Рецепт Greek (And Cypriot) Easter Soup (Mayeritsa)
Ингредиенты
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Инструкции
- Cut the lamb off the bone and chop it coarsely. Put the meat, the bones, the onion, and the celery into a large saucepan and cover with the water. Bring to a boil over high heat, then reduce to a simmer. Skim any froth and throw away. Cover the pot and cook for about an hour.
- Stir in the rice and the parsley, cover, and cook for about 25 more min, till the rice is very tender. Remove bones and throw away.
- When ready to serve, whisk the egg yolks, cornstarch, and lowfat milk together till smooth, then whisk it slowly into the soup. Let the soup cook, uncovered, for about 5 min. Remove from heat, stir in the lemon juice, season with salt and pepper to taste, then ladle into bowls and serve immediately.
- Serve warm to 4 to 6 people. It's also wonderful reheated - so long as you reheat carefully and do not curdle it.
- Comments: This soup is traditional and ritualistic; while a freshly slaughtered spring lamb is roasted for the main course of the Easter feast, this soup, that starts the meal, is supposed to be made out of the remaining parts - the lungs, liver, heart, and intestines cook in a broth made from the lamb's head. Well, this recipe just isn't which pure. On the other hand, it really is lovely - like a savory rice pudding with little bits of lamb and parsley and a lemony tang. Just ignore the fact which you're using cornstarch to approximate the thickening you would have gotten from the entrails. This is a soup which is all about the joy of redemption, the richness of Christian living in Mediterranean communities, and just plain good eating.