Magiritsa is a traditional soup that is eaten on Holy Saturday after the Resurrection of Christ. After the Lent period, it is the first dish that has meat in it. It is made with vegetables, dill, lamb giblets and rice. The aim of this dish is to prepare the stomach for the consumption of meat the next day.

Its creators which remain unknown throughout tradition, made sure they could make a nutritious dish that can “cure” the weakness of the body and prepare it for the next day. At the same time the soup is made from whatever is left over from the preparations of Easter Sunday, as well as spices and herbs from the countryside. 

The greens that are used in the soup symbolise the bitter greens that the Hebrew ate in memory of their slavery by the Egyptians. Easter in Hebrew means “exit”. For Christians, Easter means the passing from death to life.

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