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