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Traditional Greek Easter Soup

Greece ● 16 April 2017
 

If you spend your Easter holidays in Greece, you will be impressed by the Greek Easter traditions and customs, which are connected with the religious atmosphere of the biggest festivity of Greek Orthodox Church. In general, the customs of Greek Easter, are related to faith, religion and food. According to the fast of Greek Orthodox Church, meat and dairy products are prohibited during Lent. Especially on Holy Week, the Greek people gather and eat seafood. When the fast is finally over, on Holy Saturday evening after the Resurrection of Christ, and on Easter Sunday, people gather and eat traditional Easter foods. To these, belong the red eggs, the roasted lamb, the sweet Easter bread, tsoureki, as well as mayiritsa, a delicious soup that is eaten in Greece only at Easter.

Mayiritsa

This soup was designed to use the leftovers of the lamb, so that nothing went to waste. It is prepared on Holy Saturday, a day, which is dedicated to the preparations of the Easter feast. It is a soup with extraordinary taste, and it is full of energy. This is the reason why it is basically eaten on Holy Saturday evening, when people need important nutrient after the long fast.


Ingredients

1 kg of lamb offal (liver, heart, lungs)

Intestines from 2 lambs

Salt

Juice of 4 lemons

1/3 cup olive oil

1 dry onion

5-6 green onions

Black pepper

10 cups water

2 heads romaine lettuce

2 tablespoons rice

3 eggs

1 tablespoon water


Instructions

1. Wash very well the organs and set them aside to drain.

2. Cut the intestines lengthwise and clean them well with running water and the lemon juice.

3. Boil the organs in salted water for 3 minutes, and then add the intestines for another 5 minutes.

4. Chop the organs and the intestines into small pieces.

5. Sauté the onions and then the meat until it is browned.

6. Add salt, pepper and the water, and cook for 1 hour and 30 minutes.

7. Boil the chopped lettuce for 5 minutes in another pot.

8. Drain it and add it in the soup after it has been boiling for 40 minutes.

9. 10 minutes before the end of cooking time, stir in the rice.

10. For the avgolemono sauce (egg-lemon sauce), separate the eggs whites from yolks and beat the whites until frothy. While beating the whites, add the yolks, the lemon juice of 2 lemons, 1 tablespoon water and ladles of the soup broth.

11. Add the mixture to the soup and mayiritsa is ready.

Where to Stay

Hotel in Aegina, Greece Liberty II
Liberty II
Agia Marina, 18010 Aegina, Greece

Hotel Liberty II is located in the popular sea-side resort of Aegina, Agia Marina, just 3 minutes walk from the longest beach of the island. The main port of the island and the town is at 13.2 km. Aegina island can be easily reached with a ferry boat from Piraeus (Athens), or Agistri and Methana islands.

Hotel & Appartment in Andros, Greece Ostria Hotel & Apartments
Ostria Hotel & Apartments
Main Street, Gavrio, 84501 Andros, Greece

Ostria Hotel & Apartments are located in Gavrio, Andros just 500 m from the port and offer year-round, budget accommodation with the sea view in the great location. The nearest beach can be reached within 10 minutes walk.

Hotel in Limni Plastira, Greece Hotel Orama
Hotel Orama
Kryoneri, 43100 Limni Plastira, Greece

Hotel Orama is located just a few meters walk away from the Lake of Plastira. The village of Pezoula is a 7-minute drive from the property. The National Airport of Ioannina is 159 km away.


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