Easter Soup Recipes

Guide Note

Easter soup is any type of soups consumed on Easter Sunday. One such soup is Fanesca, the ingredients in this soup vary but commonly include cod and twelve different grains meant to represent the twelve disciples of Christ. This particular soup is consumed in the week before Easter.

Another Easter soup is called Magiritsa which is made from lamb innards and the feet of the lamb. This soup is consumed during the 40-days of fasting during Lent.

Fast Facts

1. Easter: Between late March, late April every year
2. Served week before, the week during and the week after Easter
3. Ingredients vary depending on region
4. Cod used in place of red meat
5. Fanesca traditional Easter soup of Ecuador
6. Magiritsa traditional Easter soup of Greece
7. Zurek Wielkanocny traditional Easter soup of Poland
8. 12 grains represent disciples of Jesus
9. Served with bread, salad, and/or cheese

1. 2 cups oats
2. 2 cups warm water
3. Crust of rye bread
4. 1-1/2 lbs. Polish Sausage
5. 1-Tbsp. horseradish sauce
6. 1 tsp. brown sugar
7. Salt and pepper to taste

Directions:

1. Mix the oats and warm water together
2. Add bread crust and let mixture stand for at least 24 hours. Strain, and reserve the liquid.
3. Cook sausage in water for approximately 1 hour.
4. Remove sausage from water, skim of the fat.
5. Combine skimmed broth and oatmeal liquid
6. Add horseradish, brown sugar, salt and pepper. Slice the sausage, add to the broth then bring it to a boil.
7. Simmer on low for 1 hour
8. Serve with a slice of rye bread

• Fanesca
• Magiritsa