Magiritsa, vegan greek Easter soup

Magiritsa, the classical soup that we prepare and eat on the evening of Holy Saturday in a more … vegan version!

servings6 servings preparation time15 time20 min.difficultyvery easypricevery cheap


  • 1 kg wild mushrooms
  • 40 g olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 100 g white wine
  • 1500 g water
  • 1 vegetable bouillon cube
  • 200 g glace rice
  • 1 lettuce
  • 5 spring onions
  • salt
  • pepper
  • juice of 1 lemon
  • lemon slices to serve
  • rusks to serve
  • bunch dill



Heat half of the olive oil in a pot over medium heat.


Cut the mushrooms into 4 parts and add them to the pot along with the onion, the garlic, and sauté them for 5-6 minutes, until they are golden and they decrease in volume.


Pour into the pot the white wine and let the 2/3 of it to evaporate.


Then, add the water, vegetable cube, rice, salt, pepper, and simmer for 15 minutes, until the rice softens.


Cut the lettuce into 2 cm slices, then finely chop the dill, and cut the spring onions into rounds.


Add them to the pot and cook for 5 minutes.


Remove the pot from the heat. Add the lemon juice.


Season to taste and serve with finely chopped spring onions, dill, lemon slices, and rusks.

Bon appetite and Happy Easter !

Magiritsa - soupe de Pâques
Easter lamb soup and a red egg

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