Traditional Easter Soup
Servings: 8

Ingredients

• 1/2 lb of lamb’s intestines
• 1 lamb’s liver
• 1-2 medium lemons, juiced
• 1 small lettuce (leaf), finely chopped
• 3 oz of olive oil
• 6 oz of rice
• 4-5 scallions, finely chopped

Directions

• Wash the liver and intestines well and drain.
• Boil in water for 40 minutes, skimming the froth.
• Remove from the pan and chop into small pieces.
• Fry the green onions in oil for a few minutes, then add the liver and intestines and the scalded lettuce.
• Add it all to the stock and boil for half an hour.
• Add the rice and simmer for another 15 minutes.
• In a seperate bowl, beat the egg yolks and gradually add the lemon juice.
• Slowly add a little stock from the pan while beating.
• Slowly beat in this mixture to the stock pot and stir well.
• Do not allow the soup to boil.
• Serve immediately, garnished with finely chopped dill.