Chop the onions finely and stew them in the oil. Add the boiled and chopped giblets. Then add the dill, flour dissolved in water, boiled meat from the head, and finally pour on the broth and add the washed rice in.
Boil on low heat until soft, along with the black pepper and salt. Separately, make a thickening agent from the juice of the lemons and eggs, add a little of the hot soup to it so it doesn't curdle. Pour it back into the main soup. Serve hot.