Magiritsa soup is the first meat dish that the believers in Greece eat after the end of fasting for the Lent. It contains thinly chopped greens or vegetables and the offal of lamb. Depending on the source of information you are referring to, its symbolism and origin are traced back to shepherd or Jewish customs. Magiritsa has huge fans among the believers, as well as people who detest it. Today, I prepare a magiritsa with mushrooms chopped into small cubes so to be easy to eat with a spoon, like you do with all soups. I do not use avgolemono sauce, but I prepare an “anti-avgolemono” with tahini and lemon.
- 500 g Pleurotus mushrooms, thinly sliced
- 1 onion, thinly chopped
- 8 spring onions, thinly sliced
- 1 lettuce, thinly chopped
- 1 bunch of dill, thinly chopped
- 1 bunch of Mediterranean hartwort
- ½ of a bunch fennel, thinly chopped
- ½ of a bunch chervil
- 1 cup of glace rice
- 2 tablespoons of tahini
- Juice of 2 lemons
- Begin by washing properly all of the ingredients.
- Chop the mushrooms and the vegetables into small cubes so they may be eaten with a spoon.
- Thinly slice all of the greens.
- Add the greens and the mushrooms to a pot with 3 cups of water.
- Allow 5 minutes to boil. Add the rice and allow the soup to boil until all ingredients have set.
- Add salt and pepper to taste.
- Remove the pot from the heat and add the tahini you have already thinned out with a bit of warm water and the juice of the lemons.
- Stir properly and serve.