Cut the fillet into cubes, salt, pepper, fry in a part of oil.

Cut onion into dices, sautee in the remaining oil.

Pour the meat with chicken stock, pour flour and cook for 30-35 minutes. Then add fried onion, chopped garlic, greens, nutmeg, lemon and apple juices, salt and pepper. Bring the soup to boil.

Serve the soup with sour cream, seasoning with chopped nuts and topping with greens.