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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

Studio & Appartment in Messinia, Greece Theoxenia Hotel Apartments
Theoxenia Hotel Apartments
Chranoi, 24010 Messinia, Greece

Only a 5-minute walk from a long, sandy beach in Messinian Bay, Theoxenia Hotel Apartments is located in Chrani village in Messinia. Kalamata International Airport is at 27 km, while the center of lively Kalamata city is at 35 km.

Hotel in Athens, Greece Olympion
8.6 10
Olympion
10, Lorentzou Mavili str., 13671 Athens, Greece

Located 100 m from the suburban station of Kato Acharnes, connecting to Athens city centre. El. Venizelos International Airport is 35 km away from the hotel.

Studio & Appartment in Skopelos, Greece Smile Stella Studios
Smile Stella Studios
Skopelos Town, 37003 Skopelos, Greece

Smile Stella Studios are located just 10 minutes walk from the main port in Skopelos town. The nearest beach in Skopelos town is 750 m away. The distance from the island's second main port, Glossa, is 23 km.


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