Magiritsa Soup
Magiritsa Soup
1 kg Beef Tongue
500 g Ox Liver
500 g Lamb Liver
250 g Chicken Liver
3 Leeks, 5 fresh Onions
2 large Onions, 5 Garlic cloves
1 cup fresh Dill, 1/2 cup Coriander
1 Tbsp Hemp Seed Powder
1 shot of Brandy (optional)
2 Tbsp Tapioca flour (starch)
1-2 Lemons
2 Bay Leaves, Cumin, Pepper & Salt
Method on how to prepare Magiritsa Soup:
Step 1
In a pressure cooker:
Place the Beef Tongue, the Onions, Garlic & Bay Leaves. Close & wait for it to cook. Once it has been cooked, take out of the pressure cooker & place in a cold bath (In a bowl add lots of ice with water). This will facilitate the removal of the skin from the Tongue. After you have removed the skin from the Tongue you will need to cut it in small cubes, then put aside.
The Broth:
The Broth from the Tongue we will be using to make the soup. Add an additional 1.7 litres of water to the Broth. Put aside until you have fried the livers.
Step 2
Cut all the ingredients, Lettuce, Onions, Fresh Onions, Leeks, Fresh Dill & Fresh Coriander. Then cut the Chicken Livers, Ox Liver & Lamb Liver in cubes.
Step 3
In a large pan, add Butter & Olive Oil, add the Onions, Leeks, Fresh Onions & fry for 5 minutes. Proceed by adding the spices: Hemp Seed Powder, Cumin & Pepper. Now it’s time to add the Livers & the Bay Leaves. Towards the end of frying the Livers, which will take you about 7 to 10 minutes, add the shot of Brandy & lower the heat. Take some Liver out to try to make sure they have been cooked through. Put aside & bring the big pot with the broth, proceed to step 4.
Step 4
Place the big pot with the broth on the stove & switch on to medium heat. Start by adding the Tongue which you have cut in cubes, the Lettuce & the Livers. Now you should add the Fresh Dill & Fresh Coriander. Stir well. In the meantime, prepare the Tapioca Flour Starch or Arrow Root (if you don’t have either of the ones proposed then you can add Cornflour preferably organic) with cold water & pour in the soup. This will make the soup creamier & thicker.
Step 5
It’s time to add the Lemon to the soup, for that nice lemony flavour. Stir well & add some more Salt & Pepper.
Step 6
The whole process of adding all the ingredients in the soup will take you approximately 15 to 20 minutes. I would suggest keeping the stove on medium heat. When all the ingredients have been added, you then switch off the stove & leave to cool a little bit.
Step 7
You have now reach to the point of serving yourself & well deserved as it has been a lengthy process. I hope you enjoy it as much as my family does, every year!
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Μαγειρίτσα με αυγολέμονο και συνταγή σούπα μαγειρίτσα χωρίς! Πάσχα 2023
ΜΑΓΕΙΡΙΤΣΑ παραδοσιακή. Συνταγή παραδοσιακής μαγειρίτσας, αναλυτική διαδικασία μαγειρίτσα για το Μεγάλο Σάββατο. Μαγειρίτσα σούπα για το βράδυ της Ανάστασης, μαγειρίτσα πιάτο σούπα αυγολέμονο. Αναλυτικά παραδοσιακή μαγειρίτσα, Ελληνική σούπα για το γιορτινό τραπέζι. Πασχαλινό έδεσμα σούπα ρύζι με λαχανικά, άνηθο, εντόσθια αρνί - κατσίκι. Η παραδοσιακή μαγειρίτσα της γιαγιάς, μαμάς! Μαγειρίτσα αυθεντική συνταγή, ελαφριά μόνο με συκωτάκια και άοσμη. Φτιάξτε την !!!
Magiritsa, soypes/mageiritsa μαγειρίτσα Συνταγή
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Greek easter food, greek cooking, greek food, greek recipes, magiritsa soup greek. Μαγιριτσα !!! How to make Greek lamb offal soup? Ιt is based on the logic of the old housewives, that nothing should be rejected and that we should take advantage of everything! After a 40-day fast for Orthodox Easter, it is usually the first meal - food in Greece, magiritsa soup! It is usually prepared on Holy Saturday together with the lamb(or goat-kid) of the next day (Easter) The traditional magiritsa soup with lungs, heart and liver, is most often used today. After thorough cleaning, the liver of the lamb parts is boiled and cut into smaller pieces, flavored with onions, dill, extra virgin olive oil and sometimes green leafy vegetables and allowed to simmer. The rice is added at the end of the cooking process and the stock is thickened with avgolemono sauce (egg - lemon)
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HOW TO COOK TRADITIONAL GREEK EASTER SOUP RECIPE - MAGIRITSA
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How to make Traditional Easter Greek soup Magiritsa(Paano mag gawa nang Greek Magiritsa)
Magiritsa its a recipe that prepared and served in Easter in almost every household in Greece on Holy Saturday.
The authentic magiritsa recipe is designed to use the leftover parts of the lamb so that nothing went to waste. We serve Magiritsa after the midnight church services to break the 40 day Great Lent period and is considered to be the best meal after the fasting period.But me Im doing the recipe of my Dad...simply and tasty! 15 min Preparation Cook 25 min Total 45 min Yield 3or 4 serving Cuisine Greek Ingredients 5 Tbsp of virgin oil 500grams of Beefs liver 3Tbs of wine 2 romaine lettuce finely chopped 1large fresh onion finely chopped opt 4 fresh springonions finely chopped half small glass of wine tomato sauce 4Tbsp vinegar 4 Tbsp parsley 4Tbsp Dill Salt&Fresh Pepper half fresh lemon
Vegetarian Magiritsa (in English)
The couch seminar traveled to Munich in Germany to meet Yusuf and Rena for cooking a tasty vegetarian Greek Easter Soup!!
for the recipe you need... (makes 2 litres of soup)
6 oyster mushrooms
10 white mushrooms
10 brown or shiitake mushrooms
6 spring onions
2 small Roman lettuce
fresh dill to taste
juice from 2 lemon to taste
2 egg yolks
olive oil
salt and pepper
(for the method watch video)
I must mention also that my friend Rena added a cup of orzo (kritharaki) after the video and she said it was a great addition
The couch seminars are an idea of my self (chef Tony) and started in the pandemic lock-down. I am a culinary teacher and since I am not able to give cooking classes in real life, this will do!!! If you like to participate send a message with your wish, I will send you the recipe and ingredients and we connect to do the seminar!! Also please subscribe to this channel.
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in this video:
camera in NY, Tony Kavalieros
camera in Munich, Rena and Yusuf
editing, Tony Kavalieros
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Angelo's Mom Makes Magiritsa - Greek Easter Lamb Soup
Come over to Magiritsa-ville. Flavor country. You need 3-4 lamb shoulders, rice, green onions (scallions), 3 eggs, dill, parsley, 2 lemons, salt, pepper, and olive oil. It's all pretty easy, and the biggest step is boiling the lamb shoulders for about 2 1/2 hours.
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I'm Angelo, creative director here at FlyingOverTr0ut. I also make sketches, commercial parodies, music videos, short films, drama, 9 hour videos of me sleeping, and videos with my Greek immigrant mom.
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