Traditional Magiritsa or Magiritsa with veal

For classic magiritsa

Ingredients

• 1 set of lamb offal

•  1 - 2 lamb intestines, cleaned

•  1 - 2 bunches spring onions, finely chopped

•  1 bunch fresh garlic shoots (if available), finely chopped

•  1 large yellow onion, finely diced

•  2 large lettuce heads, chopped (as for a salad)

•  1 bunch fennel, finely chopped

•  2 - 3 tbsp mint leaves, finely chopped

•  1 teacup white wine

•  a little freshly grated nutmeg

•  70 ml olive oil

• Salt, freshly ground pepper

For the avgolemono

•  3 - 4 eggs (preferably organic)

•  juice of 1 - 2 lemons + a little zest
  

Step-by-step instructions for classic magiritsa:

1. To make avgolemono magiritsa, first wash the lamb offal and intestines thoroughly.

2. Next, blanch them in a pot of boiling water for 3-4 minutes.

3. Drain them and leave to cool.

4. Then finely chop them and set aside.

5. Heat the olive oil in a large pot over medium heat and sauté the onion for 2-3 minutes, until slightly softened.

6. Add the lamb offal and intestines and sauté for 3-4 minutes, until well browned and flavorful.

7. Deglaze with the wine and cook for a few minutes to let the alcohol evaporate.

8. Then add 1 ½ liters of hot water and bring everything to a boil.

9. As soon as the liquid comes to a boil, skim off the foam that forms on the surface of the soup. If skimming removes too much liquid, add a little hot water.

10. Once the surface of the soup is clear, season with salt and pepper, lower the heat and simmer the magiritsa for about 45 minutes.

11. Add the lettuce, spring onions and garlic shoots (if using), and half the fennel. Let the soup simmer for another 15-20 minutes. It should have thickened but still have some broth. Add a little boiling water if needed.

12. Add the remaining fennel, mint, a little nutmeg, and a little more salt and pepper. Stir and remove from the heat.
    

Avgolemono

1. Crack the eggs into a large bowl and whisk until pale and fluffy.

2. Add the lemon juice and whisk a little more.

3. Then, using a ladle, gradually add a little hot magiritsa broth to the avgolemono, stirring constantly.

4. Once half of the magiritsa broth has been added to the bowl with the avgolemono, pour it into the pot.

5. Return the pot to the stovetop and warm the soup over low heat so the avgolemono thickens. Take care not to let it boil, as the egg will cook and the soup will split.

6. Serve the avgolemono magiritsa with plenty of freshly ground pepper.

For beef magiritsa

Ingredients

• 1 kg beef (shoulder), cut into 2 -3 cm cubes

•  1 large lettuce, trimmed and coarsely chopped

•  1 bunch spring onions (white and tender green parts), finely chopped

•  1 bunch dill (thick stems removed), finely chopped

•  100 ml dry white wine

•  Salt, freshly ground pepper

•  Juice of 2 lemons (or to taste)

•  2 egg yolks

•  2 tbsp cornstarch

•  80 ml olive oil

Step-by-step instructions:

1. To make beef magiritsa, sauté the onions in the oil in a pot over medium heat until softened.

2. Add the beef and continue sautéing until browned.

3. Deglaze with the wine, let the alcohol evaporate for 2 minutes, season with salt and pepper, and add enough water to cover by 2 - 3 cm.

4. Boil for about 50 minutes or until the meat is tender.

5. Add the lettuce during the last 15 minutes.

6. Add water if needed.

7. In a bowl, whisk the egg yolks with the cornstarch and lemon juice, then add 200 ml of the liquid from the pot.

8. Whisk and pour the mixture into the dish, stirring.

9. Add the dill to the magiritsa, stir, and remove from the heat.

Enjoy your meal!