Fay's Magiritsa Greek Easter Soup

Ingredients 

1 Liver lamb

500g tripe 

2 lamb shanks

2 pork trotters 

2-3 bunches of green onions

little fresh butter

1/2 bunch dill

1 leak 

1 large onion

1/2 bunch parsley

salt - pepper

2 eggs

1lemon

Method 

 Rinse thoroughly Liver and tripe blanch for 20 minutes skimming the water.

Distinct drained 6 cups broth. When cool cut into the pluck small pieces 

In a saucepan add a little fresh butter and saute the onions spring onions and leak  Add the chopped liver and tripe  and the lamb and pork shanks and some of the broth and chopped herbs, salt and pepper and cook over low heat.

When it is ready, take lamb and pork out with a spoon and let cool then with hands shred the meat and put back in sauce pan. In a blender  beat the egg and lemon and some if the broth and beat until it's frothy and white. Slowly add to the broth . Then allow the soup to a boil for 1-2 minutes more.

The soup you can prepare early evening and simply add the egg and lemon.