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Step by Step Instructions
  • Step 1: Prepare the mageiritsa. Heat the olive oil in a large saucepan and add the onions, the carrots and the fennel. Sauté for 10 minutes until they soften and add the mushrooms, the artichokes and sauté for another 5 minutes.
  • Step 2: Pour in the tsipouro and wait for 1-2 minutes until it evaporates. Add the stock, salt, pepper and boil.
  • Step 3: Then add the chervil, the Mediterranean hartwort, the chard, parsley and the fennel and cook for approximately 20 minutes, until the chard and the mushrooms soften.
  • Step 4: Put the orange zest, the juice, the tahini and the corn flour in a bowl, mix well and start adding spoonfuls of the mageiritsa stock, until the tahini dissolves and then pour the whole mixture in the saucepan. Boil the mageiritsa for 2-3 minutes, until it slightly thickens and remove from the heat.
  • Step 5: The mageiritsa is served steamy in deep dishes.
Ingredient List
  • 1 large fennel (finely chopped)
  • 200ml extra virgin olive oil
  • 10 spring onions (sliced)
  • 1 large onion (finely chopped)
  • 3 large carrots (finely chopped)
  • 200g dried mushrooms variety (soaked in warm water for 15 minutes)
  • 330g artichokes with leeks (drained)
  • 2L vegetable stock
  • salt
  • ground black pepper
  • 1 bunch of chervil (coarsely chopped)
  • 2 large bunches of chard (leaves only, coarsely chopped)
  • 1 bunch of Mediterranean hartwort (coarsely chopped)
  • 2tbsp fennel
  • 2tbsp parsley
  • the zest of 1 orange
  • the juice of 2 oranges
  • 3tbsp tahini
  • 2tsp corn flour

Vegetarian mageiritsa (Greek Easter tripe and herbs soup)

  • Preparation
  • Cooking
  • 6
An amazing mageiritsa for vegetarian lovers, where wild dried mushrooms are used instead of meat. Rich in variations of flavours, ideal to pull us out of the winter's freezing grip.
Product Qty
Sea salt grinder from Attica "Kollectiva" 9.03oz
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