Instructions: Boil lamb and liver in 4 quarts salted water about 1 hour or until done.

Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.

Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes.

Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat.

Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately.

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