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Traditional Margiritsa (Greek Easter Soup)


This recipe comes from Constantine Alexander better known as Papa Constantine. Papa Constantine is a Certified Olive Oil Consultant based in Connecticut, USA

You will also find some interesting articles on Olive Oil which Papa Constantine has written for Hub-UK - click here to read them.


1 lamb's liver cut into very small pieces
3 fresh scallions finely chopped
3 tablespoons chopped fresh dill
2 tablespoons butter or margarine
Salt and pepper
3 heads of Romaine lettuce chopped into strips
2 eggs
Juice of 2 lemons
1 beef bouillon cube
1/2 teacup rice


  • Wash the lamb's liver, pat dry and cut into small pieces. In a large saucepan melt the butter and sauté the scallions until wilted. Add the liver pieces and sauté along with the scallions for 2 to 3 minutes. Add enough water to the saucepan to cover the liver. Add the bouillon cube. Bring to a boil, then reduce the heat and simmer covered for 45 minutes.
  • In the meantime wash the lettuce, cut into thin strips and drain. When the liver has boiled, add the chopped lettuce, the chopped dill and salt and pepper to taste. Cover the pot again and simmer for 30 minutes, until the lettuce is soft. Add the rice and boil 20 minutes more until the rice is soft. Remove the soup from the heat and allow it to cool.

For the Egg-Lemon Sauce:

  • Separate the eggs. In one bowl beat the egg whites with a fork until frothy. In another bowl, beat the egg yolks until light yellow. Squeeze 2 lemons. Add the egg whites to the bowl with the egg yolks and beat with a fork. Slowly add the lemon juice beating continuously with a fork. Add the egg-lemon mixture to the cooled liver soup, pick up the pot and swirl it around in a clockwise direction until the egg-lemon mixture is well incorporated and thickened.
  • When ready to serve, put the pot back on the heat and slowly heat until hot so a not to “cut” the egg-lemon mixture that was added. Accompany with hot crusty bread and an assortment of cheeses.

Bon appetit!
Papa Constantine

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