Greek Easter soup – Majiritsa

Ingredients for 8 servings:

• 1 kg liver(s), lungs, kidneys, heart of goat, lamb, mutton or alternatively pork, beef
• ½ kg spring onion(s)
• ½ cup(s) rice
• 1 bunch of dill
• 1 bunch of flat-leaf parsley
• 2 tbsp butter
• 3 eggs
• 3 lemons
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the giblets whole, skimming off any foam, season with salt, and simmer for a short time. Then remove from the water. Reserve the stock, cut the giblets into small pieces. Strain the stock and pour it into a large pot. Finely slice the onions, chop the dill and parsley, and add everything to the stock. When it boils, add the rice. Add the chopped giblets to the stock. Then prepare the egg and lemon sauce. Beat the eggs well, gradually adding the lemon juice. Using a tablespoon, take stock from the soup and slowly stir it into the sauce. After adding several spoonfuls of the soup, stirring constantly, stir the sauce into the soup. Serve with freshly ground pepper. Serve with fresh white bread.