Vegeterian Magiritsa soup with mushrooms

Vegeterian Magiritsa soup with mushrooms

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
Cooking Time: 

Magiritsa is a traditional Greek soup/stew, and is served usually on Easter. It contains the lamb's liver and fresh vegetables. However, since many people do not eat lamb (or liver), we suggest this delicious vegetarian version of the soup which is made with mushrooms instead of meat!

We especially enjoyed it, and we hope you will too!


- 1 1/4 cups (310ml) extra virgin  olive oil
- 1 large lettuce chopped in large pieces (about 3-4cm/1-1.5inch long)
- 1 bunch of dill finely chopped (about 120gr/4.2oz)
- 3 large spring onions cut into 1cm/0.5inch thick slices
- 500-600gr/17.5-21oz (1.1-1.3pounds) champignon (common) mushrooms, in thick slices
- 1 medium sized onion, chopped
- 250ml (1 cup) of white wine
- 1,5 lt water (hot)
- salt and pepper
For the egg-lemon sauce
- 2 eggs
- the juice from a large lemon


Pour the olive oil in a large pot and put it on medium to high heat. When the oil is hot enough, add the onion (not the spring onions), and once it becomes semitransparent (just a few seconds after adding it) add the mushrooms. Cook until all the moisture is evaporated and let the mushrooms get a bit fried.
Pour the wine, and once it evaporates add the (hot) water and lower the heat to medium-low. After 10 minutes, add all the vegetables (dill, lettuce, spring onions) and cook for 35 minutes with the pot half-covered.

Remove from heat, add the salt and the pepper and start making the sauce:
Put the egg whites with a pinch of salt in large bowl, and whisk until it gets a bit foamy. Add the yolks whisking continuously and slowly add the lemon juice.
The next step requires your attention: Using a ladle take some of the soup's broth and start adding it to the egg-lemon mix, while whisking continuously. Be careful to add the broth slowly, as the purpose is to increase the temperature of the egg-lemon mix to the level of the soup's temperature. You don't want the eggs to become solid/cooked. You will need about 2 ladle scoops to achieve that. The result has to be a hot yellowish sauce.
Once the egg-lemon sauce is ready, pour it in the soup, grab the pot from its handles and swing lightly in a circular manner for a few seconds.
The magiritsa soup is ready to serve! Kali oreksi!


1. If you don't eat eggs, you can replace the egg-lemon sauce, by just adding the juice of one lemon at the end of your cooking.
2. When you pour the egg-lemon sauce in the soup make sure -as already mentioned in the recipe- you have removed the pot from the heat, otherwise the eggs will be cooked and your sauce will turn to scrambled eggs-like! 

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Denise Browning... (not verified)
What a beautiful, comforting soup/stew. It looks like our caldo verde but the ingredients are different. This is great for chilly days...
Thank you so much Denise! We hope you 'll like it:) Make sure to add the egg-lemon sauce at the end. It really makes this dish take off:)

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