Magiritsa is a Greek Easter soup. In Greece magiritsa serve at Easter lunch, i.e. a few hours after rzhavlenija. Like any antique dishes, magiritsa many varieties. Usually it is boiled in a big pot of sheep's heads, necks and giblets. But there is a vegetarian option magiritsa. What I propose to you today.
|Cooking time -||Number of servings -|
If there is plenty and not too lazy, to cook a vegetable broth. Drain.
Green onions, dill and mint, finely slice the fennel, chop sticks, salad wide noodles. Cut the potatoes into wedges. Fennel seeds crushed. Rinse the mushrooms in plenty of water. Cut off the legs, slice the cap into pieces. Frozen just defrost and cut into slices.
Finely chop the onion. Put on fire a large saucepan with a thick bottom. Pour olive oil, add the onion and fry until Golden brown.
Add the carrots and celery, cut into strips. Sauté lightly fry.
Add mushrooms and lightly fry them for 4-5 minutes. Pour in the brandy and boil it for 2 minutes.
Pour hot vegetable broth or water, bring to the boil, add the potatoes and again bring to boil.
Reduce the heat, add all the greens and cook the soup for 20 minutes without covering the pan with a lid. Season with salt and pepper, add fennel seeds. RUB the saffron between your fingers and add to the soup, stir and cook for another 3-4 minutes. Meatless version of the soup is ready.
For a vegetarian option at the end pour the cream, stir, cover and leave the pan on the turned off stove for 10 minutes before you serve the soup to the table.