Magiritsa soup with Mushrooms
Description
This is the best vegetarian variation of the traditional magiritsa recipe, which you will probably like even more. Its smell will exhilarate you and even the pickiest eaters will enjoy it. It is an easy and quick recipe perfect for everyone.
Ingredients
For the egg and lemon dressing
Instructions
Prep the mushrooms by washing and cutting them.
Warm up a wide and deep pot.
Sauté the mushrooms till they turn brown without using anything else in the beginning.
Meanwhile, cut the onion and parsley.
Make some room in the middle of the pot and add the olive oil, onion and parsley.
Sauté all the ingredients together and them add salt and pepper.
Next up add the roughly chopped lettuce and vegetable broth.
After your food boil once, lower the fire at 6 or 7 and cook it for another 20-30 minutes.
Once its ready, or 5 minutes before add the dill and lower the fire to 3.
For the egg and lemon dressing
In a big bowl mix the eggs with themselves well until they turn fluffy and then, slowly start adding the lemon juice.
Next up add some of the broth taken from the food without stopping mixing.
After adding 4-5 table spoons of the broth, return the mixture to the pot with the food.
Move the pot around just for the ingredients to mix together with the dressing and then serve immediately
Notes
Besides the recipe, I am giving you here some variations of it as you will see below.
- Instead of using meat, as it is used to, you could incorporate soy kebab into your recipe. In this case you will need to follow a couple more steps when it comes to prepping which you can find at my Vegetarian Filling recipe. After that cook your meat alternative as you would cook the mushrooms.
- You could even use chicken. You will have to sauté the chicken and cook it a bit more than the mushrooms. Use the bones too as it adds flavor. You could also replace vegetable with chicken broth.
- Use fish: You could use a codfish, perch or sole fillet. In this case you'll have to first cook your vegetables, even the dill and them the last 10-15 minutes add your fish on top of them without mixing the ingredients a lot as you don't want it breaking down. In this recipe the egg and lemon dressing isn't really a great match so I would suggest you either use the variation mentioned below or not include it at all and just extinguish your vegetables with white wine before they're done.
- Variation for the egg and lemon dressing: You could prep a quick and easy dressing using a small mixer. Mix the eggs and lemon juice together until they turn fluffy and then add a table spoon of the broth created by your food. repeat the procedure and then add it of the rest of the ingredients. the result won't be the same as mixing it by hand however it's equally tasty.
- Replace the egg and lemon dressing by: Bake a potato cut in big cubes together with the food. Once that food is ready, take the potato away from the rest of the ingredients and mash it in a mixer together with lemon and some olive oil. Add the mixture back to the ret of the ingredients and your food is ready.
