Mayeritsa (greek easter soup)
Yield: 4 Servings Ent
Ingredients:
- 4 tb Butter
- 1 ea Med. onion chopped
- 2 tb Scallion chopped
- 2 tb Dill chopped Salt & pepper to taste Meat broth
- 1/2 c Raw rice
- 2 ea Eggs (or 3)
- 2 ea Lemons juice only Wash entrails in plenty of water. Scald in boiling water for abt.
- 2 min. Cool
Instructions:
the cut into small pcs. Melt butter in a pot. Saute the onion until light golden color add scallion and cut-up meats turning meats several times. Add dill salt and pepper and enough broth to cover. Bring the whole to a boil and cook covered until meat is tender (1 1/2 to 3 hrs). About 20 min. before it is done add the rice and more broth if necessary. When rice is tender remove pot from the heat. Beat eggs; add lemon juice beating it in well. Slowly add some of the hot liquid from the pot stirring constantly. After the egg-lemon mixture is well blended pour it into the soup; stir. Serve hot. NOTE: The broth is usually made from the lamb's head breast or shoulder but you can use any meat stock.
