The traditional Greek Easter soup is called "Magiritsa" and it's basically a tasty soup that consists of lamb parts and lettuce. The original "magiritsa" recipe requires many chopped lamb parts, including lungs, liver and intestine but this recipe includes mushrooms instead of lamb parts that are customarily used and it's another "version" of magiritsa... lighter and healthier! Could be called a "Mock Magiritsa" or a "Vegan Magiritsa".
500gr / 1.1lbs mushrooms (white or various mushrooms mixed)
1 leek, chopped
150gr / 0.3lbs spring onions, chopped
½ glass of white dry wine
1 bunch dill
1 tablespoon mint, chopped
1 ½ liter / 6.3 cups chicken broth (homemade or use 1 chicken bouillon cube)
4 tablespoons olive oil
juice of 1 ½ lemons
2 teaspoons corn starch
1 small coffee cup rice (arborio)
Heat olive oil in a pot over medium high heat. Add spring onions and leek and saute. Add chopped mushrooms and continue to saute until tender. You may need to drizzle a little more olive oil if it seems too dry. Pour the wine, add the chicken broth and bring to a boil. Continue by adding chopped lettuce and stir it until it gets soft and mixes with the mushrooms. Season with salt and pepper as much as you like. Add rice and chopped dill and simmer for about 15 - 20 minutes until the rice is ready. Taste regularly the mushrooms and add water if you feel its necessary. Remember it's a soup!
Dissolve the corn starch in the lemon juice. Withdraw the pot from the heating. Beat the eggs very well in a large bowl until very frothy and light. While continuing to beat, slowly drizzle in the mixture of the lemon juice with corn starch. Slowly incorporate about 2-3 cups of the simmering broth to the egg-lemon mixture to temper the eggs and prevent them from curdling when added to the soup pot. Carefully add the tempered egg-lemon mixture back to the soup pot and heat over very low heat for a few minutes. Be careful not to let it boil or the soup will break. Stir carefully, allow a few minutes to settle down and serve. Adjust salt and pepper to taste and enjoy.
For more recipes by Katerina, visit www.oliveoil-culture.com
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