Magiritsa

Instructions

1. Rinse the offal and bones in cold water, then blanch them for 5 minutes in boiling water. Drain.
2. Put them in 2 litres of cold water with the whole onion and a bunch of dill, bring to a boil, then simmer for 1 hour 30.
3. Remove the offal, cut it into small pieces and strain the stock.
4. Fry the chopped onion in butter, then add the rice and the stock. Cook 20 minutes over low heat.
5. Return the chopped offal to the soup and adjust the seasoning with salt and pepper.
6. Off the heat, beat the eggs with the lemon juice, then whisk in a ladle of hot stock.
7. Pour this liaison into the soup while stirring, without letting it boil, then serve with fresh dill.