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mageiritsa soup

Recipe for Vegan Alternative to Greek Mageiritsa Soup

Mageiritsa Soup.. Say what?

If you haven’t had the chance to try it and despise the thought of eating lamb’s inwards, I have a vegan’s alternative for you. You will need ½ kgr mushrooms – portobello is my recommendation, 4-5 spring onions, the juice of a lemon, one lettuce semi-finely cut, dill, a handful of rice, 4-5 tablespoons tahini (sesame cream) and/or a little olive oil.

You will put the mushrooms in the pot with the olive oil for a while and then add the onions. Let them cook for a little and then add the lettuce and the dill. Add hot water, salt and the rice. Leave them in medium heat, for 20-25 minutes. Remove from the stove and take approximately 2 glasses of soup’s fluid. Mix the tahini with the lemon juice and slowly add all of the fluid you took from the soup. Stir well and add it back in the pot.

This soup is the festive alternative for mageiritsa. If you don’t add the olive oil – actually you don’t have too, tahini replaces it quite well – you can eat this even on Holy Friday. This soup’s taste is so similar to mageiritsa, that I have friends who don’t eat it because they consider it “cheating” to the fast! Seriously!

Hmm gimme that Mageiritsa Soup!


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