Magiritsa (Traditional Greek Easter Soup)

Ingredients:

• 1 lamb liver set (heart, liver, lungs)
• 1 chopped onion
• 2-3 chopped spring onions
• 1 chopped garlic clove
• 1 bunch of chopped dill
• 1 lettuce, washed and cut into large pieces
• 100 g water
• Salt
• Pepper
• 3 tablespoons olive oil

For the avgolemono (egg-lemon sauce):

• 2 eggs
• Juice and zest from 2 lemons

Instructions:

1. Wash the lamb liver set thoroughly.
2. Place it in a pot with water over medium to high heat and boil for about 10 minutes.
3. Remove the liver set, place it in a colander, and let it cool.
4. Once cooled, finely chop the liver set into small pieces using a knife.
5. In a pot, heat the olive oil and sauté the chopped onions (both regular and spring onions) for 2-3 minutes until softened. Then add the garlic and sauté for another 1 minute.
6. Add the chopped liver pieces and sauté everything together for 10 minutes.
7. Add the water and let it simmer for about 20-30 minutes.
8. Finally, add the dill, lettuce, salt, pepper, and as much water as needed for the desired soup consistency.
9. Continue cooking for another 20-25 minutes until the vegetables are tender.

Avgolemono (Egg-Lemon Sauce):

1. In a bowl, beat the egg whites first, then add the yolks and beat again.
2. Slowly add the lemon zest and juice while continuing to whisk.
3. Gradually add some hot broth from the soup into the egg mixture, whisking constantly to prevent curdling.
4. Pour the egg-lemon mixture back into the soup and stir well.
5. Optionally, garnish with fresh dill and pepper when serving for extra flavor.