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It is a traditional pasta soup that is served on Easter night when people return home. It's actually a shard of lamb's organs, but since I don't like lamb, I replaced it with beef liver. It can be cooked for the rest of the year, you don't have to wait for Easter, it's a very tasty soup!
- 250 gr beef liver
- 2 small cups of coffee (espresso) round rice
- 1 bouquet of fresh dill
- 2-3 green onions
- 50 gr butter
- lemon juice
Preparation time: less than 60 minutes
HOW TO PREPARE THE RECIPE Maghiritza (Greek Easter soup):
First cut the liver into very small pieces and then bring them to a boil. In a saucepan, melt the butter in which you put the finely chopped onion and when it has hardened a little, add the pieces of liver, leaving it to harden a little.
Put water, measuring with the plates in which you will serve the final soup, so you will know exactly how much water to put, and let it boil for about 15-20 minutes on medium heat in which you added the rice. finally season to taste and add finely chopped dill and lemon juice.
As I said, you can use other organs or lamb.
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