Vegetarian Magiritsa (Greek Easter Soup)
By Sue Lau | Palatable Pastime
There is a dilemma when you have a Big Fat Greek Easter Dinner and somebunnies isn’t going to be eating the lamb…
And this week for Sunday Supper, the Tastemakers have gotten together to have recipes perfect for the sequel to that fabulous romantic comedy My Big Fat Greek Wedding! The next movie has just opened in the theaters and we are back to seeing more fun from Toula, Ian and family. Of course, we all know that in the original, it was problematic when Toula’s family discovered Ian was a vegetarian. And really. What ARE you going to do when Easter rolls around, and the traditional soup to break the Lenten fast (for Greeks) is magiritsa made with lamb offal? Ian thinks it is just awful!
Fortunately, there is a workaround (isn’t there always???)
And today, I am showing you how to make the traditional midnight soup (made minus the lamb lungs and heart)(who knows where to buy those anyway?!?!?)(and stay away from that cute little lamb if you have other ideas, because it irks Ian!). But today we are making it with a few other things, like mushrooms, and greens.
This magiritsa (pronounced mah-yee-reet-suh) soup in any form is a variation of avgolemono soup, so if you like that, you are sure to appreciate this as well. Sometimes this soup is made with lettuces or baby spinach leaves, but I chose to do mine with organic dandelion greens, since it seems apt and appropriate as an early spring soup. As well, this can be made with arborio rice or pastina (stars pasta) but the Greek section of my store, extensive with Greek foods as it was, didn’t have those, so I chose a Greek couscous, essentially the same size as Israeli couscous. I didn’t want Italian ingredients in this. But you can choose to use whichever greens or starch you like- just be sure to adjust the cooking times since couscous has a very short cooking time. And some greens take longer than others, so time it so both come in at the finish line together.
And whether you enjoy it at midnight, breaking your Lenten fast, or just any time, I do hope you enjoy. Don’t forget to check out the other Greek recipes listed below the recipe print!
Vegetarian Magiritsa (Greek Easter Soup)
- 12 ounces crimini mushrooms, chopped
- 6 ounces leek, rinsed and chopped
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh garlic
- 48 fluid ounces vegetable broth
- 4 ounces dry white wine
- 1/4 cup fresh lemon juice
- 1 tablespoon cornstarch
- 1 cup Greek couscous (or Israeli couscous)
- 4 ounces dandelion greens or baby spinach, chopped
- 2 cups chopped marinated (drained) artichoke hearts
- 1 cup chopped scallions
- 1 tablespoon chopped fresh thyme leaves
- 3 tablespoons chopped fresh dill weed
- salt and black pepper (to taste)
- 2 large eggs, lightly beaten
- 1 cup hot water
- Heat olive oil in a deep pot and saute the leeks and mushrooms with the garlic until the mushrooms soften.
- Whisk together the vegetable broth, wine,lemon juice and cornstarch; stir into mushroom mixture and stir.
- Simmer mixture for about 15-20 minutes, stirring occasionally.
- Add the couscous, greens, artichoke hearts, scallions, thyme, dill, salt and pepper; cook for about five minutes or until couscous and greens are tender; remove from heat.
- Beat eggs in a small bowl. stir in one cup very hot tap water, then quickly stir in one cup of the soup liquid, then add egg mixture back to pan, stirring to mix.
- Serve hot, garnished with herbs or other things such as toasted pita bits, if you like.
From the kitchen of palatablepastime.com
My Big Fat Greek Wedding
The Sunday Supper Tastemakers are very pleased to present:
Favorite Greek recipes for you to enjoy.
Hosted by Nichole Crews from Casa de Crews
- Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
- Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
- Mushroom, Kalamata Olive and Feta Stuffed Phyllo with Whipped Feta Dip by Pook’s Pantry
- Rosemary and Olive Grissini by What Smells So Good?
- Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
- Spanakopita Bites by My Imperfect Kitchen
- Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
- Tyropita Appetizer Bites by The Freshman Cook
- Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
- Shrimp Avgolemono with Spinach by Monica’s Table
- Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime
- Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom
Greek Main Dishes:
- Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
- Greek Chirashi Sushi by NinjaBaker
- Greek Meatball Salad by Magnolia Days
- Gyro Meatballs with Lemon Rice by Casa de Crews
- Kotopita (Greek Chicken Pie) by Curious Cuisiniere
- Mediterranean Meatball Gyros Sandwich by Life Tastes Good
- Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
- Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
- Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking
Greek Side Dishes:
- Greek-style rice salad by Pine Needles In My Salad
- Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
- Homemade Tzatziki Sauce by Cosmopolitan Cornbread
- Spanakorizo by Feeding Big and More
- Chocolate Baklava by The Chef Next Door
- Greek Lemon Cake by That Skinny Chick Can Bake
- Greek Spice Cake by Our Good Life
- Greek Walnut Cake by Pies and Plots
- Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
- Loukoumades – Greek Donuts by The TipToe Fairy
- Loukoumades (Greek honey fritters) by The Redhead Baker
- Ouzito: The Greek Mojito by Hardly A Goddess