Traditional Mageritsa or Mageritsa with veal

For the classic cooking

Materials

• 1 lamb liver

• 1 - 2 lamb intestines, cleaned

• 1 - 2 bunches of green onions, chopped

• 1 bunch of fresh garlic (if we can find it), chopped

• 1 large dry onion, finely diced

• 2 large lettuces, chopped (as for salad)

• 1 bunch fennel, chopped

• 2 - 3 tsp. tablespoon mint (the leaves), chopped

• 1 pint. tea white wine

• a little nutmeg, freshly grated

• 70 ml olive oil

• salt, freshly ground pepper

For the eggnog

• 3 - 4 eggs (preferably organic)

• juice of 1 - 2 lemons + a little zest
  

Step-by-step process for the classic stew:

1. To make egg-lemon stew, first wash the liver and intestines well.

2. Then, blanch them in a pot of boiling water for 3-4 minutes.

3. Drain them and let them cool.

4. Then, chop them up and keep them aside.

5. In a large saucepan, heat the olive oil over medium heat and saute the onion for 2-3 minutes, until it wilts a little.

6. Add the liver and intestines and saute for 3-4 minutes until well browned and tasty.

7. Deglaze with the wine and cook for a few minutes to evaporate the alcohol.

8. Then add 1 ½ liters of hot water and let it all boil.

9. As soon as the liquid boils, skim until foam forms on the surface of the soup. If we remove a lot of liquid by scraping, add a little hot water.

10. Once the surface of the soup is clean, season with salt and pepper, lower the heat and simmer the stew for about 45 minutes.

11. Add the lettuce, spring onions and garlic (if using) and half the fennel and let the soup boil for another 15-20 minutes. The soup should be thick, but juicy. If necessary, add a little boiling water.

12. Add the remaining fennel, mint, a little nutmeg and a little more salt and pepper. Stir and remove from heat.
    

Egg lemon

1. Break the eggs into a large bowl and beat them with an egg beater until they are white and fluffy.

2. Add the lemon juice, beat a little more.

3. Then take a little bit of the hot stock from the cooking pot with a spoon and add it to the egg-lemon, stirring constantly.

4. As soon as we have put half of the broth of the stew in the bowl with the egg-lemon, we pour it into the pot.

5. Return the pot to the stove and heat the soup over low heat so that the egg-lemon binds better. Attention: it must not boil because the egg will cook and the soup will cut.

6. Serve the egg-lemon stew with plenty of freshly ground pepper.

For the veal stew

Materials

• 1 kg of beef (shoulder), cut into 2-3 cm cubes.

• 1 large lettuce, cleaned, coarsely chopped

• 1 bunch spring onions (the white and tender green part), chopped

• 1 bunch dill (without the thick stalks), chopped

• 100 ml dry white wine

• salt, freshly ground pepper

• juice of 2 lemons (or as much as we like)

• 2 egg yolks

• 2 tsp. cornflour soup

• 80 ml olive oil

Step by step process:

1. For the beef stew, in a saucepan, saute the onions in oil over medium heat until wilted.

2. Add the beef and continue sautéing until golden brown.

3. Deglaze with the wine, let the alcohol evaporate for 2 minutes, salt and pepper and water to cover it by 2 - 3 cm.

4. Boil for about 50 minutes or until the meat is tender.

5. In the last 15 minutes, add the lettuce.

6. If necessary, add water.

7. In a bowl, beat the egg yolks with the corn flour and lemon and add 200 ml of the juice from the pot.

8. Beat and pour the mixture into the food, stirring.

9. Put the dill in the pot, mix and remove.

Bon appetit!