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Mageiritsa,greek soup,Easter soup.



# 1 / 2 pound enterakia

# Vinegar

# 1 pluck Lamb (1 kilo)

# 3 liters of water or beef broth

# 1 / 2 cup butter or oil

# 16 green onions, chopped

# 1 / 2 cup finely chopped dill

# 1 / 2 cup chopped parsley

# 1 / 2 cup rice Carolina

# Salt and pepper

# 2 eggs

# 1 / 2 cup lemon juice

Cooking time: 40 minutes

Wash the intestines and turn it inside out, using a knitting needle or a small wooden skewer. Wash again very good. Put in a bowl with some vinegar and let stand several minutes. Rinse and drain. Steamed them, drain and chop them. Steamed the pluck and chop it. In a large saucepan, place the beef broth or water to boil. Pour butter, pluck, the enterakia, dill, parsley, green onions, salt, pepper and cook 20 minutes or so. Add the rice and let it boil until it softens another 20 'around. Prepare lemon and avgokopste soup. You may want to sauté the pluck and onions in butter, before you throw into the broth. So, the soup becomes heavier. Serve warm. Alternatively, make the soup only livers.
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