Easter soup (Majiritsa)

After a period of fasting during Lent, a traditional soup is served following the Easter church service. This soup usually contains organ meat such as lamb kidneys or liver. Nowadays more and more people prefer not to eat meat, so here is a vegetarian option that is so delicious it is a pity to only eat it once a year!

50 ml olive oil

3 bunches spring onions, chopped fine

1 leek, washed and chopped

500 g button mushrooms, cantharelles or porcinis, brushed clean and chopped fine

200 ml white wine

3 heads of lettuce or escarole, chopped

5 T arborio rice

3 l vegetable broth

1 bunch dill, chopped

salt and pepper

2 eggs, separated

100 ml lemon juice


Heat the oil in a large soup pot and add the onions and leek. Fry for a few minutes, then add the mushrooms and cook, stirring, for 5 minutes. Stir in the white wine, then the lettuce, rice and broth. Bring to a boil and simmer for ½ an hour. Add the dill and season with salt and pepper to taste.


Remove about ½ l of the broth from the soup and transfer it to a large bowl and allow to cool slightly. Whisk the egg white until stiff, then stir in the egg yolks. Gently mix in the lemon juice and then pour this mixture back into the soup. Serve immediately, before the foamy layer on top has subsided.


For the traditional version of the soup, replace the mushrooms with lamb (organ) meat.