Cut large portions of meat. Fry in a pan on high heat in olive oil (0.5 St.) until Golden brown.

Spread the meat in a bowl and in the same oil fry the onion. Put the meat back into the pot. Fry, stirring, for 5 minutes, because the onion already started your juice.

Coarsely cut the lettuce and add to the pot.

Add salt, pepper, dill and simmer on low heat for 20 minutes in their own juice.

Now make the filling. Take 2 raw eggs, juice of two lemons. Whisk all in a blender. Pour into a saucepan and boil for 2-3 minutes. Turn off the heat. Add the dressing to the pan when I left the juice (soup) in a saucepan. Then add the remaining oil and the seasoning. The dish is served hot.