Greek - Meal to Break the Easter Fast
Easter Saturday Soup

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  • tripe, heart, liver and lung of young lamb
  • 125 grms butter
  • 5-6 finely chopped spring onions
  • 1 tab finely chopped parsley
  • 1 tab chopped dill
  • salt and pepper
  • 10 cups hot water
  • 3 eggs
  • juice of 2 lemons


  • carefully wash entrails
  • Immerse in boiling water, drain and cut into small pieces
  • In a large saucepan heat butter and cook the spring onions lightly
  • add the meat pieces and fry until brownedAdd all other ingredients except eggs and lemon.
  • cover, bring to the boil, reduce heat and simmer until meat is tender.
  • remove saucepan from heat
  • in a large bowl break and whisk the eggs with the lemon juice
  • add some of the broth little by little
  • add to the saucepan and heat gently, stirring constantly
  • don't allow soup to boil.

  • Source: The Commonsense Greek Cookery Book Angeline Kapsaskis

Serving suggestions
Serve with freshly ground pepper.


Serves 6-8




In Greece, this soup is prepared only on Easter Saturday night and is eaten after returning from Midnight Mass. It is prepared with the entrails of the lamb to be roasted on Easter Sunday.