Every Easter, the aroma of Magiritsa drifts through Greek homes, bringing with it a sense of comfort, celebration, and new beginnings. This iconic soup—made with lamb offal, fresh herbs, and silky avgolemono—signals the joyful end of Lent and the arrival of Easter.

As the years pass, many families continue to embrace this timeless dish. Some preserve the original with care. Others adapt it, infusing their own history and preferences into every spoonful. In our family, we do both.

So today, I’m sharing not one, but three distinct versions of Magiritsa. Each recipe tells a story. Each bowl reflects tradition, memory, and evolution.

The Classic Magiritsa

Let’s begin with the one that started it all.

This version stays true to tradition. We simmer lamb offal—heart, liver, and lungs—until tender, then dice it into fine pieces. Next, we build the soup with spring onions, short-grain rice, and chopped lettuce. Just before serving, we stir in a generous avgolemono—eggs, lemon juice, and zest whisked into a velvety emulsion.

The result? A bright, aromatic soup that’s both nourishing and celebratory.

You’ll find this version on countless Greek tables and Greek restaurants after midnight mass on Holy Saturday. It represents more than nourishment—it’s a ritual, a symbol, and a taste of Easter itself.

👉 Read about the traditional magirita and see the recipe

Mom’s Version: A Kokkinisto-Inspired Heirloom

Now let’s travel into the past.

My mother crafted a Magiritsa that stands out. Instead of following the avgolemono path, she leaned into something bolder—kokkinisto. She sautéed onions and garlic, then built a rich tomato base infused with bay leaf and cinnamon. Into this, she added lamb offal and simmered it slowly until everything melted together.She always finished with a splash of vinegar or lemon juice to lift the dish.

👉 Read about the traditional magirita kokkinisti (Family tradition) and see the recipe

A Modern Twist: Chicken & Spinach Magiritsa

Of course, tradition can evolve. My wife and I created a version that suits our everyday lives while honoring the original. We use chicken thighs, breast, and a few tender livers to echo the richness of offal. Then, we brighten it with spring vegetables: fresh spinach, scallions, dill, and lemon zest and fennel.We keep the avgolemono, of course—it’s the heart of the dish. But this version feels lighter, fresher, and perfect for weeknight dinners or spring gatherings.It’s not just an update—it’s a tribute with a modern touch.

👉Read about our magirita chicken & spinach and see the recipe

Why Three Versions?

Each of these soups offers something beautiful.

The classic keeps the tradition alive.
Mom’s version deepens the flavors and draws from family memory.
Ours introduces balance and freshness for today’s table.

Together, they form a trilogy of taste—a celebration of heritage, love, and renewal. You don’t need to choose just one. You can rotate through all three, year after year, occasion after occasion.

Tips for Serving Magiritsa

• Serve the soup hot—never lukewarm.
• Add extra lemon wedges at the table for brightness.
• Offer crusty bread or salad on the side.
• Garnish with chopped dill, spring onions, or a soft-boiled egg for a fresh finish.
• Drizzle a bit of olive oil on top just before serving for extra flavor.

Conclusion: More Than a Soup

Magiritsa isn’t just a dish. It’s a story passed from one generation to the next. It tells of faith, rebirth, and celebration. Whether you serve it at midnight on Holy Saturday or reimagine it for your weekday table, it connects you to your roots.

So go ahead—choose your version. Stir, taste, share. And above all, let your Magiritsa reflect your story.