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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

Pansion in Chalkidiki, Greece Pension Irini
Pension Irini
Ouranoupoli, 63075 Chalkidiki, Greece

The family-run Pension Irini is located 200 m from the beach and 10 minutes walk from the center of the historic town and a gateway to Mount Athos, Ouranoupoli. The port in Ouranoupoli is at 1 km. Thessaloniki Airport Makedonia is 116 km away and the lively center of the city is at 130 km.

Hotel in Limni Plastira, Greece Silva Suites
Silva Suites
Oikismos Koutsodimou Kryonerion, 43067 Limni Plastira, Greece

Enjoying a quiet location beside the beautiful Lake Plastira, Silva Suites are located in the village of Koutsodimos. Karditsa town is at 28 km, while Trikala is 50 km away from the property.

Hotel in Korinthos, Greece Hotel Korinthos
Hotel Korinthos
26, Damaskinou Str., 20100 Korinthos, Greece

Hotel Korinthos is set in a very central location in the town of Korinthos, very close to shops and restaurants. The Archaeological site of Ancient Korinthos is just 8 km away. Athens International Airport is 111 km away.


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