Cut the meat into portions.

Cut salads, onions and spices.

Grind and sauté the meat. Take out the sauteed ones and place them in a pot.

Place the pot on the stove, deglaze with the wine and simmer covered for 1 hour.

Add salt, pepper and chili flakes.

Add the onions and the endives, cover and cook for 10 minutes.

Add the remaining greens and stir. Boil for 5 minutes.

Juice the lemons and beat them with the eggs.

In a jug, take enough broth from the pot and add it gradually whilst stirring in the egg and lemon. Then add it all to the pot.