Magiritsa facts for kids
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| Alternative names | Easter soup, Easter Sunday soup, Easter lamb soup |
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| Type | Soup |
| Place of origin | Greece |
| Main ingredients | Lamb offal |
Magiritsa (Greek: μαγειρίτσα) is a special Greek soup. It's made from parts of a lamb, like its organs. This soup is a big part of the Easter (Pascha) celebration for the Greek Orthodox Church. Because of this, people in places like America and Canada sometimes call it "Easter soup" or "Easter lamb soup."
In some areas of Greece, especially Thessaly, Magiritsa isn't always a soup. It can be a "fricassee," which is a dish with meat and vegetables cooked in a thick white sauce. This version uses only lamb organs and lots of different vegetables, but no onions or rice.
Why Magiritsa is Eaten at Easter
Magiritsa is eaten to help people break their fast during Great Lent. This is a 40-day period before Easter when many Greek Orthodox Christians don't eat certain foods. The soup is usually eaten right after the midnight church service on Holy Saturday.
This soup is special because it uses parts of the lamb that are removed before the main Easter lamb is roasted. It's a way to use all parts of the animal. So, Magiritsa is cooked on Holy Saturday, ready to be enjoyed after church.
What's in Magiritsa and How It's Made
Traditional Magiritsa uses many parts of the lamb. Today, the head, neck, intestines, heart, and liver are most commonly used. These parts give the soup its rich flavor.
First, the lamb parts are cleaned very well. Then, they are boiled in water for about 30 minutes to two hours. After boiling, they are cut into smaller pieces. Next, they are flavored with onions, dill, and butter. Sometimes, other vegetables are added too. The mixture is then left to simmer slowly.
Towards the end of cooking, Rice is added to the soup. The broth is then made thicker with a special sauce called avgolemono. This sauce is made from eggs and lemon juice, which gives the soup a creamy texture and a tangy taste.
When people eat Magiritsa in the early hours of Easter morning, it might be served with a salad and cheese. They also often have tsoureki, which is a sweet bread, and hard-boiled eggs dyed red. The red eggs are a symbol of the risen Christ's blood.
See also
In Spanish: Magiritsa para niños
