FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsSeafood Soups: A - Clams >  Margiritsa (Greek Easter Soup)

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

MARGIRITSA (GREEK EASTER SOUP)

This is a short cut method for making this traditional soup.  By using canned tuna you will still get all of the delicious flavor without the time consuming work of boiling down the whole fish.
Serves 10

 
Ingredients

• Extra virgin olive oil
• 5 scallions, chopped fine
• 3 carrot, peeled and cubed
• 1 cup parsley, chopped fine
• 1/4 cup dill, chopped fine
• 3 stalks celery, cubed
• 2 cloves garlic, minced 
• 1 gallon water
• 1 can of tuna in water
• 3 eggs
• 3 cups sour cream
• 2 cups rice, cooked
• 2 lemons, juiced
• Salt and pepper to taste

 
Directions
Sauté scallions, carrots, celery and garlic in oil in a pot.

When translucent add water to pot and bring to a rolling boil.

Add parsley, dill, tuna, rice lemon juice.

Temper in eggs and sour cream. Reduce the heat to low, simmer and serve.

Recipe from Chef George Kyrtatas at www.littlegreekchef.com
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages