Google: “Magiritsa is eaten to break the fast of the Greek Orthodox Great Lent, the 40 days before Easter. Its role and ingredients result from its association with the roasted lamb traditionally served at the Paschal meal; in its traditional form, magiritsa consists of the offal removed from the lamb before roasting, flavoured with seasonings and sauces. Prepared on Holy Saturday along with the next day’s lamb, magiritsa is consumed immediately after the midnight Divine Liturgy.”

“Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs and egg lemon sauce. Some magiritsa recipes also use the neck and head of the lamb to prepare a stock for the soup. While making the stock can be time consuming it gives a really unique flavour and taste to the soup.”

I would like to thank Mirella Kaloglou, a food blogger for the opportunity to experiment and explore the technique of making egg lemon sauce. Love the idea of frosty soup. I am glad and happy that I managed to achieve the frothy sauce the first time in the foodies plus challenge.

Ingredients

10 g mints leaves, finely chopped
15 g dill, finely chopped
150 g spinach, finely chopped
150 g mixed dried mushrooms, soaked in hot water, and sliced
75 g dried shitake, soaked in hot water, and sliced
75 g Swiss (brown) mushrooms, sliced
1/2 onion, finely chopped
2 1/2 stalks spring onion, cut about 1 cm length
125 ml olive oil extra virgin
4 c hot boiling water
1 c dry white wine
salt
black pepper

Eggy lemon sauce

1 large egg, separate yolk and white
1 large egg yolk only
2 small lemon juice
a pinch of salt

Method

Place a pot over high heat, add the olive oil, and let it heat up well. Sauté onion until light brown about 3-4 minutes. Add all the mushrooms, sauté until the moisture is absorbed and softened about 7-10 minutes. Deglaze by pouring wine in.

Next add hot water and lower heat. Simmer with lid tilt a bit for 10 minutes. Then add spinach, mint leaves, dill, and 1 1/2 stalks of spring onion; mix well with a spoon. Cooked further for 15 minutes with lid tilt a bit. Once cooked, remove from hob, and add seasoning to taste. Let it cool about 10-15 minutes.

Now separate yolk and white. In a bowl, whisk the egg yolks, and add 1 lemon juice whist whisking until combined. Put a pinch of salt in the white on a medium bowl, beating until it’s foamy about 7 minutes. Checking it by swinging the bowl over your head if it didn’t spill then it’s done. Now add yolk in while one hand still beating.

Slowly pour the other 1 lemon juice as you continued beating. Spoon a ladle of soup and slowly add into eggy lemon mixture and beating continuously. Then spoon a second ladle slowly add in while continuously beating. Repeat with one more ladle of soup. This is to make sure the temperature of the eggy mixture is the same as the soup. Do not let the egg become scramble or cooked.

When it is ready, pour it back into pot of soup, and adjust seasoning with salt and pepper and add the remaining spring onion.  Boil the soup at a low heat for about 2-4 minutes. Now spoon onto bowls. Serve with a glass of dry white wine. Enjoy!!!!

Note: you can add cos lettuce instead of spinach or any vegetables of your choices. Also, the same with mushrooms of your choice. You can use 1 or 2 eggs if you like it less creamy and foamy. You can use 2 or 3 eggs if you like it more frothy or foamy. You can reduce the oil if you don’t want too oil say use 100 ml instead of 125 ml. You may thicken the soup with cornflour about 1 Tbs.

https://helenscchin.com/2020/04/21/easter-vegetable-mushroom-soup-magiritsa/

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