Magaritsa

"Greek Easter soup."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
8
Serves:
9
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ingredients

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directions

  • Boil the pluck and take out the foam.
  • Put salt and let it boil for a while.
  • Take it out and conserve the broth.
  • Cut the pluck into small pieces.
  • Put the broth in a large pot, after passing it through a strainer.
  • Cut the onions and the anise into small pieces, and add them in the broth.
  • Add also the pluck and the butter.
  • Lower the fire and let them boil.
  • When they are almost done, add the rice.
  • Prepare in the meantime the egg and lemon sauce.
  • Beat very well the eggs and add the lemon juice very slowly.
  • Take some of the soup and add it slowly to the sauce.
  • Do the same thing several times, beating always the sauce, add the sauce to the pot, stirring the soup slowly.

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Reviews

  1. Not bad -- but will stick with the family recipe for Magaritsa. We have a tendency to use dill and quite a few more items -- I think that made it taste better --
     
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