Vegetarian magiritsa. Clean and purify your body, neutralize excess acids, and balance pH levels! Vegetarian Magiritsa (Greek Easter Soup) By Sue Lau There is a dilemma when you have a Big Fat Greek Easter Dinner and somebunnies isn't going to be eating the lamb….
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs.
Diet based on vegetables, legumes and green leaves.
It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and.
You can have Vegetarian magiritsa using 10 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vegetarian magiritsa
- Prepare 1/2 kg of pleurotus mushrooms.
- Prepare 1/4 cup of oil.
- You need 1 cup of finely chopped spring onions.
- You need 1/4 cup of finely chopped dill.
- Prepare 1/4 cup of finely chopped parsley.
- You need 1 l of vegetable stock or hot water.
- Prepare 1/3 cup of short grain white rice.
- Prepare of salt, pepper.
- It's 1 of egg white.
- Prepare 1/4 cup of lemon juice.
Take a big pot put the olive oil and heat on medium to high heat. Vegetarian Version of the traditional Greek Magiritsa or Easter Soup Every year the week leading to Easter, also known as the Holy Week, is a very busy one for our chefs and their teams. Greek Vegetarian Magiritsa This is an easy recipe for a vegetarian alternative to Magiritsa , which we posted yesterday and is traditionally eaten after the midnight service on Easter Saturday. It's basically an alternative soup for those who are vegetarian or who do not like magiritsa.
Vegetarian magiritsa instructions
- Wash the mushrooms and dry them on kitchen paper..
- Cut them with scissors into pieces, heat the oil in a pan and sauté till they are tender and lightly brown..
- Add the onions and sauté for three more minutes..
- Add the dill, parsley, water, salt and pepper. When the soup reaches the boil add the rice..
- Cover with the lid and slowly simmer for 20 minutes until the mushrooms and the rice are tender..
- Using a bowl, beat the egg white slightly, add the lemon juice and continuing beating, add a few spoonfuls of the soup. Pour the egg-lemon sauce into the soup stirring vigorously and then take it off the heat..
That's when I'm not keeling over in the midst of one of my gut-wretching, organ-uprooting coughing fits. It is made from lamb offal. Vegan μαγειρίτσα από τον Άκη Πετρετζίκη. Φτιάξτε εύκολα και γρήγορα μια χορτοφαγική πασχαλινή συνταγή με άγρια μανιτάρια και λαχανικά! Φτιάξτε τη για το Πάσχα! Τα μυρωδικά και οι πρασινάδες, το αυγολέμονο και το μπόλικο φρεσκοτριμμένο πιπεράκι, έκαναν την κουζίνα μας να μυρίσει Πάσχα. Η χορτοφαγική (πες τη vegetarian) μαγειρίτσα με μανιτάρια, ήταν η απάντηση που αναζητούσα. That year, we wanted to make a magiritsa soup, that would be delicious, hearty, comforting and light for the stomach, since the consumption of the soup is taking place after midnight and the. An amazing mageiritsa for vegetarian lovers, where wild dried mushrooms are used instead of meat.
