Magiritsa, Greek Easter Soup

In Greece, magiritsa is served at Easter lunch, that is, a few hours after breaking the fast. Like any ancient dish, the magiritsa have many varieties. Usually it is boiled in a large cauldron of lamb heads, neck and offal - the amount of the resulting soup suggests the presence of at least 12 people at the festive table.

Ingredients

• 1.5 kg lamb with bones
• 500 g lamb liver
• eggs - 2 pcs
• onions - 2 pcs.
• 2 bunches of dill
• 2 bunches of green onions
• olive oil - 0.5 cups
• 1 small hot pepper
• 1 tbsp. l. dried barberry
• juice of 1 lemon
• coarse salt

Directions

1. Peel the bulbs; cut each in half. Wash the meat, put in a saucepan along with the onions, add water. Put the saucepan over high heat and bring to a boil. Remove the foam with a slotted spoon, add salt and cook for 1.5 hours, from time to time removing fat from the surface of the broth. Remove the lamb from the broth. Cut the meat from the bones, cut into small pieces. Strain the broth. The soup can be made less fatty. To do this, the broth must be boiled the day before, cooled in the refrigerator, and then the frozen fat must be removed from the surface.
2. Wash the liver, chop finely. Wash, dry and chop green onions and dill. Cut hot pepper in half, remove the core. Rinse the peppers with cold water, chop thinly. Heat olive oil in a skillet. Fry the liver with green onions and hot peppers, 3 minutes. Add barberry, chopped meat and half dill to the liver. Fry, stirring occasionally, for 1 minute, then transfer to broth. Bring soup to a boil quickly, reduce heat and cook for 15 minutes. Remove from heat. Beat eggs with lemon juice. Continuing to beat, pour in a ladle of hot broth in a thin stream. Pour the resulting mixture into the soup, stir. Add the remaining dill, season with salt and serve immediately.