Cook the liver whole over medium heat for about 2 hours, then remove from the saucepan and cut into fine cubes. Save the beef broth! Chop onions and sauté in butter in a second saucepan until light brown. Rinse dill, chop very finely and add.
Add liver and brown well. Now add the beef broth as well as the long grain rice. Stir well, season with salt and pepper and simmer for 20 minutes at low temperature.
Separate the eggs and whip the egg whites until stiff. Stir the egg yolks with the juice of the two lemons and fold into the egg whites. Stir everything together into the soup as soon as the long-grain rice is cooked.
Serve with red wine and hard-boiled, halved eggs coated with olive oil and oregano.
Our tip: Use high quality red wine for an extra fine taste!
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