Traditionally, Magiritsa is eaten to break the fast of Great Lent.
However, as it is not everyone’s taste, Avgolemono (Αυγολέμονο) is also enjoyed.
Avgolemono comes from the words avgo = egg and lemoni = lemon.
This traditional Greek Easter soup has a lovely lemon tang, loads of protein and a luscious creaminess.
Here is a simple to follow recipe:
- 1 large chicken
- 6 cups of water (or more if necessary)
- 1 cup of short grain rice or risoni
- 3 eggs, separated
- Juice of 1 lemon
- Salt and pepper (to taste)
Method to make Avgolemono-
- Place chicken in a large saucepan and cover with water. Add salt and pepper. Place over high heat and bring to the boil.
- Remove froth, reduce heat and simmer until chicken is tender (about 45 minutes).
- Remove chicken and strain stock.
- Return to heat, bring to the boil and add rice.
- Boil gently for approximately 15 minutes until rice is cooked. Remove from heat.
- In a bowl, beat egg whites until stiff.
- Add yolks and lemon juice and mix well.
- Pour a ladleful of soup into egg mixture, stirring continuously, then pour the egg mixture into the soup and stir well.
- Taste test the soup and add more lemon and salt, if needed.