 8 minutes.
Add the chopped offal to the pot and stir for 5 minutes until lightly browned. Pour in the 8 cups (2 liters) of water or stock, season with salt and pepper, and bring to a boil. Reduce heat, cover and simmer gently for 45-50 minutes until the offal is tender.
Stir in the chopped mixed greens and dill. Simmer uncovered for another 15 minutes until the greens are soft and the broth is fragrant.
In a medium bowl, whisk the eggs vigorously until frothy. Gradually add the lemon juice while whisking, then slowly ladle in 2 cups (480 ml) of hot broth from the pot, whisking constantly to temper the eggs.
Remove the soup pot from the heat. Slowly pour the avgolemono mixture back into the soup while stirring gently. Return to very low heat for 2-3 minutes to thicken slightly; do not let it boil or the eggs will curdle.
Taste and adjust seasoning with more salt, pepper or lemon juice if needed. Serve immediately while hot.
Regional variants
Some regions add a little rice or orzo during the final simmer. Modern home versions occasionally replace some offal with extra spinach or chard for a lighter soup.
Cook's notes
- Ask your butcher to clean the intestines thoroughly or use only liver and heart if intestines are difficult to source.
- The avgolemono must be tempered carefully; keep the soup below a simmer after adding it to prevent curdling.
- Use the freshest possible herbs and greens for the brightest flavor.
Serve with
Crusty bread, kalamata olives and Greek red wine
Make ahead and storage
Best eaten fresh. The soup can be prepared up to the point before adding avgolemono and refrigerated up to 2 days; reheat gently and add the egg-lemon liaison just before serving.
