Inspired by the Orthodox Easter, which was a few days ago, the main Easter meal at Holy Saturday is the Easter soup.

This soup is prepared and eaten o break the fast after midnight church services.

 Ingredients

• Liver, lungs, heart of a lamp
• 5 chopped lettuce leaves, 2 chopped fresh onions
• 1/2 bunch chopped dill
• 6 tablespoons rice
• salt, 1 egg, lemon juice of 2 lemons
• olive oil

Directions

Wash liver, lungs and heart. Bring to boil 7 cups of water and put in the liver, lungs and heart.

As it begins to boil, remove the scum that forms on top, add salt and simmer for approx. an hour.

Drain meat and cut into very small pieces. Saute fresh onions, meat, rice and lettuce in the olive oil in a saucepan until soft. Simmer for about 45 minutes.

Remove from heat. To prepare the egg - lemon sauce, stirring egg and add a little bit the lemon juice continuing to stir the egg.

Add to soup, swings cyclically the pot to go everywhere and serve hot.