Keto Magiritsa – Greek Easter soup with almost no carbs
Keto Magiritsa is not much different from the traditional Greek Easter soup. In fact, if you exclude the rice, you already got yourself a perfect Keto soup that is packed with nutrients from lamb offal. Not to mention egg yolks and aromatic Mediterranean spices… If you are not Greek, maybe this doesn’t sound very attractive to you but trust me, this version is one of the tastiest soups that is packed with turbo-powerful nutrients. I don’t have to remind you, there’s nothing richer in vitamins than organ meats!
Rice on Keto – Reality check
Rice is one of the first things we ditch when starting the Ketogenic diet. Not only due to the carb content, but also because most of the modern rice is highly processed and genetically modified. Of course, for savoury dishes, we came up with the cauliflower rice. Personally, I substitute rice with sesame seeds wherever I can.
Rice, unknown to Greeks some 70 years ago
In those times, rice suddenly became a must! Not only that it’s not authentic, but it’s also unhealthy, starchy, genetically modified and it aided the quest of making the Greeks obese. Together with potatoes, wheat and barley, rice is one of the causes of all health issues related to nutrition Greeks have today! Unlike the popular belief that saturated fat cause health issuer, (Read here why this is false) I strongly believe the blame finger should be pointed to rice! Eating too much rice and starch is a problem for many nations around the globe. But when you mix the Greek tradition with rice – the result is that Greeks (Together with Cypriots) became one of the most obese nations in Europe with a high percentage of registered diabetics!
I am not sure why the Greeks started adding rice to everything. I think I covered this subject in one of my previous articles which I quoted above. Rice is one of the most problematic ingredients in modern Greek cuisine and I am giving my best to speak out-loud against it.
Keto Magiritsa for all the Greeks who avoid the carbs
Recently I got asked about Greek Easter soup and I remembered this Greek tradition for Easter. When I thought about it, it actually is very nutritious if you exclude the starch and rice. So, if you use lamb offal, add egg yolks, goat butter and olive oil, you just prepared the soup worthy of the Olympians. This is exactly why I got inspired to Ketonise the famous Magiritsa! I sincerely hope all Greeks who will go Keto this Easter, will try this nutritious and delicious soup. Their family members will not even notice the difference. Maybe they’ll ask why is Magiritsa so good this year? Well, because it’s Ketonised 😉
You don’t have to be Greek to enjoy a plate of pure energy from this Keto Magiritsa this spring!
Keto Magiritsa - Greek Easter soup
Ingredients
- 500 g (17,6 oz) lamb liver it's traditional to also use heart, lungs and other organs
- 4 small spring onions
- 2 whole bay leaves dried
- 2 tbsp goat butter
- 1/2 cup olive oil extra virgin
- 2 litres (8 cups) warm water
- 3 large egg yolks
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 5 tbsp lemon juice
- 2 tbsp lemon zest
- 3 tbsp dill freshly chopped
Instructions
- Wash and clean the organ meat. Finely chop it and set aside. You can use just the liver, but a traditional recipe calls for various lamb organ meats.
- In a deep pot, pour half of the oil and add goat butter. let it melt and then add finely chopped spring onion. stir with a wooden spoon for 2 minutes. Now add the organ meat and stir well. Let it change the colour from all sides. Cover the pot with a lid and let it sauté for 5 minutes.
- Add 1 litre of warm water, bay leaves, sea salt and mix well. Cover the pot and let it cook for 30 minutes at low temperature. Now add the rest of the water, stir and let it cook for another 30 minutes.
- Beat the egg yolks with freshly ground black pepper and add lemon juice and lemon zest to it. Now, very slowly, using a ladle, add some of the hot soup. Pour very slowly while beating the egg and lemon mixture with a whisk or a fork. after you've added 4 ladles of soup, the mixture is ready.
- Remove the pot from the stove and start adding the egg and lemon mixture to the soup. You have to do it really slowly while whisking the soup energetically. This will prevent crumb creation.
- Return the soup on the stove at a lowest possible temperature and keep stirring with a whisk. After 5-10 minutes the soup will thicken. Remove it from the stove. Add the rest of olive oil and keep stirring.
- Before serving, sprinkle the soup with freshly chopped dill.
Notes
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