Vegetarian Magiritsa Soup Recipe with egg-lemon sauce
Vegetarian Magiritsa soup with mushrooms and spinach is a delicious, unique and easy recipe ideal for those who don't eat the classic cookout with liver or prefer an alternative and lighter option.It is also a dish that can be eaten at any time of the year as a mushroom fricassee or mushroom soup without losing any of the flavor.
Ingredients
- 1/2 Kg white mushrooms
- 1/2 Kg Pleurotus mushrooms
- 100 grams dried porcini mushrooms
- 1 Kg spinach
- 100 grams leek the white part
- 3 - 4 piece spring onions finely chopped
- 1/2 bunch chopped dill or chopped fennel
- 1/2 teacup olive oil
- salt
- freshly ground pepper
For the egg-lemon sauce (avgolemono):
- 2 piece eggs
- 1 piece lemon juice
For the topping:
- dill finely chopped
Instructions
- In a bowl, soak the dried mushrooms for 30 minutes, adding lukewarm water until they are completely covered.
- Peel the remaining mushrooms and cut them into small chunks.
- Finely chop the leek and spring onion.
- Clean and wash the spinach and chop it into small pieces.
- In a saucepan, once slightly hot, add the olive oil and sauté the leek and spring onion until wilted, then add all the mushrooms (the porcini mushrooms strained) and continue sautéing for another 5 minutes.
- When the liquid from the vegetables has evaporated, add the spinach and add a little more olive oil if needed.
- Sauté until the spinach has reduced in volume and add vegetable broth and the water from the mushrooms that you soaked to cover the vegetables and cook on medium speed for 10 minutes and season with salt and pepper.
- In the last 10 minutes, add the dill or fennel and taste to see if the food needs more salt and pepper.
- Prepare the egg lemonade by beating the egg white with an egg beater and once foamy, add the egg yolks and beat to combine with the egg white and add the lemon juice and beat well.
- Take the pot off the heat and with a deep ladle, pour broth from the cooking liquid into the eggs while beating with the egg beater.
- Do this process two or three times and then pour the egg mixture into the pot with the vegetables.
- Shake the pot to get the egg lemonade everywhere and don't put it back on the heat because it will cut the egg lemonade.
- Serve with chopped dill and freshly ground pepper.
Notes
Tips: If you want to avoid the egg-lemon for health reasons, you can replace it with 3 tablespoons of tahini and the juice of 1 large lemon.
In a small bowl, whisk the tahini and lemon juice to combine, and using a tablespoon, scoop out a portion of the soup stock and slowly pour it into the tahini. Whisk in parallel with the egg beater to combine the ingredients, pour directly into the pot and shake well.
Return to the heat and simmer over low heat for 2-3 minutes and serve with dill and pepper.