Magiritsa
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Ingredients
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Let's get down to business!
If you have a pressure cooker use it to cook the tongues. In the pressure cooker add the tongues and cover with water. Close the lid securely and cook for 15 minutes after the valve has risen. If you don't have a pressure cooker then boil the tongues in plenty of water for 45 minutes on medium heat. Once they are fully cooked remove form the water and let them cool down a little so you can clean them. Throw away the water that is left. You don't need that.
Take a large enough pot that will fit all the liver and kidney and fill it with water. Place it on the stove, cover, and bring to a boil. Once the water boils, add the liver and kidneys and boil in medium heat for 15 minutes. Remove them form the pot and discard the water. Let them cool down completely.
While the kidneys and liver are cooling down clean the tongues. Remove all the outer skin of the tongue. Cut them in small cubes (approximately 2cm). Once the kidneys and liver are at room temperature do the same with them. All the organ meat should be around the same size.
Use a large pot to make your soup. Add the oil and heat on medium heat. Add the green onions and lettuce and keep stirring to soften them. You don't want them to be brown, you want them to lose their water and decrease in volume. Once they are soft add water almost half way through the pot. Bring the heat to high and wait till the water boils.
When the water boils add all the organ meat and the herbs. Add the salt and pepper and mix. Cover half and reduce the heat to medium. Boil for 40 minutes adding water if necessary. You want to have a soup so you will need liquid. After 40 minutes it is time to add the rice. Add the rice and stir. Boil for 10 minutes more and if needed add more water. At the end the soup needs to be of slightly thick consistency but it needs to have liquid so you can make the egg and lemon cream. Once the 10 minutes pass turn off the heat and cover the soup. Let it cool down a little.
Before you serve it is time to make the egg and lemon cream. Separate the egg whites from the yolk. Put the egg whites in a bowl with a pinch of salt and beat either with a mixer or with a fork (much better with a mixer) until soft peaks form. Add the egg yolks and beat slightly until they mix together. Add the lemon juice and beat again. The mixture will be foamy. Time to add the liquid form the soup. Your soup should be warm but not boiling hot! With a ladle take the liquid form the top of the soup and add it to the egg mixture slowly while beating. Do this as many times needed to double the size of the egg mixture. Your mixture should be foamy and creamy. When it is doubled, time to put it back in the soup. While mixing the soup add the cream slowly so it goes everywhere. Serve on a soup bowl immediately and enjoy!
If you have a pressure cooker use it to cook the tongues. In the pressure cooker add the tongues and cover with water. Close the lid securely and cook for 15 minutes after the valve has risen. If you don't have a pressure cooker then boil the tongues in plenty of water for 45 minutes on medium heat. Once they are fully cooked remove form the water and let them cool down a little so you can clean them. Throw away the water that is left. You don't need that.
Take a large enough pot that will fit all the liver and kidney and fill it with water. Place it on the stove, cover, and bring to a boil. Once the water boils, add the liver and kidneys and boil in medium heat for 15 minutes. Remove them form the pot and discard the water. Let them cool down completely.
While the kidneys and liver are cooling down clean the tongues. Remove all the outer skin of the tongue. Cut them in small cubes (approximately 2cm). Once the kidneys and liver are at room temperature do the same with them. All the organ meat should be around the same size.
Use a large pot to make your soup. Add the oil and heat on medium heat. Add the green onions and lettuce and keep stirring to soften them. You don't want them to be brown, you want them to lose their water and decrease in volume. Once they are soft add water almost half way through the pot. Bring the heat to high and wait till the water boils.
When the water boils add all the organ meat and the herbs. Add the salt and pepper and mix. Cover half and reduce the heat to medium. Boil for 40 minutes adding water if necessary. You want to have a soup so you will need liquid. After 40 minutes it is time to add the rice. Add the rice and stir. Boil for 10 minutes more and if needed add more water. At the end the soup needs to be of slightly thick consistency but it needs to have liquid so you can make the egg and lemon cream. Once the 10 minutes pass turn off the heat and cover the soup. Let it cool down a little.
Before you serve it is time to make the egg and lemon cream. Separate the egg whites from the yolk. Put the egg whites in a bowl with a pinch of salt and beat either with a mixer or with a fork (much better with a mixer) until soft peaks form. Add the egg yolks and beat slightly until they mix together. Add the lemon juice and beat again. The mixture will be foamy. Time to add the liquid form the soup. Your soup should be warm but not boiling hot! With a ladle take the liquid form the top of the soup and add it to the egg mixture slowly while beating. Do this as many times needed to double the size of the egg mixture. Your mixture should be foamy and creamy. When it is doubled, time to put it back in the soup. While mixing the soup add the cream slowly so it goes everywhere. Serve on a soup bowl immediately and enjoy!
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