S Traditional Greek Easter Soup
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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.


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 Heraklion, Greece Olympic Hotel
Olympic Hotel
43, Kornarou Square, Heraklion Town, 71201 Heraklion, Greece

Being located on well known Kornarou Square in the very heart of Heraklion, Hotel Olympic offers year-round accommodation within walking distance of all the sights and the center of the lively and bustling city of Heraklion. The distance from the main port of Heraklion is 2 km, while the international airport Nikos Kazantzakis is at 5 km.

Boutique Hotel in Karditsa, Greece Pandion Boutique Hotel & Suites
Pandion Boutique Hotel & Suites
Neochori, 43067 Karditsa, Greece

The property is located above Lake Plastiras and at a distance of 30 km from the town of Karditsa. The surrounding area is ideal for outdoors activities such as canoeing, mountain bike and trekking. Staff at the 24-hour front desk can offer information on the area. #

Studio & Appartment in Kythira, Greece Athena Apartments
Athena Apartments
Diakofti, 80200 Kythira, Greece

Filoxenes Katoikies is just a short walk from Diakofti’s traditional cafés and stores, including a grocery store. One of the most beautiful beaches of Kythira is just a short walk away and is the perfect place for swimming and soaking up the sun.


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