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June 2019

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Magheritsa Easter Soup Recipe

Magheritsa Easter Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Magheritsa Easter Soup recipe  PDF


3 lb Spring lamg (shin and amp shouldr)
1 Lamb liver
4 qt Water
1 ts Salt
3/4 c Rice (regular) uncooked
1 Onion finely chopped
1 tb Water
1/4 c Salad oil
5 Green onions chopped (tops
included) 2 tb Parsley chopped
1/2 ts Dried mint
1/4 c Dill fresh, chopped
Salt Pepper 3 Eggs beaten
2 Lemons juice of
Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts add rice and simmer for 15 minutes. Saute onion in 1 tablespoon water and salad oil until lightly browned add green onions, parsley, mint, and dill. Saute for 15 minutes. Add meat, onion mi ture, salt, and pepper to rice and broth simmer about 15 minutes. Remove from heat.
Combine eggs and lemon juice beat thoroughly until well blended. Slowly add 2 cups hot soup to egg lemon mi ture, beating constantly gradually stir mi ture into soup. heat to boiling point and remove from heat immediately. SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman

Magheritsa Easter Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
172 people have voted
Last Reviewed on 2019-06-19



Wednesday, Jun 19 2019 Download & Print Magheritsa Easter Soup recipe  PDF   Soup recipes RSS   Thumsb up

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