Magiritsa, the classical soup that we prepare and eat on the evening of Holy Saturday in a more … vegan version!
An Akis Petretzikis’ recipe.
6 servings
15 min.
20 min.
very easy
very cheapIngredients
- 1 kg wild mushrooms
- 40 g olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 100 g white wine
- 1500 g water
- 1 vegetable bouillon cube
- 200 g glace rice
- 1 lettuce
- 5 spring onions
- salt
- pepper
- juice of 1 lemon
- lemon slices to serve
- rusks to serve
- 1 bunch dill
Making
2
Cut the mushrooms into 4 parts and add them to the pot along with the onion, the garlic, and sauté them for 5-6 minutes, until they are golden and they decrease in volume.
3
Pour into the pot the white wine and let the 2/3 of it to evaporate.
4
Then, add the water, vegetable cube, rice, salt, pepper, and simmer for 15 minutes, until the rice softens.
5
Cut the lettuce into 2 cm slices, then finely chop the dill, and cut the spring onions into rounds.
6
Add them to the pot and cook for 5 minutes.
7
Remove the pot from the heat. Add the lemon juice.
Bon appetite and Happy Easter !
