Instructions

1. Boil water with salt and bay leaves. Add liver, lemon juice, lemon rind, and rosemary. Cook for 15-20 minutes.
2. Remove liver, chop finely.
3. In a new pot, sauté chopped onion and garlic in olive oil.
4. Add dill stems and white parts of spring onions. Sauté.
5. Add chopped liver, sauté for 7-8 minutes until browned.
6. Add water, bouillon cube, salt, and pepper. Simmer for 20-30 minutes.
7. Add chopped lettuce, dill, and green parts of spring onions.
8. Prepare egg-lemon mixture: Whisk eggs, lemon zest, lemon juice, and cornstarch.
9. Temper the egg mixture with hot broth, then add to the pot.
10. Remove from heat and serve with olive oil and pepper.