Supë Magjericë- A Delicious Spring Albanian First Course

Magjericë Soup is a tasty Albanian recipe to enjoy all year. Furthermore, it is rice, liver, and intestinal parts of goat, lamb, or beef.
In my family, we cook this first course often, especially during the Spring when the baby goat or lamb is part of our menus mainly.
On various holidays during Spring, such as Easter, we always overdo the liver, heart, or other parts of the intestinal belly of the kid or lamb.

This soup is easy to cook and is very tasty to be consumed by everyone. I cook it in a pressure cooker on low heat for about 20 minutes, but you can cook it in every pot you want.

Also, you can try our Harapash or Oven-baked Goat

Ingredients – 4 Servings

• 300 g  of intestinal (liver, heart, etc) of lamb, goat, or beef
• 1 onion
• 2-3 green onions
• 4 tbsp of rice
• salt, pepper, oregano, parsley, or dill as you like
• 1 tbsp of butter, 2-3 tbsp of olive oil
• 1 egg yolk
• Lemon juice

Directions

1. As a start, we will cut the goat’s liver, heart, or other parts from the inside of the goat into small pieces. Then, rinse it well from the blood and let it drain. Also, if you want, you can give it a quick boil and pour out the first boiling water.
2. Meanwhile, we will peel the onion and rinse well the green ones and finely chop them into cubes.
3. Next, add butter, olive oil, and finely diced onions to the stewpan. When the onion starts to soften, add the meat. Keep stirring for a while until the goat parts change color. Add salt, pepper, oregano, and water.
4. Meanwhile, wash the rice well and boil it separately in a pot of water that boils in a ratio of 1: 4 for 4 minutes, pouring this water to eliminate the arsenic found in the rice. You can avoid this step, but I prefer so.
5. So, add the rice to the pot and cook on a pressure cooker on low heat for 15-20 minutes so that the rice boils well and the soup is creamy.
6. When it is properly boiled, beat the egg yolk or the whole egg if you want, add lemon juice, a dip, or two of the hot soup mixing quickly. In this way, the egg will not divide into parts when we add it to the soup.
7. Add the egg and lemon mixture to the soup. Also, let it boil for 1-2 minutes, and the rice soup is ready. Season with salt and pepper if needed.I
8. n the end, serve the soup warm.

Bon Appetit!

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